Maime's Dundee Pie
Posted on 20/09/2010
1 pkt Vitarium Fruit Cake Mix (Christmas Cake Mix can also be used)
225g Vitarium Plain Flour
150g Cold Unsalted Butter, Cubed
60g Cream Cheese
2 tbsp Natural Yoghurt
1 1/2 cups Vitarium Plain Flour
1/2 cup Cream
2/3 cup Caster Sugar
1 tsp Vanilla Essence
1 cup Milk
1-2 Apples, peeled and thinly sliced
Mix Vitarium Fruit Cake according to packet directions. Pour into 20cm round greased spring-form tin and bake at 180 degrees for 60-70mins, or until a skewer inserted into the center comes out clean. Allow to cool, and turn oven to 150 degrees.
Pastry: In food processor place 225g plain flour, 150g cold butter, 60g cream cheese and 1 tbsp of natural yoghurt. Process until mixture forms a ball, if too dry use the spare tbsp of yoghurt to moisten the mixture. Remove, wrap in cling film and chill in the refrigerator for 30mins.
Custard: Place 1 1/2 cups plain flour and 2/3 cup caster sugar in bowl and mix. Add eggs and cream and mix well to combine. Add vanilla essence and continue to mix, slowly adding the milk until the mixture resembles a thick pancake batter (coats spoon but runs freely off it).
Remove a third of the pastry and set aside. With the larger piece, place pastry on a single sheet of cling film, dust with a thin coating of flour and roll out to around 3mms thick. Use the cling film to help you pick up the pastry and gently lay it into the bottom and sides of the same 20cm spring form tin the cake was cooked in (cleaned and re-greased). If the pastry cracks or breaks in places, patch with off cuts and the seams will disappear (very-malleable pastry!).
Grab your now cooled cake and slowly and gently take a knife to the edges to trim the edges off the cake to fit neatly inside your pastry shell. If cake crumbles, simply use your hands to push back together and fill any gaps. Generously pour brandy over the top of the fruit cake to prevent it drying out (this also adds a lovely flavour!)
Pour the custard over the fruitcake, then layer the thinly slices apple/s over the top of the custard and sprinkle with a little sugar.
Take your remaining pastry and again roll out on a sheet of cling film. Place over top, gently push edges together and cut off excess. Using a fork carefully seal the pieces together around edges and create a border. Decorate with any off-cuts as you wish, then sprinkle with demerara sugar (this gives a lovely crunch).
Place in the 150 degree oven for 60-90mins. After the first hour, check every ten minutes until a skewer inserted comes out clean. Remove from oven and allow to cool slightly before carefully removing from tin and serving either warm or cold with fresh cream or brandy custard.