Grumble Pie

This delicious sweet American pie, with a cinnamon-flavoured crumble topping, will be very popular with children.6 oz. flour

1 teaspoon castor sugar

½ teaspoon salt

1 oz. butter

2 oz. vegetable fat

1 to

2 tablespoons iced water

3 oz. raisins

6 oz. brown sugar

4 fl. oz. water

3 eggs, lightly beaten

2 oz. stale cake crumbs

2 oz. flour

2 teaspoon ground cinnamon { teaspoon ground ginger

2 oz. butter, cut into small pieces

First prepare the pastry. Sift the flour, sugar and salt into a medium-sized mixing bowl. Add the butter and vegetable fat and cut them into small pieces with a table knife. With your fingertips, rub the fat into the flour until the mixture resembles fine breadcrumbs.


1 tablespoon of the iced water and, using the knife, mix it into the flour mixture. With your hands, mix and knead the dough until it is smooth. Add more 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.

Preheat the oven to fairly hot 400 °F (Gas Mark 6, 200°C).

Remove the dough from the refriger-ator and, on a lightly floured surface, roll it out to a circle about J-inch thick.

Lift the dough on your rolling pin and lay it over a 9-inch pie dish. Gently ease the dough into the dish and trim the edges. Line the dough with greaseproof or waxed paper and weigh it down with dried beans or peas. Place the pie dish in the oven and bake for 10 minutes.

Remove the pie dish from the oven. Remove the beans or rice and the paper and return the pie dish to the’oven. Bake for a further 5 minutes.

Remove the pie dish from the oven and set it aside to cool.

Reset the oven to moderate 350°F (Gas Mark 4, 180°C). Sprinkle the raisins over the bottom of the pastry shell. Set aside.

In a small, heavy saucepan, dissolve the brown sugar in the water over moderate heat, stirring constantly. Reduce the heat to very low and beat in the eggs. Cook, stirring constantly, for 3 to 4 minutes or until the mixture thickens.

Remove the pan from the heat and set it aside until the mixture cools.

Meanwhile, prepare the topping. In a medium-sized mixing bowl, combine the cake crumbs, flour, cinnamon and ginger. With your fingertips, rub in the butter until the mixture resembles fine bread-crumbs.

Pour the cooled sugar mixture over the raisins in the pie shell. Sprinkle the crumb mixture over the top.

Return the pie to the oven and bake for 20 to 30 minutes, or until the topping is golden brown.

Remove the pie from the oven and serve at once.