Raisin Pie #2
Ingredients
- 3 tbsp cornflour
- grated rind of orange and lemon
- juice of 1/2 orange and 1/2 lemon
- 1 1/3 cup seedless raisins
- 1/3 cup Demerara raw sugar
- 1/2 pint water
- 1 pinch of salt
- 2 oz walnuts chopped
- 8 oz puff pastry
Instructions
- Blend the cornflour, fruit rinds and juices in a pan. Add the raisins, sugar, water and salt. Mix well.
- Cook over a gentle heat, stirring until the cornflour thickens. Cook for a further 1 - 2 minutes. Add the walnuts and leave to cool.
- Divide the pastry into two pieces, one slightly larger than the other.
- Roll out the larger piece and use to line a 20.5-cm (8-inch) sandwich tin, making sure the pastry reaches the rim. Put in the raisin mixture.
- Fold the pastry edges over. Roll out the remaining pastry for a lid. Dampen the pastry edges and cover with the lid, sealing the edges well.
- Trim and finish. Bake in the oven at 200°C (400"F) mark 6 for about 40 minutes.
- Serve warm with pouring cream.
Calories: 323 kcal
Carbohydrates: 45 g
Protein: 4 g
Fat: 16g
Saturated Fat: 3 g
Sodium: 85 mg
Potassium: 269 mg
Fiber: 3 g
Sugar: 9 g
Vitamin A: 5 IU
Vitamin C: 9 mg
Calcium: 22 mg
Iron: 2 mg