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Recipe for Deep Fruit Pie and Grandma's Purse

Updated on March 29, 2013

Delicious home made pie

full of fruity goodness
full of fruity goodness | Source
5 stars from 3 ratings of fruit pie

Make your own seasonal fruit pie

At this time of year, we always have a real surplus of produce from the garden and although it has been wet and cold this year it has suited some crops, I’ve rhubarb that is the size of oak trees. We were having some friends around who can be really hungry when they arrive so I always need to have plenty to put on the table for them.

So to use up some of the fruit and give my friends a real treat I ventured up the garden and came back with plenty of goodies. It is a long while since I last made a fruit pie so I thought now was a good time to make one.

You can see from the top picture what a great mix it was, rhubarb, gooseberries, grapes [not from the garden] and windfall apples.

First make some pastry

So first, we need a rich pastry, you can double the quantities for larger pies and in fact I did for my pie.

Cook Time

Prep time: 30 min
Cook time: 45 min
Ready in: 1 hour 15 min
Yields: large pie serves four or six

Ingredients for Pastry

  • 225g plain/ all purpose flour, sifted
  • 50 g margarine
  • 50 g lard
  • 25g caster sugar
  • pinch of salt

Give it a rest.

Let the dough rest for at least 30 minutes in the fridge.

Rolled pastry

Roll out the pastry
Roll out the pastry | Source

Split the dough in 75% for the pie tin and 25% for the crust. On a floured board roll out your pastry giving yourself plenty of extra with it being a deep dish. Roll it out to just less than ¼” and roll the dough over and around your rolling pin to lift it. Carefully place over the tin making sure it drapes into the bottom of the dish, make sure that you have not trapped air under the pastry.

now put the top crust on.
now put the top crust on. | Source

Fill it with fruit

I chopped two sticks of rhubarb, two small windfall apples from my eating apple tree, a small bunch of grapes, and a good handful of gooseberries [which I love fresh from the garden.]

Add this mix to the pie, sprinkle with caster sugar and nutmeg, add a few fresh mint leaves and then wet around the top and cover with the pastry lid. Don't cut off excess pastry until you have it all nicely sealed.

Trim off the excess and put it back in the fridge, I have a recipe for you to use it up.

Click thumbnail to view full-size

Make a wash for when it is almost cooked

Once the top is on it is ready for the oven.

I also made a wash of egg and nutmeg to give the pie a lovely shine when it is cooked, but I put this on about five minutes before the end of cooking otherwise it can burn.

Click thumbnail to view full-size
egg wash with nutmegBefore glaze
egg wash with nutmeg
egg wash with nutmeg | Source
Before glaze
Before glaze | Source
egg wash glaze with nutmeg
egg wash glaze with nutmeg | Source

How to serve your pie

You can serve it hot or cold, I like it hot, with ice cream, or fresh double cream. Try it chilled from the fridge on a hot summers day.

What about a fruity smoothie to drink with it, or freshh squeezed orange juice to add a little zing.

How to use up the pastry Trimmings.

I learnt to bake watching my Mum and Grandma who were both excellent cooks, and when they had trimmed the pies they would let me make my own pie or whatever. One of my favourite things to make was Grandma's purse.

A real treat

grandma's purse made from left overs
grandma's purse made from left overs | Source
raisins | Source
raisins and dates
raisins and dates | Source
Tucked up ready for the egg wash and then into the oven
Tucked up ready for the egg wash and then into the oven | Source

How to bake your purses

This is a great way of using up the excess pastry or something simple for the kids to be able to make when they are helping you bake.

Knead the pastry back into a single piece again and roll it out on a floured board.

For the filling I used some really big juicy raisins which I had soaked overnight in sherry, and sliced dates. I usually add a few fresh herb leaves too, usually mint. If you have a sweet tooth sprinkle your fruit with caster sugar. You can also use up your egg wash by giving this a real good coating.

Fold the edges of the pastry to make a pouch and cook on a baking tray when you cook your pie. You can make small individual purses which are great with a cup of tea watching TV.

You can’t get much simpler or tastier than that.

Serve with cream, or even better ice cream.

grow mint on your windowsil
grow mint on your windowsil | Source

current and fresh mint.

This was another very popular filling for left over pastry.

It works best with fresh mint, so I suppose we used to make this version in the summer, because we always had a patch in the garden for the mint to grow.

add a cup of raisins to a little sugar and chopped mint.

Roll out your pastry and put the above mix in the middle. Add a couple of knobs of butter.

Then seal it up as before, leaving a hole at the top for the steam to escape.

From the Chef

I hope you try and enjoy these simple pie ideas.

I'd like to hear from you so please leave a comment.


