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“An adaptation of Andrew Fielke's recipe. I suggest using Maggie Beer's Sour Cream Shortcrust Pastry for this.”
READY IN:
1hr 15mins
SERVES:
4-6
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

Directions

  1. Simmer the fruit, water and sugar for 10 minutes.
  2. Remove the fruit and thicken the sauce with arrowroot.
  3. Return the fruit to the sauce and allow to cool.
  4. Line a pie tin with shortcrust pastry.
  5. Fill with the fruit mixture and top with a pastry lid.
  6. Bake at 190 C for 45 minutes.

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