Farmhouse Pie Recipe
Farmhouse Pie Recipe with Shortcrust Pastry, Strawnberry or Raspberry Jam, Apples, Custard Powder, Sugar and Milk
INGREDIENTS
6 oz (175g) Shortcrust Pastry (for recipe click here)
1 to 2 tablespoons Strawberry or Raspberry Jam
1 lb (450g) Apples, stewed
2 level tablespoons Custard Powder
1 tablespoons Sugar
3/4 pint (475ml) Milk
METHOD
Heat the oven Mark 6 or 425F or 220C. Have ready a deep pie plate, 7 inches (180mm) in diameter. Use the pastry to line the pie plate, prick well and bake blind. Spread the bottom of the pastry case with jam and cover with a layer of stewed apple. Mix the custard powder and sugar smoothly with a little of the milk. Heat the rest of the milk and add to the mixed custard powder, stirring as you do so. Return to the saucepan and bring to the boil stirring all the time. Pour carefully over the apples. Serve cold.
Based on the Farmhouse Pie Recipe in:
The Book of Sweets & Puddings
by Myrtle Lindlaw (Spectator Publications 1967).