flies in the cemetery

For the Pastry

  • 300 g Plain Flour
  • 150 g Butter (chilled)
  • 50 g Icing Sugar
  • 1 Egg
  • 2-3 tsp Cold Water

For the Filling

  • 200 g Currants
  • 75 g Sugar
  • 50 g Butter (softened)
  • 1 tsp Mixed Spice
  • Pre-heat your oven to 180°c (or 160°c for a fan assisted oven or Gas Mark 4) and grease a 20cm by 28cm baking tray with a little butter. Set aside.
  • In a large bowl, using your fingers, rub the flour and butter together until it resembles breadcrumbs. Stir through the sugar before adding the egg. Mix until combined, adding a teaspoon of cold water as required and knead into a soft pastry dough.
  • Wrap the dough in cling film and place in the fridge to cool and firm up, whilst preparing the filling.
  • In a bowl mix the currants, sugar, butter and mixed spice until combined. 
  • Remove the pastry from the fridge and roll to 0.5cm thickness and cut into two large rectangles, about the size of your tray. Place on pastry rectangle onto your pre-greased tray.
  • Spoon the currant mixture evenly onto the pastry on the baking tray, leaving a small gap around the edges. Wet the edges with a little water. Place the other sheet of pastry on top of the currants and gently press the edges together with your fingers, before finishing with a fork.
  • Brush the top pastry with a little milk or beaten egg, before pricking a few holes on the top of the pastry
  • Bake for 25-30 minutes until a light golden brown colour.
  • Remove from the oven and sprinkle a little sugar on top to finish. Once completely cool, cut into squares or slices of your desired size.
  • video: https://www.youtube.com/watch?v=TFIgc57VuOo
  • from scottish blog: https://bakingwithgranny.co.uk/recipe/fruit-slice-fly-cemetery/

Cranberry Pie, family favorite from Aunt Nan

Pre-bake 9 inch pie shell for 5-8 minutes in 425 degree oven.

Then add the following:

2 c. Cranberries-
1 c. currents or raisins
1 c. sugar-            Mix together and place in pie shell
2 tbsp. Flour-
pinch of salt-

1 tsp. Almond flavoring-
½ tsp. Vanilla extract-              Mix together and sprinkle over above
¾ c. boiling water-

Bake at 400 degrees for 10 minutes, turn down to 350 degrees and bake for an additional 30-45 minutes or longer, or until the center bubbles pink.