My husband and I are the kind of people that struggle to meet our daily fruit intake. This is one way we manage to smuggle some fruit into our stomach without really noticing it.
Note: This recipe uses pulp from a juicer.
- Fruit pulp (use an apple base, and mix in other fruit to taste. I mostly use stone fruits like plums or nectarines).
- Brown sugar
- Self raising flour
- Puff pastry
1) Juice all your fruit. It’s easiest if you remove all skins and cores, as it’s too time consuming trying to pick them out afterwards. Put the pulp in a bowl.
2) Mix in some of the juice/froth into the pulp until it’s a nice wet (but still solid) mixture.
3) Mix in brown sugar and flour. The amount depends on how much fruit you use, and how sweet you like your pies. I generally use 1-2 tablespoons of each. You’ll know it’s ready when it’s wet and sticky to the touch, but doesn’t dribble.
4) Butter up some ramekins or muffin trays, and line them with pasty.
5) Spoon mixture in, but don’t over-fill them. Keep in mind the mixture will expand because of the flour.
6) Cut some strips with the pastry, and fix in a loose lattice formation. Press them into the sides of the pies, but give them a little room as the mixture might lift them up a bit.
7) Lightly glaze the tops with milk.
8) Bake at 180-200C until the pastry is light golden.
9) Let them cool slightly, run a knife around the edges, and pop them out.