Apple, Nectarine and Pistachio Flapover Pie

This is a pie for those afraid of pastry. Simply roll it out, pile the fruit in the middle and fold over the edges. Delicious


  1. Put water for pastry into the fridge to chill for 20 minutes at least.
  2. Make up the pastry, allowing 30 minutes to chill it before rolling it out.
  3. By Hand-Sift flour, salt and sugar into a mixing bowl. Add the butter cut into bits, and the lemon rind. Rub everything lightly together between your fingers until the butter is amalgamated. By Machine blitz these same ingredients together in a processor until the butter is incorporated and mix resembles fine breadcrumbs.
  4. Beat the egg yolk with a fork in a small bowl or cup. Add the chilled water. Beat. Add to your pastry mix and either mix with a fork or pulse to a ball in your processor.
  5. Pull the pastry together into a smooth ball handling it very lightly so it doesn’t get hot and sticky. Wrap the ball in cling film. Chill for at least 30 minutes.
  6. Heat oven to 200 c/400f/gas 6.
  7. Wash and dry all the fruit. Stone and chop the peaches, nectarines. Slice banana if using. Tip into a mixing bowl with all the berries and the chopped apple. Add the lemon juice (or rum), sugar, flour, pistachios and cinnamon. Mix well.
  8. Grease a large heavy baking try with extra butter. When pastry has chilled for 30 minutes at least place it on a lightly floured board. Roll it out to resemble a pizza base, 12 -14 inches. Transfer across to the baking tray. Spoon the fruit mix into the center of this base, leaving a border free around the edge. Brush the border with a bit of egg/milk beaten together then fold the pastry up, over and onto the fruit itself, leaving the center open.
  9. Using your fingers, roughly crimp/pinch the border edge together to seal the juices in and create a good shape which you can now brush with egg/milk mix and sprinkle with a little caster sugar


  1. Cook in the center of the oven for 30-40 minutes. If the pastry starts to brown vey quickly , cover with foil or baking paper.  Check from 15 minutes onwards.


  1. Remove when done. Let it settle for 10 minutes if eating hot. Enjoy hot or warm with custard, ice-cream, cream cold. It’s also very good cold. Store in fridge for 2 days but best fresh.
  2. Dust lightly with icing sugar just before serving.

Useful Cooking Information


Metric Imperial
10 g½ oz
20 g¾ oz
25 g1 oz
50 g2 oz
75 g3 oz
110 g4 oz
150 g5 oz
175 g6 oz
200 g7 oz
225 g8 oz
250 g9 oz
275 g10 oz
350 g12 oz
450 g1 lb
500 g (½ kg)18 oz
700 g1½ lb
900 g2 lb
1 kg2¼ lb
1.3 kg3 lb
1.8 kg4 lb
2.2 kg5 lb


Metric Imperial
50 ml2 fl oz
75 ml3 fl oz
100 ml3½ fl oz
125 ml4 fl oz
150 ml5 fl oz¼ pint
200 ml7 fl oz
250 ml9 fl oz
300 ml10 fl oz½ pint
425 ml15 fl oz¾ pint
600 ml20 fl oz1 pint
800 ml1½ pint
1 l1¾ pints
1.2 l2 pints
1.5 l2½ pints
1.8 l3 pints
2 l3½ pints


Metric Imperial
5 mm¼ inch
1 cm½ inch
2 cm¾ inch
2.5 cm1 inch
3 cm1¼ inches
4 cm1½ inches
5 cm2 inches
10 cm3 inches
15 cm4 inches
20.5 cm6 inches
23 cm9 inches
25 cm10 inches
30 cm12 inches

Spoon measures - mean level measures unless the recipe says 'heaped'

Eggs - are always large for baking, unless recipe says otherwise

Oven Temperatures

Gas °F °C
Mark 1275140

Fan assisted ovens - remember to reduce temperatures by 20°C

Most Useful US/European Conversions

ButterUS 1 cup / 2 sticks8 oz220 g
SugarUS 1 cup6 oz175 g
FlourUS 1 cup4 oz110 g
LiquidUS 1 cup8 fl oz225 ml
Prepped OnionsUS 1 cup4 oz110 g
Cheese, GratedUS 1 cup4 oz110 g
Diced FruitUS 1 cup5 oz150 g
Fresh BreadcrumbsUS 1 cup2 oz55 g

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