Prep 30 mins
Cook 45 mins
An adaptation of Andrew Fielke's recipe. I suggest using Maggie Beer's Sour Cream Shortcrust Pastry for this.
- Simmer the fruit, water and sugar for 10 minutes.
- Remove the fruit and thicken the sauce with arrowroot.
- Return the fruit to the sauce and allow to cool.
- Line a pie tin with shortcrust pastry.
- Fill with the fruit mixture and top with a pastry lid.
- Bake at 190 C for 45 minutes.