nch (23-cm) pie plates with the pastry. Cover with the cooled
Simmer the fruit, water and sugar for 10 minutes.
Remove the fruit and thicken the sauce with arrowroot.
Return the fruit to the sauce and allow to cool.
Line a pie tin with shortcrust pastry.
Fill with the fruit mixture and top with a pastry lid.
Bake at 190 C for 45 minutes.
Line a 25 cm pie dish with shortcrust pastry rolled out about 5mm
br>Meanwhile, to make the shortcrust pastry dough, process flour and butter
1/2 sheets of pastry.
Skin sausages and cut
2cm circles from shortcrust pastry. Line 8 greased pie tins with pastry, lightly prick
diameter round tin with the shortcrust pastry and reserve the trimmings for
ine a lightly greased pie plate with the shortcrust pastry.
Spoon in
br>Roll out the shortcrust pastry and line small pie tins, filled with
argarine and flour as for pie. Mix together beaten egg yolks
br>Lay 1 sheet of pastry in pie dish, prick with a
nd sides of pie plate.
Fill with fruit filling.
For
inutes.
Meanwhile, prepare Pastry for Deep-Dish Pie. On a lightly
Prepare pastry for a two crust pie or use store bought rollout pie pastry.
TO MAKE THE PASTRY:
Blend flour and salt
Preheat oven to 400\u00b0.
Spoon filling into pastry shell.
In a bowl, combine flour and brown sugar.
Cut in butter until mixture is crumbly. Stir in nuts. Crumble over pie filling.
Bake 40 to 45 minutes or until top is golden and filling is bubbly. Remove to wire rack to cool. Makes 8 servings.
Place pastry shell in glass pie dish; fill shell with pie filling.
Put in microwave.
Cook for 7 to 10 minutes.
Preheat oven to 400\u00b0.
Spoon pie filling into pastry shell. In bowl, combine flour and brown sugar.
Cut in butter until mixture is crumbly.
Stir in nuts.
Crumble over pie filling. Bake 40 to 45 minutes or until top is golden and filling is bubbly.
Remove to wire rack to cool.
Makes 8 servings.
Preheat oven to 400\u00b0.
Spoon pie filling into pastry shell. In bowl, combine flour and brown sugar.
Cut in butter until mixture is crumbly; stir in nuts.
Crumble over pie filling.
Bake 40 to 45 minutes or until top is golden and filling is bubbly. Remove to wire rack to cool.
Makes 8 servings.
lended.
If using dried fruit, fold it into the cream