3 late-summer fruit pies

3 late-summer fruit pies

Simple recipes for apple crumble, flaky pear pie and spice plum tart, to enjoy the best flavours of the season


Whether you’ve got a friend with a garden harvest who offloads bagfuls of fruit at the school gates at this time of year, or you just want to make the most of the bargain supermarket prices for fruits when they’re in season, now is the time to get baking.

Even better, you can make a few in one go and keep them in the freezer for a delicious midweek pud when the autumn nights arrive. Perfect to go with one of our Can’t Fail Dinner Fixes recipes!

Apple crumble

Add cinnamon to bring out the harvest spice of this easy dessert that takes 10 minutes to prep and will cook while you’re making dinner.
You will need:
• 5 granny smith apples, peeled, cored and thinly sliced
• 135g white sugar
• 40g brown sugar
• teaspoon ground cinnamon
• 105g flour
• 85g butter, softened

1. Preheat your oven to 200°C (gas mark 6).
2. Mix 60g white sugar with the brown sugar and cinnamon then toss the apple slices in this mixture.
3. Arrange the slices in a 9-inch (23-cm) pie dish.
4. Mix the remaining 75g white sugar with the flour then use your fingers to rub in the butter until it’s nice and crumbly.
5. Spoon the crumble over the apples.
6. Bake for about 40 minutes, until the apples are soft and the top is lightly browned.
Serves 6 people.

TIP
Make this crumble when you’re doing baked potatoes or a casserole to make the most of having the oven on.

Flaky pear pie

If you have time to make a pastry, this is a lovely, lightly sweet pud. Serve with cream, custard or crème fraiche. You will need:
• 110g sugar
• 35g flour
• 1/4 tsp cinnamon
• 1/4 tsp ground cloves
• 8 firm Bartlett pears, peeled, cored and thinly sliced
• 1 tbsp unsalted butter, cubed

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For the pastry:
• 250g plain flour and 40g cornflour
• pinch of salt
• 200g cold butter, cubed
• 1 tbsp caster sugar
• 1 egg white
• 20ml ice water
• 5ml lemon juice
• 1 tbsp milk
• 1 tbsp sugar
• 14g butter, melted

Directions
1. Preheat the oven to 180°C (gas mark 4).
2. Firstly, make the rich shortcrust pastry so it has time to chill before being rolled out.
3. Sift the flour and salt into a mixing bowl. Add the butter and rub in with your fingertips until the flour mixture has the consistency of fine breadcrumbs.
4. Add the caster sugar and stir through.
5. Mix the egg yolks, water and lemon juice and add to the dry ingredients.
4. Knead into firm dough, halve, wrap each portion in cling film, and refrigerate for one hour.
5.When you’re ready to use the pastry, take out each ball as you need it.
6. Line a pie dish with half the pastry, rolled out, then cover the pastry case with baking paper and a layer of dried beans, and bake blind for about 10 minutes. Remove the paper and beans and bake for another five minutes. Allow the case to cool.
7. While the pie base is baking, stir together the sugar, flour, cinnamon and cloves. Toss the pear slices in the mixture to coat them thoroughly.
8. Transfer the pear filling to the pie dish, arranging the slices so there are no gaps. Dot the pears with the butter.
9. Cover the top of the pie with the remaining pastry, rolled out.
10. Mix the milk, sugar and melted butter together then use this to glaze the pie.
11. Bake for one hour and 50 minutes or until the crust is golden.
12. Let the pie cool on a rack, then serve.
Serves 6 people.

TIP If you don’t have time (or energy) to make a pastry, don’t feel you’re cheating by buying ready made sweet pastry. It’s quick and easy and the results are good.

Spiced plum pie

The soft sweetness of the plums is enhanced by the distinctive spice flavours in this pie, perfect for warming everyone up as the weather turns colder. You will need:
• 270g sugar
• one and half tsp ground cinnamon
• 30g cornflour
• two tsp finely grated orange peel
• half tsp ground cardamom
• quarter tsp ground nutmeg
• 450g plums, halved, pitted, each half cut into four wedges
• quarter tsp ground cloves
• quarter tsp salt

For the pastry:
• 250g plain flour 40g cornflour
• pinch of salt
• 200g cold butter, cubed
• 1 tbsp caster sugar
• 1 egg white
• 20ml ice water
• 5ml lemon juice
• 1 tbsp milk
• 1 tbsp sugar
• 14g butter, melted

Directions
1. Preheat oven to 190°C (gas mark 5)
2. Make pastry as outlined in points 2-6 of the pear pie recipe above.
3. While the pastry is baking, mix three tablespoons (about 45g) of the sugar with a pinch of the cinnamon in a bowl, set aside.
3. Whisk the rest of the sugar with rest of the cinnamon, the cornflour, orange peel, cardamom, nutmeg, ground cloves and salt.
4. Add the plums to this mixture so they are completely coated.
5. Spoon the filling into the now baked pie base.
6. Remove the other half of the pastry from the fridge, roll it out and drape this over the top to make a pie lid. Crimp around the sides to seal the pie and make two small slits in the top.
7. Sprinkle a little cinnamon over the crust.
8. Bake for 30 minutes.
9. Remove from the oven and cover with foil to prevent the crust burning, then put the pie back in the over to cook for a further hour.
10. Cool completely on a rack.
Serves 6 people.

TIP
For a pretty finish, cut the pastry you’d set aside for the pie top into strips and create a criss-cross pattern on the top of the pie.

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Moggs

Moggs

Reported

Going to try Apple Crumble, sound delicious.

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Batisse

Batisse

Reported

Lots of tips & advice. Really good site

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