Summer Fruit Pie

For the pastry: sift the flour into a mixing bowl and stir in the salt. Rub in the butter until the mixture resembles breadcrumbs. Stir in the sugar, then gradually add the egg, until the mixture just comes together. If it is too stiff add a little water. Roll the dough into a ball, then wrap in cling film and chill for 30 minutes.

Grease a 23cm|9" pie dish

Roll out 2/3 of the pastry on a floured surface and line the dish. Chill while you make the filling.

Heat the oven to 200°C (180° fan) 400°F gas 6.

For the filling: arrange the cherries and apricots in the pastry case.

Beat together the sugar, lemon juice, cornflour and butter and pour over the filling.

Roll out the remaining pastry to fit the top of the dish. Dampen the edges with water and place over the filling. Cut a slit in the top.

Bake for 10 minutes, then reduce the oven temperature to 180°C (160° fan) 350°F gas 4 and bake for a further 20-30 minutes until golden brown.