Читать книгу The Taste of Britain - Hugh Fearnley-Whittingstall - Страница 123

DOUBLE-CRUST PIES MADE WITH SHORT-CRUST PASTRY AND A FRUIT FILLING ARE DISTINCTIVELY BRITISH. DIMENSIONS, FLAVOUR AND APPEARANCE WILL DEPEND ENTIRELY ON THE MAKER: WHETHER LARGE OR INDIVIDUAL PIES, COOKED ON A PLATE OR IN A DEEP DISH, IN FOIL CASINGS, AND SO ON. A WIDE RANGE OF FRUITS MAY BE USED AS FILLING: THE COMMONEST ARE APPLE, ALONE OR COMBINED WITH SPICES, DRIED FRUIT OR BLACKBERRIES; OTHERS, ESPECIALLY RHUBARB, GOOSEBERRIES, PLUMS AND CHERRIES, ARE USED. IN THE NORTH, THIS IS SOMETIMES MADE IN A THINNER VERSION CALLED A ‘PLATE PIE’, OR IT MAY BE MADE RELATIVELY DEEP AND A THIRD LAYER OF PASTRY ADDED BETWEEN 2 FRUIT LAYERS IN THE FILLING.