Coun­try fruit pie

Broome Advertiser - - Happenings -

Prepa­ra­tion: 20 min­utes Cook­ing: 45 min­utes Serves: 4 In­gre­di­ents: 1 sheet ready-rolled short­crust pas­try 4 ap­ples, peeled, cored, thinly sliced 2 pears, peeled, cored, thinly sliced 1 pun­net straw­ber­ries, hulled and halved 1 tsp cin­na­mon ¼ tsp nut­meg 1⁄3 cup lemon juice 1⁄3 cup caster su­gar 1 tbsp but­ter, diced To serve: Ic­ing su­gar Fresh ri­cotta or yo­ghurt Method: Place pas­try sheet into a lightly greased 20cm pie plate. Leave ex­cess pas­try in­tact for fold­ing over fill­ing. Toss ap­ple and pear slices in lemon juice. Ar­range slices in pie shell with straw­ber­ries. Sprin­kle with su­gar and spices. Dot fruit with but­ter. Fold the over-hang­ing pas­try over the fruit. Bake in a 190C oven for 40-45 min­utes or un­til fill­ing is bub­bly and crust is golden. Serve dusted with ic­ing su­gar and with fresh ri­cotta cheese or yo­ghurt.

Recipes sup­plied by Fresh Fi­nesse

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