Basic double-crust fruit pie

The quantities for the recipe below are for any basic fruit pie with a double crust using either pie or whole wheat short crust. That is to say the pastry for a 9 ½ inch (24 cm) enamel pie-plate is always 8 oz (225 g) flour, 4 oz (lfOg) fat. The filling is usually 1 ½ lb (700 g) fruit.

Alternatives for deep fruit pies

Here are three different fillings, bearing in mind that the pastry method and cooking times are as in the previous recipe.
English gooseberry pie
For this you’ll need 2 lb (900 g) young green gooseberries, 6 oz (175 g) caster sugar and a 1 ½ pint (845 ml) pie-dish.
Fresh cherry pie
1 ½ lb (700g) fresh cherries, 3 level tablespoons Demerara sugar, ½ teaspoon ground cinnamon and a 1 ½ pint (845 ml) pie-dish. (more…)

 




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