Name: Freeform peach, plum and apricot pie
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: 1 sheet frozen shortcrust pastry; 1 peach, stone removed, sliced; 2 plums, stones removed, sliced; 3 apricots, stones removed, sliced; 2 tablespoon raw sugar plus 1 tablespoon extra; 25 gram butter plus 10 gram extra; ice-cream, to serve

Ingredients

1 sheet frozen shortcrust pastry

1 peach, stone removed, sliced

2 plums, stones removed, sliced

3 apricots, stones removed, sliced

2 tablespoon raw sugar plus 1 tablespoon extra

25 gram butter plus 10 gram extra

ice-cream, to serve

Method

1.Preheat oven to 180°C. Line an oven tray with baking paper.

2.Cut square edges from pastry to form a circle. Place on tray. Top evenly with fruit, leaving a 3-4cm border. Sprinkle with sugar and dot butter over.

3.Working quickly, fold the pastry border in towards the centre, crimping at intervals. Brush pastry with extra butter and sprinkle with extra sugar.

4.Bake 25-30 minutes, until pastry is golden and crisp. Cool on tray 5 minutes. Serve with scoops of peach swirl ice-cream.

Women's Weekly Food