1 1/2 lb (700 g) cooking fruit, eg. apples, plums or rhubarb
1/2 cup (8 Tbls) 100 g granulated sugar
1 tbsp (15 ml) water
250 g (9 oz) shortcrust pastry
caster sugar (superfine granulated)
1/2 cup (8 Tbls) 100 g granulated sugar
1 tbsp (15 ml) water
250 g (9 oz) shortcrust pastry
caster sugar (superfine granulated)
method
1. Prepare the fruit as for stewing and layer it with the sugar into a pie dish, about 1.1 litre (2-pt) capacity. Add the water.
2. Roll out the pastry 0.5 cm (1/4 in) thick to the shape and size of the pie dish.
3. Cut off a strip of the pastry wide enough to cover the rim, wet this and press the strip on.
4. Again roll the pastry out to the size of the dish. Moisten the strip of pastry and cover with the lid, pressing the edges well together. Trim, flake and scallop the edges.
5. Make a hole in the centre of the pastry. bake in the oven at 200°C (400F) mark 6 for 30-40 minutes until the pastry is lightly browned, and the fruit is cooked.
6. Sprinkle with caster sugar.
2. Roll out the pastry 0.5 cm (1/4 in) thick to the shape and size of the pie dish.
3. Cut off a strip of the pastry wide enough to cover the rim, wet this and press the strip on.
4. Again roll the pastry out to the size of the dish. Moisten the strip of pastry and cover with the lid, pressing the edges well together. Trim, flake and scallop the edges.
5. Make a hole in the centre of the pastry. bake in the oven at 200°C (400F) mark 6 for 30-40 minutes until the pastry is lightly browned, and the fruit is cooked.
6. Sprinkle with caster sugar.
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