Mum’s Apple and Sultanas Pie

Mum’s Apple and Sultanas Pie

Mother’s Day, a day that is incredibly important to all moms globally, is coming up soon. As a result, I learned how to make traditional items with a modern twist. For all their effort and endurance, our mothers deserve the best we have to offer.

If you live in Malta or the North of the World, open the kitchen windows and get ready to prepare one of my favorite recipes, the Apple & Sultanas Pie. I advise everyone who buys a gift for their cherished mother to roll up their sleeves. Although I don’t typically post anything unhealthy on this website, I would commit a sin if I didn’t give you the recipe for Mum’s Apple and Sultanas Pie.

The alcohol I use is a crucial component in my apple and sultana pie. If you can’t locate calvados’s liquor in the stores, you can use Galliano liquor, which will improve the flavor of the pie filling.

When it comes to baking recipes like the one I’m about to share with you, I somewhat concur with David Lebovitz when he says, “You can’t do a dessert without adding butter.” Making something from nothing is rewarding, especially for someone as significant as your mother.

In honor of all the mothers who are reading this.

Happy Mother’s Day, and please return often.

Ingredients for Mum’s Apple and Sultanas Pie

  • The pastry…
  • Self-raising flour 540 grams
  • Unsalted butter, 360g
  • Sugar, 175g
  • 2 eggs
  • a dash of salt
  • The Filling…
  • Five green apples, peeled and chopped
  • 120g of raisins
  • 100ml of galliano or calvados liquor
  • 1 teaspoon of spice
  • 12 teaspoon ground cloves
  • 3 tbsp. brown sugar
  • Unsalted butter, 50g
  • 8 or 100g walnuts manually crushed


The pastry…

– Use a food processor to cream the eggs and sugar. (Avoid over-softening)

– Add the soft butter and stir briefly.

Add the salt and sieved flour gradually.

– Blend until uniform (Lightly & not overworked).

– Permit time to rest before usage.

The Filling…

– Combine the calvados liqueur and sultanas in a small bowl.

Butter should be melted in a saute pan.

– Add the apple chunks that have been chopped and cook for 2–3 minutes.

– Combine the apples with brown sugar, ground cloves, and mixed spices.

– After 3 minutes of cooking, add the soaked sultanas and calvados.

– Give the alcohol 3 minutes to simmer and decrease.

– Discontinued to cool down.

– Roll the pastry open and place it on the serving plate. I used a round-tart pan with flutes.

Spread the mixture out evenly before adding the apple and sultana filling.

– After adding the walnuts, add another layer of dough.

– Use a knife or fork to pierce the top pastry and brush some milk on it.

– Bake for 20 to 25 minutes at 175°C in a preheated oven.

– When ready to serve, top with some icing sugar.

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