1 portion Sweet Shortcrust Pastry
1 kg mixed fruit of your choice (this version used apples, nectarines and green grapes)
¼ cup sugar
75 grams pecan nuts, roughly chopped, leaving some whole
⅓ cup almond meal
To make the filling:
Peel and core the apples, slice into thick wedges. Cut the nectarines in half, remove stone and slice into thick wedges leaving the skin on. Slice the grapes in half.
In a pan add apples slices, sugar and water and toss together over medium heat. When apples begin to soften add the nectarines, grapes and nuts and combine, cooking until they are heated through and the mixture glossy. Put aside to cool.
(Note: What you do in this step depends on the fruit you have chosen - pears and apples I would recommend cooking them in the manner noted above. With softer fruit such as nectarines, peaches, apricots, plums, bananas they will not need cooking as they will soften in the time it takes for the pie to bake. Just toss them with a little sugar.)
Roll the pastry out to form a rough circle about 30cm in diameter. Using a smaller dish mark a 25cm circle in the centre of your pastry. Sprinkle the almond meal within this circle. This soaks up the fruit juices and stops the pie having a soggy base.
Roughly arrange the cooled fruit over the almond meal. Then begin to fold the edges over the filling. Sprinkle lightly with some caster sugar (you could milk wash the pastry first if you want a glossy look to your pie). Put it in the fridge to cool for 30 minutes.
Heat your oven to 180°C/350°F then bake for 45 minutes or until golden brown. Serve warm with thick cream.