150 g (6 oz) shortcrust pastry
4 oz (100 g) currants
3/4 stick (6 Tbsp) 75 g butter
pinch each of ginger and ground cinnamon
6 apples
2 oz (50 g) candied peel (candied fruit)
milk and sugar to glaze
4 oz (100 g) currants
3/4 stick (6 Tbsp) 75 g butter
pinch each of ginger and ground cinnamon
6 apples
2 oz (50 g) candied peel (candied fruit)
milk and sugar to glaze
method
1. This pie is generally made in a deep pie dish with only a covering of pastry.
2. If you want your pie to be a double crust one, make 200 g (8 oz) of pastry.
3. Clean and dry the currants and chop the candied peel.
4. Peel, core and slice the apples, placing them in layers in a buttered pie dish.
5. Sprinkle with the currants and peel.
6. Melt the butter, and add the ginger and ground cinnamon. Pour this mixture over the apples.
7. Cover with shortcrust pastry and glaze.
8. Cook in a moderate oven (180-190°C, (350-360°F) mark 4-5 for 30 minutes.
9. Best served cool with whipped cream.
2. If you want your pie to be a double crust one, make 200 g (8 oz) of pastry.
3. Clean and dry the currants and chop the candied peel.
4. Peel, core and slice the apples, placing them in layers in a buttered pie dish.
5. Sprinkle with the currants and peel.
6. Melt the butter, and add the ginger and ground cinnamon. Pour this mixture over the apples.
7. Cover with shortcrust pastry and glaze.
8. Cook in a moderate oven (180-190°C, (350-360°F) mark 4-5 for 30 minutes.
9. Best served cool with whipped cream.
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