Green Grape and Apple Pie

A delicious and unusual dessert, Green Grape and Apple Pie is flavoured with cinnamon and nutmeg. Serve it with a bozol of plain whipped cream or with vanilla ice-cream.

10 oz. flour

½ teaspoon salt

4 oz. vegetable fat or lard

2 oz. plus

1 teaspoon butter

6 tablespoons iced water

1 egg, lightly beaten

Flavoured with cinnamon and nutmeg, Green Grape and Apple Pie makes a delicious dessert.

4 oz. sugar

½ teaspoon salt

½ teaspoon ground cinnamon

½ teaspoon grated nutmeg

2 large cooking apples, peeled, cored and thinly sliced

12 oz. seedless green grapes

1 tablespoon cornflour dissolved in 2 tablespoons water 1 oz. butter, cut into small pieces

First make the pastry. Sift the flour and salt into a large mixing bowl. Add the vegetable fat or lard and 2 ounces of the butter. Using a table knife, cut the fat or lard and butter into small pieces. With your fingertips, rub the fats into the flour until the mixture resembles fine breadcrumbs.

Add 4 tablespoons of the water and mix it in with the knife. Knead the dough with your hands until it is smooth, adding the remaining water if the dough is too dry. Form the dough into a ball and wrap it in greaseproof or waxed paper. Place it in the refrigerator to chill for 30 minutes.

Grease a deep 9-inch pie dish with the teaspoon of butter. Set aside.

Remove the dough from the refriger-ator and divide it into two unequal por- tions. Return the smaller portion to the refrigerator. On a lightly floured surface, roll out the larger portion into a circle large enough to line the pie dish. Lift the dough on the rolling pin and lay it over the pie dish. With your fingers, gently ease the dough into the dish. Using a sharp knife, trim the dough so that it is even with the outer rim of the pie dish. Set aside.

Preheat the oven to hot 425 °F (Gas Mark 7, 220°C).

To make the filling, in a medium-sized mixing bowl, mix together the sugar, salt, cinnamon and nutmeg. Add the apples and grapes and the cornflour mixture and mix thoroughly. Turn the mixture into the pie dish, piling it higher in the centre.

Dot the top of the filling with the butter.

Remove the remaining portion of dough from the refrigerator. On a lightly floured surface, roll out the dough into a circle about

½ inch thick and

12 inches in diameter.

Lift the dough on the rolling pin and place it over the filling. With a sharp knife, trim the top crust to within |-inch of the dish. Tuck the overhanging dough under the edge of the bottom crust all around the rim and press down with your thumb and forefinger to seal the two crusts and to make a crimped design. /

Brush the dough with the beaten egg. With the knife, cut two small gashes in the centre of the top crust to allow steam to escape.

Place the dish in the oven and bake the pie for 10 minutes. Reduce the oven temperature to moderate 350 °F (Gas Mark 4, 180°C) and continue baking for 45 minutes, or until the fruit is tender and the crust brown.

Remove the pie from the oven and serve hot.

Green Mealie Fritters

Green meahe is another name for young sweetcorn, and these delicious corn fritters are very easy and inexpensive to make.

Serve them for breakfast, or as a vegetable accompaniment to grilled or roast meat or fish, or with sausages for lunch.

4-6

8 oz. flour

1 teaspoon salt

1 teaspoon black pepper

½ teaspoon cayenne pepper

½ teaspoon grated nutmeg

2 eggs

8 fl. oz. milk

16 oz. canned sweetcorn kernels, drained

4 to

6 tablespoons vegetable oil

Sift the flour, salt, pepper, cayenne and nutmeg into a medium-sized mixing bowl. Make a well in the centre of the flour mixture and add the eggs and 2 tablespoons of the milk. With a wooden spoon, stir the egg and milk to combine them, gradually drawing the flour into the liquid. Continue stirring until all the flour has been incorporated and the mixture is smooth. If the mixture is lumpy, strain it and return it to the bowl.

Gradually stir in half of the remaining milk. Using a wire whisk or rotary beater, beat the mixture for 10 minutes, gradually adding the remaining milk. Beat until the mixture is thick and frothy. Cover the bowl and set the batter aside in a cool place for 30 minutes.

Stir in the drained sweetcorn.

In a large frying-pan, heat 4 table-spoons of the vegetable oil over moderate heat. When the oil is hot, drop 4 tablespoons of the sweetcorn mixture, well spaced, into the pan. Fry the corn fritters for 3 minutes on each side, or until they are golden brown.

Remove the fritters from the pan and place them on a heated serving dish. Keep them hot while you fry the remaining fritters in the same way, adding more oil to the pan if necessary. Serve hot.

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