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Cooking with Tallyrand



I have not personally tried this recipe as yet.

But I am assured by my good friend and colleague; Chef Mark, who supplied the recipe to me, that it works

crab apples 1 kg
water 100 ml
sugar - demerara 750 gm
cinnamon stick 1 pc
sweet pastry 500 gm
  1. pre-heat an oven to 180C
  2. peel and core the crabapples, cut into quarters
  3. place into a large saucepans along with the water, sugar and cinnamon stick over a low heat
  4. cook gently until the crabapples are softened, cooked and almost pulp like 
  5. taste and add more sugar (or your favourite honey) if required 
  6. remove the cinnmon stick and pour into a clean bowl, allow to cool
  7. roll out the pastry and line a pie tin
  8. add the crab apple pulp, and brush the edges of the pastry with a beaten egg
  9. cover with another layer and pastry and crimp the pastry together 
  10. brush the pastry with the beaten egg
  11. bake for approx 35 minutes until the pastry is cooked and golden brown
  12. remove, sprinkle with castor sugar and allow to cool

chef notes

serve with lashings of Devonshire clotted cream

for a recipe for home made sweet, short crust pastry follow this link 

See also

recipe - crabapple jelly with chilli
recipe - crabapple 'schnapps'
recipe - crabapple pastry
recipe - crabapple chutney with plums
recipe - sweet pastry

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