Summer fruit pie

1. 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. 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 200C for 25 minutes let cool slightly, melt jelly with 1 tsp water and brush fruit with it.

3. 3

   let cool completely and serve with vanilla sauce or ice-cream.

No additional tips available.