Apple and Cranberry Pie from The Times Cookery Book by Katie Stewart
Prepare the shortcrust pastry and set aside to rest while preparing the filling. Wash the cranberries, removing the soft berries and stalks. Peel, core and thinly slice the apples. In a small basin...
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Cooking tools:
- Oven
- Pie dish
- Rolling pin
- Saucepan
- Basin
- Mixing bowl
- Wooden spoon
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Colander
- Stove
Ingredients
- 8 oz (225 g) castor sugar
- ¼ pint (1½ dl) water
- 3 level tablespoons cornflour
- 1 lb (450 g) cooking apples
- ½ lb (225 g) fresh cranberries
- milk
- ½ lb (225 g) shortcrust pastry
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