About this recipe:This wonderful Oxford apple pie is named as such because it is my grandmother's recipe and she lived just outside of Oxford. She used to serve this pie hot with vanilla custard or ice cream.
110g mixed dried fruit
600g cooking apples - peeled, cored and finely chopped
juice of 1/2 lemon
zest and juice of 1/2 orange
85g soft brown sugar
1/2 teaspoon ground cinnamon
1 pinch ground nutmeg
1 packet shortcrust pastry
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The next day, in a saucepan over a medium heat combine the apples, juices, zest, sugar and spices. Simmer for 30 to 40 minutes until the fruit is soft and breaking apart. Remove from the heat and add the dried fruit, if there is any brandy left over from soaking add that in too. Stir well.
Preheat the oven to 190 C / Gas 5. Grease a pie dish.
Roll the pastry out to fit as a lid on the pie dish. Spoon the apple mixture into the pie dish then cover with the pastry. Cut two small steam holes in the pastry.
Bake in the preheated oven for 30 to 40 minutes until the pastry is golden brown. Remove from the oven and serve.