450 g (1 lb) dried mixed fruits (prunes, pears, peaches, apricots, apple rings), soaked overnight and drained, reserving 90 ml (6 tbsp) liquid
75 g (3 oz) sugar
200 g (7 oz) plain flour
pinch of salt
150 g (5 oz) butter or lard, diced
30 ml (2 tbsp) lemon juice
about 105 ml (7 tbsp) water
beaten egg white, to glaze
caster sugar, to dust
30 ml (2 tbsp) orange-flavoured liqueur
142 ml (5 fl oz) carton double cream
75 g (3 oz) sugar
200 g (7 oz) plain flour
pinch of salt
150 g (5 oz) butter or lard, diced
30 ml (2 tbsp) lemon juice
about 105 ml (7 tbsp) water
beaten egg white, to glaze
caster sugar, to dust
30 ml (2 tbsp) orange-flavoured liqueur
142 ml (5 fl oz) carton double cream
method
1. Layer the fruit in a 1.1 litre (2 pint) pie dish with the sugar and the reserved liquid. Place a pie funnel in the middle.
2. Sift the flour and salt into a bowl and stir in the fat.
3. Mix with the lemon juice and just enough cold water to make a firm dough.
4. On a lightly floured surface, roll to a strip three times as long as it is wide. Fold the bottom third up and the top third down and turn through 90°. Seal the edges. Continue to roll and fold in this way four times altogether. Chill, covered, for 30 minutes.
5. On a lightly floured surface, roll out the pastry and cover the pie. Glaze with egg white and dust with caster sugar. Bake at 220°C (425°F) mark 7 for 25 minutes, then cover with foil and continue to bake at 190°C (375°F) mark 5 for about 20 minutes.
6. Pour the liqueur then the cream through the funnel.
2. Sift the flour and salt into a bowl and stir in the fat.
3. Mix with the lemon juice and just enough cold water to make a firm dough.
4. On a lightly floured surface, roll to a strip three times as long as it is wide. Fold the bottom third up and the top third down and turn through 90°. Seal the edges. Continue to roll and fold in this way four times altogether. Chill, covered, for 30 minutes.
5. On a lightly floured surface, roll out the pastry and cover the pie. Glaze with egg white and dust with caster sugar. Bake at 220°C (425°F) mark 7 for 25 minutes, then cover with foil and continue to bake at 190°C (375°F) mark 5 for about 20 minutes.
6. Pour the liqueur then the cream through the funnel.
serving amount
serves 6
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