Cashew Nut Fruit Pie

Preparation info

  • Difficulty


Appears in

A Taste of Dreams

A Taste of Dreams

By Josceline Dimbleby

Published 1976

  • About

This is a really delicious fruit pie which has a good mixture of tastes and textures inside and a rich, crumbly pastry on top. If you feel you can’t make good pastry do try this kind; perhaps because of the extra fat it never seems to fail and turns out quite melting and delicious. The important thing is not to add too much water. You can buy plain cashew nuts in good grocers or health food stores. Stewed dried apricots are also a wonderful addition to the pie.


    For the Pastry

  • 12 oz plain flour (350 g)
  • ½ teaspoon salt
  • 6 oz butter or block margarine (175 g)
  • 3 oz lard (75 g)
  • a little very cold water

For the Filling

  • 4–5 cooking apples
  • 1 dessertspoon powdered cinnamon
  • 3 tablespoons soft brown sugar
  • juice of 1 lemon
  • about 8 oz blackcurrants or blackberries – fresh or frozen (225 g)
  • about 6–8 oz gooseberries – fresh, frozen or tinned ones drained (175–225 g)
  • 4 oz plain cashew nuts – filed briefly in a little butter until golden brown (110 g)
  • caster sugar


Sift the flour and salt into a bowl. Cut the fat into the flour and then rub in lightly with the fingertips until it looks like breadcrumbs. With a round-bladed knife mix in a little very cold water – preferably iced from the fridge – until the mixture only just begins to stick together. Gather up into a ball, wrap in foil or polythene and leave in the fridge for at least an hour or until the next day.

Peel and core the apples and cut up roughly. Stew gently with the brown sugar and very little water until they have gone mushy. Stir in the lemon juice. Put the mixture into a china flan dish or a large sandwich cake tin about 10 in (25.5 cm) in diameter. Allow to cool. Then put the gooseberries on top, then the cashew nuts and finally the blackcurrants or blackberries. Sprinkle caster sugar all over. Roll out the pastry fairly thickly to roughly the size of the flan dish. Roll it back again over the rolling pin and then out again on to the flan dish on top of the fruit. Trim and press down the edges. Roll out the trimmings and decorate with leaves etc. Sprinkle with caster sugar. Bake in the centre of a pre-heated oven Gas 6 (400°F/200°C) for 25–30 minutes until light golden brown. Serve with cream of course.