Continuing our romp through the freezer, we still have loads of plums and figs to use up, but I needed some different ideas with what to do with them. I loved the look of this recipe, an open fruit pie, so rustic, no soggy bottom, packed with fruit and no faffing with fluted edges. Very quick to prepare if you have pastry to hand and very delicious.
680g of any fruit you have
75g caster sugar
1 egg yolk
2 tbsp semolina
1 egg white
3 tbsp sugar
|Prepare your fruit and mix with the caster sugar. Roll out your pastry to a 35cm circle, leaving all the ragged edges and lay on a lightly greased or lined baking tray.|
To stop your bottom going soggy, brush the pastry with the egg yolk and sprinkle over the semolina.
Pile the fruit in the centre of the pastry and wrap the edges of the pastry around the fruit. Brush the pastry with the egg white and sprinkle with sugar.
Bake at Gas 6/200c/400f for 35 minutes.