Autumnal Fruit Pie

Ingredients

Pastry:

400g flour

Pinch salt

250g Westgold Unsalted Butter

125g icing sugar

1 1/2t baking powder

2 eggs, beaten

1t vanilla extract

Filling:

6-8 rhubarb sticks

3 apples

3 peaches

2c blackberries, fresh or frozen

1/4c caster sugar

Raw sugar to sprinkle

1 egg, beaten

Method

To prepare the filling:

Preheat the oven to 180°C.

Peel and slice the apples. Destone and slice the peaches. Cut the rhubarb into 1cm pieces.

Spread the cut fruit out onto a roasting dish, and sprinkle over the blackberries. Sprinkle over the caster sugar. Bake for 20-25mins until the juice has cooked away. Remove from the oven and leave to cool.

To make the pastry:

Into a food processor, place the flour, baking powder, icing sugar and butter. Pulse until the butter is rubbed in. Tip into a bowl, add the eggs and vanilla and mix to a soft dough.

Wrap in plastic and refrigerate for ½ hour.

Grease a 24cm pie tin with butter.

Cut 2/3 of pastry and roll on a lightly floured bench into a circle and line the tin, trim off the excess, leaving the pastry just above the rim.

Spoon the fruit into the pastry case.

Roll the remaining 1/3 pastry into a rectangle and cut long strips about 2cm wide.

Brush the rim with egg wash and place the strips over the fruit to make a lattice pattern.

Brush the lattice with egg wash and sprinkle with raw sugar.

Bake 180°C, 20-25mins until golden.

Cool for 15mins, remove from the tin onto a serving plate and serve with cream or ice cream.