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    • tonymead60 profile image

      Tony Mead 5 years ago from Yorkshire


      what would summer be without fruit pies? I rarely make sweets, but I do often make a fruit pie. The purse is a very simple idea, but really tasty and fun because the kids can make them too. Current and mint is my favourite, dead blue bottle pie we used to call it.

      many thanks for calling in.



    • profile image

      Derdriu 5 years ago

      Tony, Hmm hmm gooseberries and rhubarb make me think of Grandmother Rose (really an English Rose too!) and her perfect fruit pies! From henceforth, the shepherd's purse will make me think of Yorkshire and you and your family and friends!

      Respectfully, and with many thanks for sharing, Derdriu

    • tonymead60 profile image

      Tony Mead 5 years ago from Yorkshire

      Stessily, very pleased to hear from you again, thank you for the visit and votes of course.

      I must say we make a lot of mixed pies, mostly because we never have enough of anything ready together to make a single fruit, except for apples of course.

      As kids we all made our own purse and would try to make the most unusual shape. My favourite was currents and fresh mint, with a big mug of tea sat out on the front step; great. You know the trouble with Scottie he would certainly eat it before it reached the telepporter thing.



    • profile image

      stessily 5 years ago

      Tony, I forgot to vote (I need to get in practice for November!). Up UFABI for you.


    • profile image

      stessily 5 years ago

      Tony, "rhubarb the size of oak trees"! Yikes! I don't know which way to run --- toward or away from your giant rhubarb! You've displayed thoughtful, exemplary host skills with this simple, unperturbed observation: "We were having some friends around who can be really hungry when they arrive so I always need to have plenty to put on the table for them."

      Your "purse" is so charmingly irregular. Are any two ever alike, except by design?

      Your fruit mélange is enticing. I've never, in real life, encountered a multi-fruit pie --- how very, very remiss.

      If there are any leftovers, would you mind beaming them over with Scottie? I haven't seen him all summer.

      Ta ta,


    • tonymead60 profile image

      Tony Mead 5 years ago from Yorkshire

      RTalloni, thank you for your visit and kind comments. I hope you try the recipe, there is so much good fruit about at the moment.

      with regards


    • RTalloni profile image

      RTalloni 5 years ago from the short journey

      These two pies are delightful and so is your history with them. Thanks for putting this hub together for us!

    • tonymead60 profile image

      Tony Mead 5 years ago from Yorkshire

      Kash, good to hear from you again, I hope you are okay. Thanks for the votes and visit. Try a pie, This time of year there is some good pie fruit, have a go.

      weekend was terrific watched Olympics final contests and closing ceremony, who ever the manager and designer was they deserve a gold medal too.

      with respect


    • tonymead60 profile image

      Tony Mead 5 years ago from Yorkshire

      Hi Taff,

      nice to hear from you again, there is nothing like a good fruit pie and ice cream, whatever the weather.

      with respect


    • tonymead60 profile image

      Tony Mead 5 years ago from Yorkshire


      many thanks for votes and visit. I'm sure it is only practice to make a good pastry, and keeping it cold. My Mum used to say she had hands too warm for pastry making, but i do all my mixing in the Kenwood so I never touch it until I'm rolling out.

      with respect


    • kashmir56 profile image

      Thomas Silvia 5 years ago from Massachusetts

      Hi Tony my friend, well here is another master piece you have put together, and a very delicious one at that !

      Vote up and more !!!

      Hope your weekend was awesome,have a great week my friend !

    • scarytaff profile image

      Derek James 5 years ago from South Wales

      Voted up and useful, Tony. Got to try these beauties.

    • writer20 profile image

      Joyce Haragsim 5 years ago from Southern Nevada

      Your pies do look so very good. But unfortunately I'm a lousy pastry maker.

      Vote up and awesome, Joyce.

    • tonymead60 profile image

      Tony Mead 5 years ago from Yorkshire


      many thanks for your kind comments and for dropping by, it is a long way from Mexico to Yorkshire, but it will taste just as good over there.

      with respect


    • Claudia Tello profile image

      Claudia Tello 5 years ago from Mexico

      This pie looks delicious: rustic and homemade, just perfect. Thanks for sharing your family traditional Yorkshire recipes!

    • tonymead60 profile image

      Tony Mead 5 years ago from Yorkshire

      Cherry red

      thank you for calling by, the very pleasant comment and the vote. Give it a try. I just love gooseberries in a pie.

      with respect


    • Cherry Red profile image

      Cherry Red 5 years ago from London, England

      This looks fantastic. I love the photos too. Voted up. Thank you.

    • tonymead60 profile image

      Tony Mead 5 years ago from Yorkshire


      many thanks for taking a look, I've had a look and commented on your Chef Ramsey hub. good writing.

      If you try this let me know how you get on wiith it.

      with respect


    • calyxxx profile image

      calyxxx 5 years ago

      Great hub! It looks absolutely deliscious, so I'm defenitely going to try it!:) voted up!