This is so delicious…Stunning for winter.
I was SO greedy that I ate a slice for breakfast the next day:)
Great warm cold, anyhow:)
Plus you can use it as a template for many other gorgeous treats…
Such as Raspberry cream pie with caramel which is in the works now….
We are using the my favourite Pasta Frolla .
Use the whole recipe for this pie…
What will you need?
3-4 apples, peeled, sliced and cored.
1 cup of muscovado sugar.
1 bag of mixed berry fruit frozen (400g)
A little milk for glazing.
A little oil for brushing the dish.
A little flour for rolling out the pasta frolla and dusting the baking dish:)
Lightly dust bench with flour.
Pre heat the oven to 190 Celsius.
Cut the pasta frolla into 2 pieces, one slightly larger than the other and gently roll out the larger piece.
Brush the baking dish with oil and then lightly dust and shake with flour.
Collect the pastry on the rolling-pin, taking care not to break it.
You also want to handle this as little as possible, else it will be tough.
Line the dish and press gently into the dish and allow about 2 cm of overlap on the sides.
Roll out the 2nd piece of pastry and place to the side.
Line the pie dish with the sliced apples and then dust with cinnamon and spice and then 1/2 cup of muscovado.
You can leave out the sugar BUT my greedyboys like sweet fruit….
You could use pre sweetened fruit too or pre cooked as well:)
Add in the fruit on top of the apples and sugar.
Place the last bit of the sugar on the berry fruits.
Gently place the pastry top on the fruit, completely covering it.
Join the ends, I usually roll them over slightly and then slightly prick all over the top of the pie.
Brush gently with milk and then pop into the oven.
Bake for 45-55 minutes, until goldy and gorgeous!!
Remove from the oven and allow to cool slightly …
Eat whilst warm…or cold…..
Gorgeous with some ice cream, cream, clotted cream,. yoghurt, creme fraiche, oh the list is endless…
It is best when cold alone….or with my lovely tar coffee:)
ENJOY, ENJOY, ENJOY!!!