- Finely grated zest and juice of ½ lemon
- 1 pear, peeled and cored
- 1 eating apple, peeled and cored
- 3 large plums (weighing about 250g), pitted and sliced
- 100g blackberries
- 70g light muscovado or light soft brown sugar
- ½ tsp ground mixed spice
- ½ x 320g sheet ready-rolled puff pastry
- Beaten egg and milk, to glaze
- Custard, cream or ice-cream, to serve
- Preheat the oven to 210°C/Gas 7.
- Put the lemon zest and juice into a large mixing bowl. Chop the pear and apple, adding them to the bowl as you do so. Toss them in the lemon juice to prevent them from going brown. Add the plums and blackberries, then stir in the sugar and ground mixed spice.
- Unroll the puff pastry sheet and lay it on a work surface. Use an upturned 26cm Traditional Enamel Oblong Pie Dish as a template to cut out the top. Use our lattice pastry roller to cut this top into a lattice.
- Tip the fruit into the pie dish. Cut a few narrow strips of pastry to fit around the edge of the dish and dampen these with a little water. Fit the lid on top, pressing the edges together to seal. Brush with beaten egg and milk, then bake for 35-40 minutes until puffed-up and golden brown. Cool for a few moments, then serve with custard, cream or ice-cream.
Tips: It’s a good idea to stand the pie dish on a baking sheet, just in case some fruit juice spills out. To use up the leftover half-sheet of puff pastry, lay it out, spread lightly with Marmite and scatter with grated cheese. Roll up, cut into 1cm pieces and lay flat on a greased baking sheet, allowing room for spreading. Bake for 15-20 minutes at the same temperature as the pie to make tasty cheese whirls.