A Three-Decker Pie was a good way of using fruit in season to make a filling dessert.

Ingredients

• Short-crust pastry
• Fruit in season, e.g. rhubarb, gooseberries, apples, berries
• White sugar

Method

1. Line a pie dish with pastry and cover with a layer of fruit in season. The fruit can be just one variety, or layers compatible with each other, e.g. apples & plums; apples and blackberries; raspberries, strawberries, blueberries. For hard fruit, like apples and pears, cut into fine pieces. Soft fruit can be left whole, or halved/quartered in the case of larger individual fruits, e.g. strawberries
2. Cover the fruit with sugar to taste and add another layer of pastry
3. Continue with this method until you have three layers of fruit and sugar sandwiched between pastry. Finish with a layer of pastry. Glaze with beaten egg
4. Bake in a moderate to hot oven for 45 minutes
5. Serve with cream.

Source: Adapted from Joan Poulson Old Northern Recipes (1975). Hendon Publishing.