Apple, Plum & Sloe Gin Pie

chef hat
Easy
tray
6 Servings
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50 minutes bake time

This apple & plum pie comes with a devilish twist with a helping of sloe gin to give it a kick. Great as an after dinner dessert to a special occasion.


Ingredients

  • Small check mark in a circle icon 4-5 Bramley apples, peeled, cored and diced
  • Small check mark in a circle icon 8 plums, stoned and diced
  • Small check mark in a circle icon 125g caster sugar
  • Small check mark in a circle icon 2 tbsp cornflour, plus extra for dusting
  • Small check mark in a circle icon 100ml sloe gin
  • Small check mark in a circle icon ¼ tsp ground cinnamon
  • Small check mark in a circle icon 1 x 375g pack Jus-Rol Sweet Shortcrust Pastry
  • Small check mark in a circle icon 1 egg white, beaten with a fork until frothy
  • Small check mark in a circle icon 1 tbsp granulated sugar
Equipment required
  • frying pan or wok
  • Pie Dish
  • Rolling Pin

Method

  1. Put the apples, plums, caster sugar, flour and cinnamon in a wide pan. Soften the fruit for about 5 minutes, until they start to turn saucy but not completely soft. Take off the heat, stir in the sloe gin and leave to cool.
  2. When the fruit is cool, preheat the oven to 190°C (170°C fan oven) Gas Mark 5. Spoon the fruit filling into a deep, roughly 20cm pie dish. Brush the edges with a little egg white.
  3. On a lightly floured surface roll the pastry out to a round, ½cm thick. Lift onto the pie, press down to stick at the edges and trim the excess. Use the excess to make decorations, if you like, and stick on with more egg white.
  4. Use a pastry brush to lift off the egg white froth and brush the pie with this bubbly mixture. Sprinkle over the granulated sugar and bake for 40-45 minutes until the pastry is dark golden and crisp. It’s best served with custard.