Step 1
Preheat oven to 350˚F (177˚C). Spread fruit into a deep-dish pie plate or similar-sized baking dish.
Step 2
In a small bowl, stir together the Redpath® Golden Yellow Sugar and cornstarch and sprinkle over the fruit. Gently toss to combine.
Step 3
Roll the pastry (or Pie Crust) out about ⅛-inch thick and cut or tear into pieces an inch or two long and half as wide. Lay pastry pieces randomly and overlapping over top of the fruit.
Step 4
Brush with beaten egg or cream, and sprinkle with the Redpath® Demerara Style Sugar.
Step 5
Bake for 45 minutes, or until the fruit is soft and bubbling and the topping is golden and crunchy.
Serve warm.
*Because it’s served by the spoonful rather than by the slice, don’t worry about how much the filling thickens and sets.
*Redpath® Demerara Style Sugar may be substituted for the Redpath® Golden Yellow Sugar.
*For a crunchier topping, substitute Redpath Simply Raw™ Turbinado Sugar for the Redpath® Demerara Style Sugar.
*Serve with ice cream, frozen yogurt, or a non-dairy frozen dessert for a more decadent treat.
*Can be made with a single fruit plus rhubarb, or mix and match your favourite summer fruits.
*Use fresh, in-season fruit for the most flavourful results.
*Frozen fruit may be used, also.
*Leftover pie dough can be used to make a pie, a free-form galette, or frozen for future use.
