I hadn't made one of these in a while but I had a pack of ready made, ready rolled pastry in stock. I fancied a fruit pie for pudding.
This kind of pastry comes supplied as an oblong in the UK, which is great for an oblong tart or quiche but not easy to use for a double crust pie in a round pie dish. I then remembered this recipe for an open kind of pie, sometimes called a galette. (Although to me a galette in France is a kind of savoury filled pancake made with buckwheat flour.)
You don't really need a recipe as such for this, just a guide.
It's a sheet of ready made shortcrust pastry, placed on a baking sheet lined with baking paper and topped with two apples, peeled and sliced, three plums and a couple of nectarines, stoned and sliced.
Scatter the fruit evenly over the pastry leaving about a 2" margin all the way round.
Sprinkle with a couple of tablespoons of sugar (I used demerara) and fold the pastry over the fruit, pleating the edges so they stick together to form an almost complete lid.
Brush the pastry with milk and sprinkle with another tablespoon of sugar.
Bake at 200C / 180 fan for 30-40 minutes until the pastry is golden brown and the fruit cooked and bubbling slightly.
Delicious served warm or cool with whatever you fancy - custard, ice cream, cream, crème fraîche.