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DescriptionEdit

IngredientsEdit

DirectionsEdit

  1. Boil the dried fruit and pineapple in water until tender.
  2. Add the Sugar and flour or cornstarch, blended with a little water, and cook over a low heat, stirring continuously until boiling.
  3. Remove from heat. Stir in the nuts, lemon juice and rind. Leave to cool.
  4. Line a 9 inch pie plate or pan with the pastry, reserving some for the crust. Spread with the cooled filling.
  5. Cover top with pastry and make two slits. Bake in a moderate oven for 30 – 40 minutes.
  6. Remove from the oven and dredge with fine Sugar.
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