This an old family favourite, I believe this recipe was handed down from my grandmother in Scotland. It is a twist on Christmas pies, but the layout is what gives it its name.
difficulty: 3
Cooking Time: +/- 25 mim.
Prep: 20 min, easier if pastry made on food processor.
Oven: 200 c
Requires 2 batches of sweet short pastry.
1 Bottle Fruit mince.
1 Cooking apple, grated.
1 Tbsp. Brandy.
1 Tbsp. Brown sugar.
2 Tsp. Cinnamon.
Roll out first batch pastry to fit 23cm x 33cm baking tray to about 5mm thickness. Place pastry on greased baking sheet, make sure is there is enough to cover edges of baking sheet. Mix fruit mix, grated apple, brandy, brown sugar and cinnamon together. Spread over pastry base evenly. Cover with second pastry sheet and seal edges.
Mark pastry in three even sections lengthwise and then 3 cm sections width wise to create the cemetery feel!
Bake in hot oven (200 c) until brown, +/- 20 minutes depending on oven. Serve warm with Cream or Vanilla Custard.
Enjoy.
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