Rutland Pippin
Tender spiced apples filled with plump dried fruits and baked inside crisp, golden, sugar-crusted shortcrust pastry.
- Prep
- 25 min
- Cook
- 40 min
- Total
- 65 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 485 kcal
Equipment
- •Apple corer
- •Baking tray
- •Greaseproof paper
- •Rolling pin
- •Pastry brush
Nutrition
Per serving, approximate
- Calories
- 485 kcal
- fat
- 22 g
- carbs
- 68 g
- fibre
- 4 g
- protein
- 6 g
- calories
- 485 kcal
Instructions
- 1
Rub chilled cubed butter into the flour and caster sugar until the mixture resembles fine breadcrumbs.
- 2
Add three to four tablespoons of cold water, bring the pastry together into a ball, and chill for 20 minutes.
- 3
Heat the oven to 190°C (170°C fan) and line a baking tray with greaseproof paper.
- 4
Peel and core each apple, leaving the bottom base intact if possible to retain the filling.
- 5
Mix the sultanas, currants, soft brown sugar, spices, and softened butter in a small bowl.
- 6
Pack the spiced fruit mixture firmly into the centre cavity of each cored apple.
- 7
Roll out the pastry on a floured surface to 4mm thickness and trim into four equal squares.
- 8
Place an apple in the centre of each pastry square and brush the edges lightly with water.
- 9
Gather the pastry up over the apple, pinch the seams tightly to seal, and invert seam-side down on the tray.
- 10
Cut a small steam slit in the top of each parcel and decorate with any leftover pastry trimmings.
- 11
Brush thoroughly with beaten egg, scatter with demerara sugar, and bake for 35 to 40 minutes until golden and crisp.
Chef's tips
Choose firm dessert apples like Cox's Orange Pippin or smaller Bramley cooking apples so they hold their shape while softening. Ensure pastry seams are pinched securely to stop sweet syrupy juices from leaking onto the baking tray.
Ingredient substitutions
- currants → chopped dried figs or mixed peel
- soft light brown sugar → dark muscovado sugar
Storage
Store cooled pastries in an airtight container in the fridge for up to two days.
Reheating
Reheat uncovered on a baking tray in a preheated oven at 180°C (160°C fan) for 12 to 15 minutes to recrisp the crust.
Common mistakes to avoid
- •Rolling the pastry too thin, causing it to split and leak fruit juices while baking.
- •Skipping the steam vent on top, which causes the pastry parcel to puff unevenly and burst.
Serving suggestions
Cooked Rutland Pippin?
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