Ingredients

  • Sweet pastry
  • 350g strong white flour
  • 110g icing sugar
  • 1/2 egg
  • 50g cold water
  • 6 Granny Smith apples, peeled, cored and thinly sliced
  • 450g Christmas pudding
  • 50g water
  • Juice of 1 lemon
  • 50g melted butter
  • 75g Demerara sugar

A lovely light Christmas Pudding Pie, just perfect after Christmas and makes the most of any left over Christmas pudding, ensuring nothing is wast-ed.

Method

Pastry

  • Place the flour, icing sugar and butter into a mixer and mix until all of the butter has been incorporated
  • Add the egg and water and mix until a smooth dough has formed.
  • Remove from the machine, wrap in cling film and chill in the fridge for an hour.
  • Cut 1/4 of the pastry off the chilled dough and set aside for the pie lid .
  • Grease a 10 inch pie mould and place on an oven proof tray.
  • Roll out the 3/4 of the pastry dough as thin as possible and line the pie mould making sure you have some over lap on the edges.

Filling

  • Add the apples and water to a pan and cook over a medium heat for 5 minutes or until slightly softened.
  • Crumble in the left over Christmas Pudding and stir to combine then add in the lemon juice.
  • Place the mixture into the lined pie mould and set aside.
  • Roll out the remaining 1/4 of the pastry and place on top to form the pie lid, crimp the edges to together to seal the bottom and top pastry together.
  • Brush the lid with the melted butter and sprinkle over the Demerara sugar
  • Bake at 170 for 35 mins and allow to cool before removing from the pie mould
  • Serve warm with a good spoonful of creme fraiche
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