Free-form Fruit Pie

Serves 6-8

Making pies is fun though the process of mixing the pastry, resting, lining the dish then resting the pastry again can deter people from practicing the art of pie making. This is a quick and easy version of fruit pie which is perfect for making with late summer and autumn fruit such is pears, plums and apples. It really is simple so give it a go!

Prep time: 20 minutes (plus 30 minutes restingtime for pastry)
Cook time: 30-40 minutes 
  • 250g flour
  • 2 tablespoons sugar
  • Pinch of salt
  • 100g chilled butter, cubed
  • Lemon zest
  • 1 free-range egg
  • Approx. 2-3 cups summer fruit - plums, pears, berries, peaches, apples etc.
  • Semolina or cornmeal
Preheat oven 180C

Place the flour, sugar and salt in a food processor and pulse to combine. Add the cubed butter and process until a breadcrumb like texture. Add the zest and egg and pulse to bring the pastry together. Tip onto the bench and quickly shape into a disc. Do not over-handle or the butter will begin to melt resulting in a touch pastry. Wrap and chill for 30 minutes.

Meanwhile prepare the fruit by cutting into similar sized slices and toss in a little sugar.

Roll out the pastry between two pieces of grease-proof baking paper to make a large circle about 3mm thick. Remove the top layer of paper and sprinkle the middle of the circle with semolina or corn meal. This will soak up the fruit juices while the pie cooks. Pile on the fruit and gather up the edges of the pastry gently folding together to create a free-form base. It should hold in the fruit while still leaving some fruit visible at the top. Sprinkle with a little sugar and slide the pie (still on the baking paper) onto a baking tray. Bake for 30-40 minutes until the pastry is golden and the fruit is soft (more al-dente than mushy). Serve warm with yogurt or ice-cream (for a treat!).