Friday, 17 September 2010

Plum and Apple Pie with Raspberry Ripple Ice-cream

Picked some plums and apples today to make chutney, don't know what happened but ended up with plum and apple pie, it just wasn't a chutney kind of day.  Maybe tomorrow.........

For the pie

Shortcrust Pastry

200g plain flour
50g unsalted butter
50g cooking fat
A little cold water to mix
1 tbsp caster sugar to sprinkle over the cooked pie
Lightly beaten egg

Rub the fats into the flour until the mixture resembles bread crumbs.  Add the water 1 tbsp at a time until the dough comes together but is not wet.  Rest the dough in the fridge for 30 minutes.

For the filling

200g cooking apple, cut into chunks
200g Victoria plums, stoned and quartered
100g granulated sugar
1/2 tsp cinnamon

Pre-heat the oven to 190C / 375F / gas 5

Place the apples, plums and sugar in a saucepan over a low heat and cook until the apples are tender but not breaking up, add the cinnamon and stir to combine.  Leave the fruit to cool.

Put the fruit in a large pie dish and roll the pastry out on a floured surface.  Place the pastry over the fruit, trim and seal the edges.  make a couple of small holes in the middle of the pie and brush all over with beaten egg.
Bake in the oven for 20-25 minutes until golden brown.  Remove from the oven and sprinkle with sugar.

Serve with custard or ice-cream.

I made the Raspberry Ripple ice-cream last month when the raspberries were plentiful but I didn't follow a recipe just made it up as I went.  If it helps, it was delicious.

1 comment:

  1. I could eat this right now for breakfast.......


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