Fruity Pie

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Serves: 8
Preparation: 20 minutes
Cooking Time: Chill for: 30 minutes, Cook: 55 minutes



Ingredients

  • For the pastry:
  • 350g plain flour
  • 200g unsalted butter, chilled and cut into small pieces
  • Finely grated zest and juice of 1 small orange (about 100ml orange juice)
  • For the apples:
  • 6 large Bramley cooking apples (about 1.8kg)
  • 4 eating apples
  • 80g light soft brown sugar
  • Zest and juice of 1 small orange (about 100ml orange juice)
  • 2 tsp cinnamon
  • 2 tsp mixed spice
  • 1 tsp vanilla extract
  • About 200g frozen berries (optional) or 1 cooking apple
  • A little sugar or milk for the pastryTo serve, custard or cream

Method

  1. For the pastry, put the flour into a bowl, add the butter and rub into the flour until you have fine breadcrumbs.
  2. Add the orange zest and juice and mix together until you have a ball. Roll out half the pastry and use to line the inside of a pie dish, overlapping the edge of the dish. We used a 20cm (23.5cm including the lip) pie dish.
  3. Cut a thin strip of pastry to fit around the lip of the dish. Brush the lip with milk and cover with the strip of pastry. Chill in the fridge for 30 minutes.
  4. For the filling, peel and cut the apples into thin pieces and put in a saucepan. Add the other ingredients, apart from the berries, and cook gently over a low heat for about 20 minutes until just soft. Stir in the berries if using.
  5. Preheat the oven to 180°C/fan 160°C/Gas 4 and put a baking tray in it to heat up. Spoon 2/3 of the apple mix into the pie dish. Brush milk on the pastry rim around the outside of the pie dish. Roll out the remaining pastry and use to cover the pie. Cut pastry leaves with the remaining pastry and use to decorate the top. Brush the top with a little milk and sprinkle with sugar.
  6. Sit the pie on the hot baking sheet and bake for 30-35 minutes until golden on top and the pastry is cooked.


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