Plums, Nectarines, Peaches can all be used. Use this recipe as a guide for your own inventiveness!
A pastry pie shell or make your own sweet short crust pastryMy Sweet Shortcrust Pastry recipe for a 25cm diameter pie dish130gms of plain flour1 tablespoon of custard powder1 tablespoon of Icing Sugar60 gms of butter1 egg yolka little water to combine
About 500gms of washed fruit such as 400gms of stoned and quartered fresh Apricots and 100gms of quartered fresh strawberries. The riper the fruit the better. Other soft summer stone fruits can be substitutedSprinkle of Icing Sugar or Honey1 splash of liqueur - optionalMeringue2 eggwhites beaten with ½ cup of caster sugar until stiff
Pre- Heat Oven to 170° c (or 150° c fan oven).
The pastry shell can be blind baked, but I usually just ensure it is well chilled - or frozen and place the filling and meringue on top and bake straight away.
Toss the fruits in the icing sugar/honey and liqueur if using. No need to pre-cook.
Spoon the meringue over the pie. Make sure the meringue comes right up to the pastry edge to seal in the fruits.
Place in oven for 45 minutes - by which time the meringue should be starting to set - still marshmallowy and beginning to take on a bit of colour
At its best when served warm.