225 g Mixed dried fruits;
-(apricots, peaches,
; apples, prunes)
; (8oz)
Just under 300ml; ( 1/2
-pint) orange
; juice
1 tb Lemon juice
25 g Butter; plus extra for
; greasing (1oz)
450 g Cooking apples; (1lb)
2 Dessertspoons granulated
-sugar; (2 to 3)
2 ts Orange flower water
2 ts Rose water
1 Heaped teaspoon cinnamon
450 g 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 7/425 ?C/220 ?C.
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
?F/180 ?C for a further 20 minutes. Serve warm rather than hot.
Yields
6 servings