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Mixed Fruit Pie




Source of Recipe


Sainbury's


List of Ingredients




225g mixed dried fruits (apricots, peaches, apples, prunes)
just under 300ml orange juice
15ml spoon lemon juice
25g butter, plus extra for greasing
450g cooking apples
2-3 x 10ml spoons granulated sugar
2 x 5ml spoons orange flower water
2 x 5ml spoons rose water
1 heaped 5ml spoon cinnamon
450g puff pastry
half a beaten egg



Recipe



Gently simmer the dried fruits together with the orange and lemon juices and the butter, until most of the liquid has been absorbed.

Meanwhile, peel and core the apples and cut into eighths. Toss them in the granulated sugar, and mix in with the now plump and cooked dried fruits.

Add the orange flower and rose waters and the cinnamon. Leave to cool a little.

Preheat the oven to 220°C, 425°F, Gas Mark 7.

Take a 20 x 2.5cm pie or flan dish and use a little over half the pastry to line its bottom. Fill with the mixed fruit mixture.

Paint around the outside seam with water, and roll out and cover the pie with the other half of the pastry. Mark the pie edges, and cut air vents in the top of the pastry.

Decorate with cut-out pastry leaves, and glaze very lightly with the half-beaten egg, mixed with a little warm water.

Bake in the preheated oven for 20 minutes, and then reduce the heat to 180°C, 350°F, Gas Mark 4, and bake for a further 20 minutes. Serve warm rather than hot.