Flop-proof pie

Recipe from: 3/2/1989 12:00:00 AM
Ingredients 17
Servings 8
Time

Ingredients

  • CRUST
  • 110
    g
    butter or margarine
  • 140
    g
    sugar
  • 1
    egg, beaten
  • 5
    ml
    vanilla essence
  • 10
    ml
    baking powder
  • 240
    g
    cake flour
  • FILLING
  • 180
    g
    fruit mincemeat
  • 100
    g
    chopped nuts
  • 75
    g
    seedless raisins
  • 2
    eggs, beaten
  • 2
    ml
    ground ginger
  • 5
    ml
    vanilla essence
  • 60
    g
    yellow sugar
  • 125
    ml
    golden syrup
  • 50
    g
    butter
 

Method

 
Preheat the oven to 180 ºC (350 ºF). Grease a 24 cm diameter pie dish with margarine. Beat the butter and sugar until light and creamy. Add the eggs and vanilla essence and mix well. Sift the dry ingredients together and add the butter mixture. Mix. Press half the dough into the prepared pie dish and chill. Place the mincemeat, nuts, raisins, eggs and seasonings in a mixing bowl and mix. Place the yellow sugar, golden syrup and butter in a saucepan and heat until all the sugar has dissolved. Add to the other ingredients in the mixing bowl and mix well. Spoon into the prepared pie crust and grate the remaining dough on top. Bake for 25 to 30 minutes or until the crust is golden brown. Serve lukewarm with cream or ice cream.
 

Read more on: bake  |  fruit
 

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