Method
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 thepastry 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 1/2" silt in the centre of 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.

Note: Do not stretch the pastry or it will shrink away from edges. The dish must be well filled with fruit or the pastry will collapse. Cokking time varies with the fruit used.