SWEET AP­PLE & RASP­BERRY PIES

Takes 1hr 20min makes 6

Style at Home (UK) - - Cook It -

FOR The Pas­try 300g plain flour

4tbsp caster sugar 1 egg yolk 90g white vegetable fat 1 beaten egg, to glaze 2tbsp de­mer­ara sugar FOR The FILL­ING 2 cook­ing ap­ples, diced 2 dessert ap­ples, diced 150g rasp­ber­ries 1tbsp corn­flour 2tbsp caster sugar 1tsp cin­na­mon

1 Pre­heat oven to 200°C/fan 180°C/gas 6. Mix flour, sugar, egg yolk and 1⁄2tsp salt. Boil vegetable fat in a pan with 150ml water, beat into mix. Leave for 30min. 2 Set aside 1⁄3 pas­try and roll the rest into 6 cir­cles. Use to line a muf­fin tin greased with vegetable fat. 3 Com­bine fill­ing in­gre­di­ents, spoon into the tin. Roll out the rest of the pas­try and cut lids. Place on the pies and trim. 4 Pierce the tops then brush with egg and sprin­kle with de­mer­ara sugar. Cook for 20min then re­duce oven to 180°C/fan 160°C/gas 4 and bake for 20min more.

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