Apple Raisin & Cranberry Pie


500g Bramley apples – peel core and dice
25g butter
70g caster sugar
1tbs calvados
30g dried cranberries
30g raisins
½ tsp cinnamon
1tbs flour


110g butter
175g plain flour
1 egg
1tbs of cold water
egg wash


Make the pastry, rub the butter into the pastry until a fine crumb, stir through the sugar. Mix the egg yolk and water and add enough to the flour mix to bring it together into a dough, make sure it is not sticky, chill between 2 sheets of greaseproof paper.

Make the apple filling, in a small sauté pan, melt the butter and sugar, when starting to caramelise add the apples and calvados, sauté until caramelised. Add the cinnamon, raisins and cranberries, continue to heat through for another minute.

Place into the pie dish to cool slightly

Roll out pastry, egg wash the sides of the dish, place pastry on top of the cooled pie, press down onto sides of dish and crimp around the edges, trim any excess pastry.

Bake in the oven at 190 degrees for 20 minutes, until golden and hot in the centre. Serve with cream or custard

Recipe and image courtesy of Rosemary Shrager.
With thanks to Rosemary Shrager and the Rosemary Shrager Cookery School
The Corn Exchange, The Pantiles, Royal Tunbridge Wells TN2 5TE
Phone: 01892 528700