A beautiful summer pie made with fresh fruit. This was my first effort at baking, and my flatmates were more than impressed with it. This pie is delicious by itself or serve it with fresh cream or vanilla ice cream.
Line a non-stick pie pan with one sheet of the shortcrust pastry.
In a small bowl combine the sugar, flour, nutmeg and cinnamon and mix together.
Fill the pie base with apricot & cherry slices and sprinkle with entire sugar/flour mixture. Sprinkle lemon juice over all then dot with the butter.
Cover with the second piece of pastry, trim and flute edges and make several small slits in top to vent. (I also made an apricot out of the extra pastry and placed it on top of the pie and brushed cherry juice on it for colour).
Bake at 220 degrees C for 25 to 35 minutes - or until top of the pie is a nice golden brown. You know your oven best for cooking temps so use your discretion.
The pie will need to rest for 35-50 minutes to let the pastry and fruit juices set.