method
1. Most fruits can be used, such as redcurrants, gooseberries, rhubarb, bilberries, blackberries and apples;
2. Prepare as tor stewing and mix with the sugar and flour. With apples, gooseberries or rhubarb, the grated rind of a lemon or a sprinkle of ground ginger or cinnamon mixed with the sugar improves the flavour. Alternatively, 3 - 4 whole cloves can be used to give flavour in an apple pie.
3. Divide the pastry into two pieces, one slightly larger than the other.
4. Roll out the larger piece and use to line a 22-cm (8 1/2-inch) greased deep pie plate.
5. Put in the fruit mixture. Roll out the remaining pastry for a lid. Dampen the pastry edges and cover with the lid, sealing the edges well.
6. Trim and finish. Bake in the oven at 200°C (400°F) mark 6 for about 1 hour.
7. Cover loosely with foil after 30 minutes to prevent over-browning.
