Horrify, Terrify and Petrify Pie
Sharing Dish | with Cinnamon Spiced Apples and Plums
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 pack(s)
Puff Pastry Sheet
(Contains Cereals containing gluten)
75 grams
Caster Sugar
3 unit(s)
Apple
3 unit(s)
Plum
2 sachet(s)
Ground Cinnamon
75 grams
Creme Fraiche
(Contains Milk)
15 grams
Toasted Flaked Almonds
(Contains Nuts May contain Sesame, Nuts, Peanut)
Not included in your delivery
1 tbsp
Milk
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7 and remove your pastry from your fridge.
b) Unroll your pasty and cut it in half. Scrunch each half into a ball and then roll out each ball using a rolling pin to make a circle, about 2-4mm thick. TIP: To stop it sticking to your rolling pin, either dust with some flour or roll it out between some cling film or baking paper.
c) Cover one of the circles with cling film to stop it from drying out while you work with the other piece.
a) Line an 8" round tin with baking paper.
b) Carefully lift one of the dough circles into the lined tin and gently press down into the bottom edges of the tin. TIP: Lift the top edges of the pastry as you press it into the tin to ensure it doesn't break.
c) Carefully trim away any excess pastry. TIP: If any cracks have appeared in your pastry case in this step, use excess dough to fill the cracks by pressing them into the pastry.
d) Using a fork, prick holes in the bottom of your pastry. TIP: We recommend pricking it 20-30 times.
a) Scrunch up a large piece of baking paper, then un-scrunch and place into the centre of your pastry case.
b) Fill the baking paper topped pastry case with ceramic baking beans, ensuring the baking beans cover the whole base of your case. TIP: If you don't have ceramic baking beans, you can use uncooked rice or lentils.
c) Pop your pastry case onto the middle shelf of your oven. Bake for 15-20 mins, then gently remove the ceramic baking beans and the baking paper. TIP: This method is called 'blind baking'. The ceramic baking beans will be hot!
d) Return the pastry case to the oven until the bottom is lightly golden, 8-12 mins.
a) While the pastry cooks, reserve 1 tbsp of caster sugar in a small bowl and set aside for later.
b) Quarter, core and finely chop the apples (no need to peel). Halve the plums, remove the stone and chop the flesh into 1cm pieces.
c) Heat a medium saucepan on medium heat. When hot, add the plums, apples, remaining caster sugar and cinnamon to the pan.
d) Cook, stirring regularly, until the apple and plums begin to soften and the liquid has evaporated, 10-12 mins.
a) Meanwhile, using a small knife, cut a spooky face into the reserved pastry circle. Make sure the mouth is nice and wide so its teeth fit in later!
b) Once the pastry is finished baking, add the spiced apple and plum mixture to the tin and top with the pastry face.
c) Carefully trim away any excess pastry, then brush with milk (see pantry for amount) and sprinkle over the reserved sugar.
a) Pop the pie onto the middle shelf of your oven and bake until the fruit is bubbling and the pastry is crisp and golden, 12- 15 mins. Turn the tin around halfway through to give a nice, even colour. TIP: Put the tin onto a baking tray to catch any drips.
b) Once cooked, allow to cool for at least 15 mins, then add some flaked almonds around the inside of the mouth to make the teeth.
c) Carefully remove your pie from the tin. Serve with a dollop of creme fraiche on the side to finish.
Enjoy!
