His pie is filled with nectarines, blueberries, blackberries, banana and apple. Mine had apples and blackberries - take away from this that any old fruit/ combination there of will do!
I make my pastry with wholemeal flour and brown sugar, both of which contribute to a more nutty tasting, brown effect. The brown sugar helps to counter the slightly drying effect of the bran in the flour.
I chuck a little ground almonds in through my fruit, partially because I like the taste, but mostly to soak up any extraneous fruit juices!
This is a deceptively simple, but impressive dessert - I encourage you to give it a go!
Get your oven preheating to 200 degrees C
For the pastry:
225g wholemeal flour,
2 Tbsp brown sugar,
1 tsp cinnamon,
120g butter (cold and chopped into wee pieces),
1tsp (or so) of lemon zest,
1 egg yolk
2 Tbsp (ish) of brandy or water
Mix the flour, cinnamon and sugar together. Rub the butter into the flour until the mix looks sandy, or like breadcrumbs. (You can use a food processor for this, if that's more your thing!)
Using a fork (you want to introduce as little heat as possible into this!) mix in the zest, egg yolk and just as much ice-cold liquid to bring the pastry together, so that you can clump it into a lump, and squish it into some cling film for bunging into the fridge to chill down for a bit.
For the filling:
Fruit. A mixture. 3-4 cups worth?
2 Tbsp ground almonds,
A pinch of cinnamon, nutmeg or ginger (whichever you like most/ goes with your fruit!)
1 Tbsp caster sugar,
1 tsp vanilla
Chop the fruit into evenly sized pieces and toss through the sugar, spices, almond, vanilla and lemon juice.
On a floured surface, roll your pastry out into a large, circular ish shape, about 5-7mm thick? And flop it onto a greased or lined oven tray.
Pile your fruit into the middle of the pastry circle, keeping clear of the edges, which you will brush with a mix of beaten egg-and-milk and fold over the fruit. Leave a space in the middle, and don't worry if it cracks, or looks rough - this is a rustic pie-thing!
Brush the flapped over bits with your egg wash, and sprinkle with sugar.
Bake for 30-40 minutes until the pastry is golden and the fruit is cooked.
Serve hot or cold, with cream, icecream or custard - YUM!