A sweet, delicious dessert, Wrighton Pie is easy to prepare and is an ideal quick family dessert. Serve hot or cold with freshly whipped cream or Crime a la Vanille.
1 medium-sized fresh pineapple, peeled, cored and chopped
2 tablespoons dark rum
10 oz. Shortcrust Pastry II
1 lb. mincemeat grated rind and juice of
1 egg yolk mixed with
2 tablespoons milk
2 tablespoons castor sugar
Place the pineapple in a small, shallow dish and pour over the rum. Set aside for 30 minutes.
Preheat the oven to fairly hot 400 CF (Gas Mark 6, 200°C).
On a lightly floured board, roll out half the dough into a circle large enough to line a 9-inch pic dish. Line the pie dish with the dough. Spread the mincemeat over the dough and sprinkle over the lemon rind and juice. Arrange the pine- apple over the mincemeat and sprinkle over the rum.
Roll out the remaining dough to a circle large enough to cover the pie dish. Moisten the edges of the dough already in the dish with a little water. Lift the dough on to the filling. Trim the edges and crimp them together to seal.
Cut a fairly large cross in the middle of the dough. Using a pastry brush, brush the dough with the egg yolk and milk mixture. Sprinkle over the sugar.
Place the dish in the oven and bake for 20 to 25 minutes or until the pastry is golden brown and crisp.
Remove the dish from the oven. Serve at once, if the pie is to be eaten hot.