Cumberland Rum Nicky Recipe
This is a sugar and fruit pie recipe from Cumberland County, England, that in the late 1700s reflected the growing variety of food ingredients available owing to trade with the Caribbean.
- Chop the apricots, dates and ginger. Mix in the rum and half of the brown sugar. Set aside.
- Start heating the oven.
- In a separate bowl, rub the butter into the flour to make a fine crumble. Add the other half of the brown sugar, then stir in the egg yolk and just enough water to make the mixture stick together as a pie dough. Don't mix any more than needed. Divide the pastry in half.
- Roll out half the dough and line the pie pan with it. Pour the fruit mixture in and spread it out. Dot with a tablespoon of butter. Roll out the second half of the pie dough, and apply it to the pie pan to make a top crust.
- Bake in oven for about half an hour, or until golden brown. When it comes out and is still very hot, you may if you wish decorate the top with a few sprinkles of brown sugar.
Use a 10 inch (25 cm) pie plate.
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