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 Base of pressed crumb mixture of flour, butter, sugar and oats covered with thick layer of apple puree cooked with butter and citrus juice and peel, topped with a layer of the oat crumb and baked.  The original source of this receipt isn't known. Can you help? editor@foodsofengland.co.ukSutton Pie 1 lb Cooking apples, peeled, cored and sliced 1/2 Small Lemon, zest and juice 21/2 oz Butter 2-3 Tablespoon Orange marmalade 4 oz Self raising flour 11/2 oz Soft brown sugar 11/2 oz Porridge oats Extra butter for frying Preheat the oven to 190 °C / 375 °F / Gas 5. Place the apples, lemon zest and juice and 15g (1/2 oz) of the butter in a saucepan, adding a very little water, if necessary, and cook the apples until soft. Sieve to form a puree and stir in the marmalade. Combine the flour and remaining butter until the mixture resembles fine breadcrumbs then stir in the sugar and the oats. Melt a very little butter in a frying pan and cook the oat mixture over a low heat for about a minute, stirring all the time. This removes the 'raw' flour taste. Butter a shallow 18-20 cm (7-8 inch) flan dish. Divide the oat mixture in half and press one half on to the base of the flan dish. Spread on the apple mixture and top with the remaining oat mixture. Sprinkle a little extra brown sugar over the flan and dot with butter. Cook for 30-40 minutes. Serve with custard or cream.  |
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