225 g (8 oz) self-raising flour
pinch of salt
150 g (5 oz) butter or margarine, cut into small pieces
45-60 ml (3 - 4 tbsp) water
5 ml (1 tsp) ground cinnamon
15 ml (1 tbsp) cornflour
450 g (1 lb) red plums, halved and stoned
450 g (1 lb) cooking apples, peeled, cored and sliced
100 g (4 oz) soft brown sugar
milk and demerara sugar, for glazing
pinch of salt
150 g (5 oz) butter or margarine, cut into small pieces
45-60 ml (3 - 4 tbsp) water
5 ml (1 tsp) ground cinnamon
15 ml (1 tbsp) cornflour
450 g (1 lb) red plums, halved and stoned
450 g (1 lb) cooking apples, peeled, cored and sliced
100 g (4 oz) soft brown sugar
milk and demerara sugar, for glazing
method
1. Sift the flour and salt into a bowl. Rub in the fat until the mixture resembles fine breadcrumbs. Add enough cold water to bind to a firm dough.
2. On a lightly floured surface, roll out half the pastry and use to line a 22 cm (8 1/2 inch) diameter deep pie plate.
3. Mix the cinnamon and cornflour and toss the plums and apples in the mixture. Turn into the pastry-lined dish. Sprinkle over the soft brown sugar.
4. Roll out the remaining pastry and use to cover the dish, sealing the edges. Glaze with milk and sprinkle lightly with demerara sugar.
5. Place on a baking sheet and bake at 200°C (400°F) mark 6 for 30 minutes, then lower to 180°C (350°F) mark 4 for a further 25-30 minutes.
2. On a lightly floured surface, roll out half the pastry and use to line a 22 cm (8 1/2 inch) diameter deep pie plate.
3. Mix the cinnamon and cornflour and toss the plums and apples in the mixture. Turn into the pastry-lined dish. Sprinkle over the soft brown sugar.
4. Roll out the remaining pastry and use to cover the dish, sealing the edges. Glaze with milk and sprinkle lightly with demerara sugar.
5. Place on a baking sheet and bake at 200°C (400°F) mark 6 for 30 minutes, then lower to 180°C (350°F) mark 4 for a further 25-30 minutes.
serving amount
serves 6
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
