Apple and Tamarillo Pie is a modern British recipe for a classic simple apple and tamarillo pie made with unsweetened shortcrust pastry and stewed apple and tamarillo filling. The full recipe is presented here and I hope you enjoy this classic British version of: Apple and Tamarillo Pie.
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The tamarillo is the wonder food of the moment. This is the fruit of Solanum betaceum a small shrub in the solonacacea (deadly nightshade) family (related to capsicums, potatoes, tomatoes and aubergines). The shrubs are very fruitful and bear fruit in clusters. A single tree in a pot can, over the three month fruiting period, produce more fruit than a single family can consume, so making preserves from the excess fruit is essential. They originate in South America, but with care and if brought indoors in the winter they will survive and bear fruit even in Northern climes. They are grown commercially in New Zealand and Portugal.
Ingredients:
400g shortcrust pastry
2 large cooking apples (Bramleys are best), chopped, stewed, and cooled
4 tamarillos, blanched, peeled, de-seeded and stewed until soft then cooled
sugar, to taste
caster sugar to serve
Method:
Divide the pastry into two halves. Roll out one half on a lightly-floured work surface so that it's large enough to cover a 20cm pie dish. Trim the edges then combine the stewed apples and stewed tamarillos and use to fill the pie. Add sugar to taste then roll out the other half of the pastry until it's large enough to cover the pie. Moisten the edges of the bottom pastry half with water then lift the newly-rolled piece and use to cover the pie. Press down the pastry edges to seal with a fork then trim-off any excess.
Prick all over the top of the pie with a fork then transfer to an oven pre-heated to 200°C and bake for about 25 minutes, or until the pastry is lightly golden. Allow to cool for a few minutes, transfer to a serving plate then dust with a little caster sugar and serve.
