When the time is up get your pastry out of the fridge and lightly dust your work surface with a little flour. Line a large baking tray with baking parchment and preheat your oven to 200C / 400F / Gas mark 6.
Roll out your pastry to a round shape aim to make it about 35-40cm in diameter. Using a slotted spoon drain the fruit and place it in the middle of your pastry round leaving a good few inches of space around the edges.
Carefully fold the edges in towards the centre of the pie pinching them folds to help keep them together. Brush the pastry with a little milk and sprinkle with a course sugar.
Using a couple of fish slices or even cake slices or very carefully using just your hands slide you pie onto your lined baking tray and pop it in the oven for 25-30 minutes.
Pop the sauce back on the heat and over a medium heat simmer to reduce a little, this helps to intensify the flavour.
You are looking for your crust to have a golden hue to it. I found 30 minutes was the right time for me but check on your pie after 25 minutes because different ovens vary a lot.
Serve either warm or cold, this pie will keep well in the fridge for 3 days.