Most people associate a holiday with not having to do terribly much in the kitchen. But I aways find that one of the greatest joys of the holiday season is having the time to enjoy doing some cooking without all the usual working week pressures. Today's offering came about after a few afternoon hours spent foraging in my mother's garden. I found some of the best of summer's bounty: raspberries, black currants, gooseberries and red currants all fell into my bowl. I've made this particular pie before and it adapts to whatever fruit is available at the time of year.
Foragers Fruit Pie with Sweet Walnut Pastry
4 oz butter
Cream the butter and sugar until pale and creamy. Beat in the egg. Fold in the sifted flour and baking powder, along with the chopped walnuts. Wrap in food wrap and chill in the fridge while preparing the filling.
On a large chopping board, roll the pastry into a large circle between two sheets of plastic food wrap. It's a very delicate pastry and will break up easily.