Deep-dish Autumn Fruit Pie

2. Peel the apples and pears thinly. Quarter and core them, then cut into thick chunks. Halve and stone the peaches or plums, then cut into thick chunks. Halve and stone the peaches or plums, then cut onto quarters if you like; there’s no need to peel them.

3. Pan-roast the fruit in two batches. Heat 30g butter in a frying pan, add half the fruit and sprinkle with half of the sugar and spice. Sauté gently for about 5 minutes until just softened, then spoon into the pie dish. Repeat with the remaining butter, fruit, sugar and spice.

4. Position a pie funnel, if you have one, in the middle of the fruit (this helps to hold the pastry up so it cooks crisply). Set aside to cool.

5. To finish making the pie, brush the rim of the dish with water and press the pastry strips on to it, pinching the joins together. Brush this pastry rim with the egg glaze. Using a rolling pin, lift the pie lid over the filling, positioning it centrally. If using a pie funnel, nick a small cross in the pastry so it falls evenly over. Press the edges lightly together.

6. Hold the pie dish up in one hand and, with a small sharp knife held at an angle away from the dish, cut away the overhanging pastry. Roll your index finger into a knuckle and press down firmly all round the edge. As you do this, knock up the pastry edge by slashing it horizontally all round with a table knife – to look like light leaves of pastry.

7. Traditionally, sweet pies are baked without further adornment, but you can add finishing touches. For a scalloped edge, pinch the pastry edge with your thumb and forefinger, gently pushing it in with the back of a knife. Cut out the leaves or other shapes from the rolled-out trimmings too, if you like. Brush the pastry lid with egg glaze, including the edge. Apply any decorations and glaze these too. Sprinkle lightly with sugar and chill for 20 minutes. Meanwhile, preheat the oven to 190C/375F/gas mark 5.

8. Stand the pie on a baking sheet and bake for 35–40 minutes until the crust is crisp and golden brown. Lower the temperature slightly towards the end of cooking if the pastry appears to be browning too quickly. Leave to stand for 20 minutes before serving.