|Short crust pastry||8 Ounce|
Prepare the fruit and put in a quart-sized pie dish with sugar, a little water and a pie funnel, or an inverted egg cup in the centre.
Roll out pastry a little larger than the dish.
Cut off a strip to edge the dish.
Moisten the edge and put on the strip.
Then moisten the pastry and put on the top, pressing well together and nicking the edges with a fork.
Make a V2" slit in the centre of the pastry to let the steam out.
Bake in a moderately hot oven for 35 to 40 minutes, lowering the heat once the pastry has risen.
Serving size: Complete recipe
Calories 1072 Calories from Fat 130
% Daily Value*
Total Fat 14 g22.3%
Saturated Fat 5.9 g29.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Total Carbohydrates 234 g77.9%
Dietary Fiber 12 g48%
Sugars 191.8 g
Protein 8 g16.9%
Vitamin A 60% Vitamin C 360%
Calcium 12.1% Iron 0.06%
*Based on a 2000 Calorie diet