Читать книгу The Vicar’s Wife’s Cook Book - Elisa Beynon - Страница 55

Easy peasy, this. Always a lover of the shortcut, I used bought puff pastry and it tasted just fine, indeed, far better than any I could have attempted, I’m sure. Feel free to be flexible with the fruit; just use whatever is around.

5 apples, peeled, quartered and cored

2 large pears, peeled, quartered and cored

5 plums, halved and the stones removed

4 tablespoons brown sugar

1 tablespoon granulated sugar

60g butter

150g golden syrup

375g bought puff pastry, chilled (mine was ready-rolled)

1 egg, beaten

custard or cream (single or double), to serve

Take the apples and slice each quarter into 3 and cut the pears into similar-sized chunks. Put the apples and pears in a pan with 2 tablespoons of water and cook for 10 minutes or until soft. Meanwhile, cut each of the plum halves into 4 and put them in a shallow, 2-litre baking dish with a rim. Add the apples and pears when they are done, including any remaining water.

Put both types of sugar, the butter and golden syrup in a pan and heat it until bubbling. Pour this foaming lava over the fruit and then brush the rim of the dish with water/beaten egg. If you haven’t bought ready-rolled pastry, roll it out on a lightly floured surface. Lay the pastry over the top of the dish, press it onto the rim well and trim away any excess pastry, if necessary. Pinch round the edges of the pie to give it an attractive finish, prick the pastry with a fork and brush with more of the egg. The pie will take around 45 minutes to cook in an oven set at 200°C/Gas Mark 6. Serve with custard or cream.