Beautiful and delicious!
Juicy nectarines, rosy raspberries, bubbly blueberries and buttery pastry make this a real winner! I used a standard flaky pastry recipe, and improvised with the rest. This would be tasty with ANY fruit! I’m already thinking of plums and apples at the end of the month…
Country Fruit Pie
(with nectarines and berries)
- 175g (6 oz) plain flour
- pinch of salt
- 125g (4 oz/1 stick) frozen vegan butter
- icy water
(The colder the ingredients, the better!)
Sift the flour and salt. Grate the frozen butter into the flour. (If it gets sticky, dip it into the flour). Use a knife to distribute the butter through the flour. Add a little icy water and continue to form the dough into a ball, using your (warm!) hands only at the end. Add a little more water if necessary to make it smooth. Wrap in clingfilm and chill for at least an hour.
- 4 small nectarines, stoned and sliced
- 125g (1 cup) raspberries
- 125g (1 cup) blueberries
- 2 tsps cornflour
- 2 tbsps vanilla sugar
- 1 tsp ground cardamom
- a little almond or soya milk, for glazing
Preheat oven to 190°C
Roll the dough out into a large disc (about 25-30cm) and place on a sheet of greaseproof paper on a baking tray.
Coat the fruit with the cornflour and spread over the pastry, leaving the edges free. Brush the edges with egg, sprinkle the cardamom over the fruit, and fold the pastry edges over the filling. Now brush the pastry top with almond milk, and sprinkle the sugar over the whole pie. Bake for 35-40 minutes, until golden brown, with the fruit bubbling.
Serve with vegan cream or crème fraîche or vegan vanilla ice cream!
Link for conversion tables: