I’d like to make a fruit pie but something more imaginative than the usual apple or blackberry. What would chef suggest?

Dylan James, Ambleside

FRUIT pies can be a bit dull using just apples and blackberries, but they are both coming into season right now and are great to use. However, peaches and nectarines are just finishing about now and are superb to use in pies. Take 6 large nectarines, they must be ripe, cut in half around the stone and remove the stone. Cut each half into quarters and use them to line your pastry case. You will need a pre baked 10-inch pastry case. Cut all you nectarines and line them all into the case. Make sure the case is very full. Whisk together 150g soft brown sugar with half a tsp ground cinnamon, half a tsp almond essence, 4 tbsp plain flour and 300ml double cream, then pour over the top of the nectarines. Bake at 180C for about 30 minutes or until golden brown on top. Serve warm with clotted cream or custard.