Apple, plum and cinnamon skillet pie recipe
A tasty, sweet take on the staple apple pie.
Recipe by Nicola Millbank, aka Milly Cookbook. Milly’s debut book Milly’s Real Food will be published by Harper Collins in hardback on 4th May 2017. For more information and additional recipes see millycookbook.com
Ingredients
- 1 tbsp unsalted butter
- 5 large cooking apples, cored and cut into slices
- 5 plums, stoned and cut into slices
- 200 g honey
- 300 ml water
- 1 tsp cinnamon powder
- 1 vanilla pod, split in half
- 1 sheet of ready rolled shortcrust pastry
- 1 egg yolk
- 1 tbsp unsalted butter
- 5 large cooking apples, cored and cut into slices
- 5 plums, stoned and cut into slices
- 7.1 oz honey
- 10.6 fl oz water
- 1 tsp cinnamon powder
- 1 vanilla pod, split in half
- 1 sheet of ready rolled shortcrust pastry
- 1 egg yolk
- 1 tbsp unsalted butter
- 5 large cooking apples, cored and cut into slices
- 5 plums, stoned and cut into slices
- 7.1 oz honey
- 1.3 cups water
- 1 tsp cinnamon powder
- 1 vanilla pod, split in half
- 1 sheet of ready rolled shortcrust pastry
- 1 egg yolk
Details
- Cuisine: British
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 35 mins
- Serves: 10
Step-by-step
- Preheat the oven to 180°C/Gas mark 4.
- In an ovenproof frying pan, fry the apples and plums in the butter over a medium heat. Add in the honey, water, cinnamon and vanilla and turn down to a simmer. Cook for 7-10 minutes or until thick and sticky. Allow to cool fully.
- Cut strips of pastry and arrange over the pan in a lattice style, alternating under and over to create a woven effect. Decorate with leaf shaped pastry around the edge.
- Brush with egg yolk and bake in the oven for 20-25 minutes or until golden brown.
- Allow to sit for a few minutes before serving.
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Tom Kerridge's scrumpy and apple pulled pork pie recipe
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