- Sweet pastry
- 350g strong white flour
- 110g icing sugar
- 1/2 egg
- 50g cold water
- 130g of unsalted butter
- 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.
- 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.
- 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