Yield: 6 servings
|225 grams||Mixed dried fruits; (apricots, peaches,|
|; apples, prunes)|
|Just under 300ml; ( 1/2 pint) orange|
|1 tablespoon||Lemon juice|
|25 grams||Butter; plus extra for|
|; greasing (1oz)|
|450 grams||Cooking apples; (1lb)|
|2||Dessertspoons granulated sugar; (2 to 3)|
|2 teaspoons||Orange flower water|
|2 teaspoons||Rose water|
|1||Heaped teaspoon cinnamon|
|450 grams||Puff pastry; (1lb)|
|Half a beaten egg|
Gently simmer the dried fruits together with the orange and lemon juices and the butter, until most of the liquid has been absorbed.
Meanwhile, peel and core the apples and cut them into eighths. Toss them in the granulated sugar, and mix in with the now plump and cooked dried fruits.
Add the orange flower and rose waters and the cinnamon. Leave to cool a little.
Preheat the oven to Gas Mark 7/425øC/220 øC.
Take an 8-inch x 1-inch (20 x 2.5cm) pie or flan dish and use a little over half the pastry to line its bottom. Fill with the mixed fruit mixture.
Paint around the outside seam with water, and roll out and cover the pie with the other half of the pastry. Mark the pie edges, and cut air vents in the top of the pastry.
Decorate with cut-out pastry leaves, and glaze very lightly with the half-beaten egg, mixed with a little warm water.
Bake in the preheated oven for 20 minutes, and then at Gas Mark 4/350 øF/180 øC for a further 20 minutes. Serve warm rather than hot.
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Converted by MM_Buster v2.0l.