Cider Pie


Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • Scant ¼ pint cider
  • Scant ¼ pint water
  • 4oz black treacle or 3oz dark soft brown sugar
  • ½oz butter
  • 2 eggs
  • 3oz seedless raisins
  • ½ teaspoon lemon juice
  • pinch of ground nutmeg
  • 8oz shortcrust pastry


    Mix the cider with the water and add the black treacle or sugar. Simmer until the mixture forms a syrup. Cool, and stir in the butter, beaten eggs and chopped raisins. Add the lemon juice and nutmeg. Line a pie plate with the pastry. Pour in the filling. Bake at 300°F, 150°C, gas mark 2 for forty-five minutes. Raise the heat to 350°F, 180°C, gas mark 4 and continue cooking for five minutes.