Continental Fruit Pie
|Self raising flour||10 Ounce (315 Grams)|
|Caster sugar||3 1⁄2 Ounce (105 Grams)|
|Vanilla essence||3 Drop|
|Butter||5 Ounce (155 Grams)|
|Fruits||3 Pound, peeled trimmed (1.5 Kilogram, Flavored With Sugar And Spice To Your Taste)|
Sieve half the flour on to a clean, cool surface and make a well in the centre.
Mix together the sugar, vanilla, the half yolk, white and milk and mix evenly with the flour.
Rub the butter into the remainder of the flour, then knead the two mixtures into a consistent dough.
If it is a little sticky, let it rest in the refrigerator.
Use half the dough to line the base only of a 23 cm/9 inch springform baking tin, prick all over and bake at 180oC/350°F/Gas Mark 4 for 15-20 minutes.
Roll out the remaining dough and cut a circle the same size as the springform tin.
Reshape and roll out the trimmings to make an inside rim for the springform at least 2.5 cm/1 inch high.
Damp this and seal it well on to the cooled base.
Spoon in your filling, pop on the pie top, seal it and brush with milk.
Bake at 180°C/350°F/Gas Mark 4 for 20-30 minutes and let the pie cool in the tin before removing.