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September 16th -18th Hampton Court Join Us at

Rub the Butter or Margerine into the Flour until it resembles breadcrumbs.

Add cold water to make a soft dough.

Divide into 2

Roll out one piece and use to line an ovenproof pie dish / plate.

Fill with the Apple mixture and wet the edges ready for the lid.

Roll out the second piece of pastry for the lid.

Cover the Pie and press the edges together with a fork.

Cut a slit in the top to let out the steam and brush with milk or beaten egg.

Place in pre-heated oven 200C for 30mins until golden brown.

Sprinkle the top of the pie with a little sugar whilst still hot.

Serve with Ice-Cream, Single or Double Cream, Custard or Evaporated Milk.

1lb / 450g Apple Chopped

2tblsp Rosemary Vinegar

Sugar to taste

I find this a good way of using up the apples that the children won’t eat because they bruised them in their bags. Cooking Apples cook down to a pulp and the Eating apples still keep their shape when cooked. A mixture of the two adds interest to this Pie.


Peel, Core and Chop the apples put in a saucepan with the vinegar and Sugar. Cook until the cooking apples have pulped. Mix well and put to one side.

10oz / 275g Plain Flour

5oz / 136g Butter or Margerine

Cold Water to mix

Prepare the Fruit and place in bowl.

Pour over the Sweet Scrubby Oak Vinegar and mix thoroughly.

As the Vinegar is Sweetened there is not normally any need to add extra sugar.

Mix thoroughly and leave to infuse for 1/2 an hour before serving at room temperature.

Stir again, taste a piece of fruit and add some sugar if needed. Stir thoroughly to mix in the sugar.

Serve with Cream or Ice-Cream.

Fresh Fruit of your choice

2-3 tblsp Scrubby Oak Vinegar:-

Lavender, Raspberry, Elderflower, or other flavour of your choice.