Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Autumnal fruit pie recipe

1 star
2 star
3 star
4 star
5 star

26 ratings

This delicious, sweet pie, filled with juicy berries is the perfect Autumnal dessert. Simple to make, using only six key ingredients, you'll be tucking in to this berry nice pie and a dollop of cream before you know it. See method

Serves 8
10 mins to prepare and 50 mins to cook, plus chilling
382 calories / serving

Ingredients

1 x 500g frozen shortcrust pastry block, defrosted
1 medium egg, beaten
1 x 500g mixed frozen berries, defrosted
2 tbsp cornflour
1 orange, zested
115g (4oz) golden granulated sugar

Each serving contains

Energy
1600kj
382kcal 19%
Fat
21g 29%
Saturates
8g 38%
Sugars
19g 21%
Salt
0.4g 6%

of the reference intake
Carbohydrate 47.1g Protein 5.1g Fibre 4.5g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. On a floured surface, roll out two-thirds of the pastry into a circle to fit a 20cm-wide pie dish. Put into the tin, crimp the edges, then cut off and reserve any excess pastry. Chill for 20 minutes.

We value your privacy

We use cookies to help give you the best experience on our site. By playing this video, you're consenting to receive third party privacy-enhanced cookies.
Roll out the remaining pastry and cut circles with different sized fluted cutters. Place on a floured tray; chill.
Remove the pie dish from the fridge. Line with baking paper and baking beans, then bake for 12-15 minutes. Remove the paper and beans, then brush with the beaten egg. Sprinkle over 1/2 tbsp of the sugar and bake for a further 5 minutes.

We value your privacy

We use cookies to help give you the best experience on our site. By playing this video, you're consenting to receive third party privacy-enhanced cookies.
Drain any excess juice from the berries. Put in a bowl, stir in the cornflour, orange zest and 100g (3 1/2oz) of sugar, then pour into the pie dish.
Top the pie with the pastry circles, brush with beaten egg and top with the remaining sugar. Bake for 30 minutes, until golden. Leave to cool completely before serving.