Apple and Sultana Pie
Warming Sultana and Apple Pie
Recipe by Nick, Pastry Chef at the Grand Hotel
For the pastry
370g plain flour
125g caster sugar
In a large mixing bowl, rub together the flour, butter and caster sugar until it forms bread crumbs. Add the egg and mix until a dough. Put to one side.
For the filling
4 Bramley cooking apples
200g caster sugar
Peel and dice the Bramley apples, add the sugar and sultanas. Let the mixture settle.
Roll out the pastry, line the pie dish and put the apple mixture on top.
Place the remaining rolled pastry over the top of the mixture and cut a small slit in the top to let the steam escape. Using your fingers squeeze the pastry around the edges together to seal. Bake in the oven at 160 degrees for 45- 60 mins or until golden brown.
- Top tip – if you like, add a pinch of cinnamon or mixed spice to taste
Too lazy to cook, why not head to the Compass Lounge for a cake and coffee, or full afternoon tea.
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