Glazed Lemon and Apple Rice Pies

Name: Glazed Lemon and Apple Rice Pies
Yield: Makes a 20 cm (8 in) shallow Pie
Cuisine: United Kingdom
Ingredients: 450 g (1 lb) green apples, peeled, cored and diced; Icing sugar, sifted, to glaze; 2 eggs, separated; 15 g (½ oz) caster sugar; A pinch of ground cinnamon and nutmeg; 50 ml (2 fl oz) white wine; A knob of butter; 3 tablespoons double cream; 25 g (1 oz) long-grain rice; 225 g (8 oz) Sweet Shortcrust Pastry; 300 ml (10 fl oz) milk; The finely grated zest of 2 lemons; 25 g (1 oz) candied mixed peel

Preparation info

Difficulty
Easy

Appears in

Fabulous Food

By Gary Rhodes

Published 1997

About

I’m basically making a lemon-flavoured baked rice pudding, which is going to be served cold in a pastry case, finished with a crème-brûlée-style crisp topping. The apples are the dominant feature, adding a coarser texture to the finished dish.

Ingredients

225 g (8 oz) Sweet Shortcrust Pastry
300 ml (

Europe
United Kingdom
Dinner
Vegetarian
England

Method

Pre-heat the oven to 200°C/400°F/Gas Mark 6. Butter a shallow 20 cm (8 in), loose-based tart tin. Roll out the pastry thinly and line the tin with it, leaving any excess pastry hanging over the edge. Line with greaseproof paper or foil and fill with rice or baking beans.