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3 cups/750ml chopped summer fruit, such as peeled and pitted peaches or nectarines, strawberries or pitted cherries
5 tablespoons sugar
1 1/2 tablespoon all-purpose flour, plus more for dusting
2 tablespoons/30ml heavy cream
2 rolled out 9-inch pie dough
5 tablespoons sugar
1 1/2 tablespoon all-purpose flour, plus more for dusting
2 tablespoons/30ml heavy cream
2 rolled out 9-inch pie dough
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Preheat the oven to 375F/190C/Gas 5
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On a floured surface, roll out dough until about 1/8-in thick. Cut into twelve (5-inch) circles, rerolling dough as needed.
In a medium bowl, toss together fruit, sugar and flour. (Do this just before filling the pies; if done too far in advance, the mixture can get too juicy. Use less or more sugar, as desired, depending on fruit’s natural sweetness.) Working one at a time, spoon some filling into the center of a circle of dough; brush edges with water. Fold over into a half moon and crimp edges to seal, then cut a small slit in the middle as an air vent.Brush top with heavy cream.Bake on a large, parchment-paper-lined baking sheet until golden brown, about 35 minutes.
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