Grape slab pie

The Guardian - Cook - - Baking -

Serves 12

560g plain flour, sifted 2 tsp fine sea salt 340g un­salted but­ter, cold 8 tbsp iced water 4 tbsp milk or cream, for brush­ing 4 tbsp caster sugar, for sprin­kling

For the fill­ing

1.25kg ripe mus­cat or fragolina/is­abella grapes (weight be­fore re­mov­ing stems) 1 vanilla bean, scraped Zest of a lemon 2 tbsp lemon juice 150g light brown sugar 50g caster sugar 5 tbsp corn­flour ½ tsp fine sea salt A pinch of grated nut­meg 2 apples

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