Ingredients for Summer Fruit Pie
- Puff Pastry
- Nectarines
- Plums
- Blueberries
- 100g granulated sugar (plus 1 tbsp for pastry wash)
- Apricot Jam
- 1 tbsp milk
- Plain Sweet Biscuit Crumbs
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How to Make Summer Fruit Pie
- Preheat oven to 200°C (400°F).
- Wash and thoroughly dry approximately 500g of your favorite summer fruits (e.g., berries, peaches, plums). Stone and slice the fruit. Gently toss the fruit with 100g granulated sugar in a large bowl.
- Roll out your pre-made pie crust (or homemade!) to a 20-22cm circle. Carefully transfer the pastry to a 20-22cm pie tin. Prick the base of the pastry with a fork to prevent it from puffing up during baking.
- Evenly sprinkle 50g of bread crumbs over the pastry base. This will help absorb excess moisture.
- Pour the prepared fruit mixture into the pie tin. Fold the pastry edges over the fruit filling, crimping to seal.
- In a small bowl, whisk together 1 tbsp milk and 1 tbsp granulated sugar. Brush this mixture over the top pastry.
- Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbling. Let cool slightly.
- Meanwhile, gently heat 2 tbsp fruit jelly with 1 tsp water in a small saucepan until melted and smooth. Brush the warm jelly over the cooled fruit filling for extra shine and flavor.
- Let the pie cool completely before serving. Enjoy it warm or cold, with a scoop of vanilla ice cream or a dollop of whipped cream!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
120g
Fat
20g
Carbs
17g
