Recipe Details
| Title | Old fashioned fruit pie |
|
| Author | Teresa Dupay | |
| Portions | 6 | |
| Created | 16th February 2015 09:35 am |
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Weight (Per Portion)
One portion of this dish weighs approximately 80.00 Grams
Recipe Ingredients
| Ingredient | Quantity | Allergen Warnings |
|---|---|---|
| Apples, eating, Red dessert, raw | 50 Gram | |
| Pears, Conference | 50 Gram | |
| Blackcurrants, raw | 175 Gram | |
| Cornflour | 25 Millilitre | |
| Sugar, brown | 15 Gram | |
| Milk, semi-skimmed | 1 Teaspoon |  |
| Flour, wheat, white, self-raising | 50 Gram |  |
| Flour, wheat, white, plain | 50 Gram | |
| Butter, unsalted | 50 Gram | |
| Water, tap, drinking | 25 Millilitre |
Special Dietary Requirements Suitability
 |
Allergen Warnings
|
Nutritional Information (Per Portion)
| Nutrition | %GDA | Range |
|---|---|---|
| Energy Kcal | 150 |  |
| Protein | 3.91% | |
| Other Carbohydrate | 8.50% | |
| Sugar | 7.57% | |
| Fat Saturated | 21.63% | |
| Fat Unsaturated | 4.34% | |
| Fiber | 7.71% | |
| Sodium | 1.51% | |
| Salt | 1.65% | |
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Recipe Method
1. Make the pastry. Place the flours in a bowl. Add the butter and rub in until the mixture resembles fine breadcrumbs. Stir in 25ml chilled water and mix lightly to a soft dough. Chill for 30 minutes. 2. Turn out on to a lightly floured work surface and knead lightly. Divide the dough into two parts, one slightly larger than the other. Roll out the larger one and line a 19cm loose-bottomed flan tin. 3. Peel, core and slice the apple and pear. Mix with the blackcurrants, cornflour and sugar and place in the pastry case. 4. Roll out the reserved dough into a circle just large enough to cover the filling. Place over the fruit, seal the edges and trim away the excess dough. Cut 2 or 3 small slits in the centre of the pastry lid. Use the extra dough to make decorations. Brush with a little milk. 5.