225 g wholemeal flour
150 g hard block margarine, diced
25 g caster (superfine) sugar
30 ml finely chopped almonds
Cold water, to mix
225 g cranberries
30 ml apple juice
4 large cooking (tart) apples, peeled and sliced
Granulated sugar, to taste
A little single (light) cream or milk, to glaze
Put the flour in a bowl and rub in
almost all of the margarine until the mixture resembles breadcrumbs.
Stir in the caster sugar and almonds and mix with enough cold water to
form a soft but not sticky dough. Wrap in clingfilm (plastic wrap) and
chill for 30 minutes.
Meanwhile, put the cranberries, apple juice and apple slices in a
saucepan and heat gently until the cranberries begin to pop. Sweeten
to taste with granulated sugar.
Roll out about three-quarters of the pastry (paste) on a lightly
floured surface and use to line a 20 cm/8 in flan tin (pie pan),
lightly greased with the reserved margarine.
Roll out the remaining pastry and cut into an 18 cm/7 in round. Turn
the cooled fruit into the pie and lay the pastry round in the centre
of the top, so there is an edge of fruit visible all round. Brush with
a little cream or milk to glaze. Bake in a preheated oven at 200°G
400°F/gas mark 6 for about 35 minutes until golden brown and cooked
through. Serve warm.