225g (8oz) rough puff pastry.
675g (1 1/2lb) fruit e.g. apples, blackberries, pears.
sugar to taste.
milk to glaze.

(1) Heat oven to 230C, 450F, Gas mark 8.

(2) Prepare fruit, sweeten and simmer with a little water for 15 minutes, leave to cool. Fill a 1.2 litre (2 pint) dish with the fruit, placing a pie funnel in the center.

(3) Roll out the pastry slightly larger than the pie dish.

(4) Cut off a 1cm (1/2 inch) strip right around. Dampen the edge of the dish then press the strip around the rim dampening the strip.

(5) Cover with pastry and seal the edge firmly.

(6) Trim and decorate with pastry leaves, make a small hole in the center and brush with milk to glaze. Bake for about ten minutes then reduce heat to 190C, 375F, Gas mark 5 for a further 20 minutes until golden brown.

(7) If wished, dust the top with icing or caster sugar.