Fruit Pie

Ingredients

• 11/2 lb. Fruit in season
• Sugar to sweeten
• Water (amount according to type of fruit)

Method

1. 1

   Prepare the fruit except apples.

2. 2

   Put half into the pie-dish, add sugar and water, then the remainder.

3. 3

   Roll out pastry into an oblong 2 inches larger than the pie-dish.

4. 4

   Cut a strip for the edge, damp edges, press lightly, cover with remaining pastry, trim, and decorate.

5. 5

   Bake in a hot oven for 20 mins, then reduce heat until fruit is cooked.

As published

This recipe was extracted from McDougall's cookery book (1950) by McDougall's Ltd, page 14. The excerpt below is the record exactly as published.

FRUIT PIE Short-crust Pastry (see page 23). 11/2 |b. Fruit in season. Sugar to sweeten. Water (amount according to type of fruit)

Cook this with the app: pantry check, scaling, and the assistant.