Summer fruit pie

A simple friut pie, but gorgeous when summer fruit is at its best, great as a conclusion to a light lunch or as a tea-snack on the porch (even though I don't have one I suppose that it could really make it perfect! ;>)

• Ready In: 40 mins
• Serves: 6-8

Ingredients

• 1  sheet puff pastry
• 4  nectarines
• 6  plums
• 100  g blueberries
• 80  g sugar
• 1  tablespoon  apricot jam
• 1  tablespoon milk
• 1⁄2 cup  plain sweet biscuit crumbs

Directions

1. wash and pat dry fruit, stone it, slice it and put it in a bowl with the sugar (less 1 tbsp) line a 20-22 cm pie tin with the pastry and prick with a fork.
2. spread crumbs over the base, pour fruit (but not the juice or it will soak the pastry) and fold pastry over fruit filling brush pastry with 1 tbsp milk mixed with the tbsp sugar left and bake in preheated oven 200°C for 25 minutes let cool slightly, melt jelly with 1 tsp water and brush fruit with it.
3. let cool completely and serve with vanilla sauce or ice-cream.