Scottish fruit slice is a classic British old school dinners bake that is also amusingly known as fly cemetery, squashed fly pie, fly pie, dead flies grave, and flea cemetery! Or by one of these more everyday names such current pasty or current, raisin or fruit square. Alternatively, there is also a very similar traditional bake from Yorkshire and the North East of England called a sly cake or cheat's cake.
Fly pie is fun for baking at Halloween as its a simple easy bake that tastes delicious with its buttery shortcrust pastry and sweet dried fruit filling. Although traditionally many families also bake fly pie for the festive Christmas season, as it is a tasty mince pie alternative. This recipe for Scottish fruit slice is prepared with everyday vegan-friendly ingredients with no butter or eggs required, and definitely no flies harmed in the baking!
Scottish fruit slice is a very popular traditional bake that is likely to be found within any good Scottish bakery, cafe or tearoom. Some versions add a layer of thick water icing to the pastry top for extra indulgence.
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🌍 What is a Scottish fruit slice?
A Scottish Fruit Slice (or whatever you like to call it such as a Fly's Cemetery or even by the English names- Sly or Cheats Cake) is a sweet bake that features a moist dried fruit filling, flavoured lightly with spices and baked sandwiched between two layers of crispy, buttery soft short-crust pastry.
The Scottish fruit slice was very popular during the British '60s, '70s and '80s and was often served as a pudding or dessert option for school dinners.
The curious different names given to this tasty pie such as Squashed Fly Pie refers to the dried fruit filling which is usually currants, raisins, or sultanas, which are said to resemble dead flies. The fruit slice is traditionally cut into squares or rectangles and is said to resembles a cemetery or graveyard.
However, the English version Sly Pie or Cheat's Pie dates much further back with a mention in the book Glossary of Yorkshire Words [1855] stating that the fly pie has the unusual name because it looks plain and unremarkable on the outside yet once the surprisingly tasty filling is bitten into, the cheat is uncovered!
Also, many Sly Pie recipes include figs and nuts such as walnuts, which Scottish fruit slices generally do not include.
🥣 How to prepare
To save time making pastry or the fruit filling, shop-bought shortcrust pastry can be used instead, as well as shop-bought jarred mincemeat [the kind intended for festive mince pies].
Alternatively, bake the fruit slice from scratch which is just as fun and easy.
For a quicker home-baked fruit slice the pastry and the filling can be prepared one or two days in advance.
First prepare the pastry
Step 1: Add the flour, salt, and vegan margarine or butter to a mixing bowl.
Step 2: Rub the margarine into the flour, using your fingertips, until it resembles breadcrumbs.
Step 3: Stir the granulated sugar through the flour mixture.
Step 4: Add 3-4 tablespoons of water and stir for a few minutes until the mixture begins to clump together.
Step 5: Using the back of the mixing spoon press the mixture together into a dough. And with floured hands bring the mixture into a ball of dough.
Step 6: Wrap the pastry dough with food wrap and place in the refrigerator for at least 30 minutes to chill.
Next prepare the filling:
Step 1: Add the dried fruit mix to a non-stick saucepan. The dried fruit can be all currants, raisins, or sultanas or use a mixture of the three. We used mostly currants with less raisins and sultanas.
Step 2: Pour in the water and stir through the sugar. Stir and then bring to a gentle boil and simmer over a low heat for 9-10 minutes until most of the liquid has gone. Stir frequently.
Step 3: Leave the filling to cool, before stirring through one teaspoon of mixed spice powder. Alternatively, add half a teaspoon of cinnamon powder and a half teaspoon of ginger powder. Or your own preferred ground spice or spice mix.
Next assemble the fruit slice:
Step 1: First divide the pastry into two pieces and place onto a surface which has been well dusted with flour.
Step 2: Line a shallow baking pan, or a baking sheet with a small side or lip, with parchment paper.
Step 3: Roll out one part of the pastry into a piece that will cover the base of your pan. Line the pan with the pastry. Use a cutlery knife to trim any ragged edges.
Step 4: Scoop the filling onto the pastry leaving a gap around the edges. Brush the pastry around the gap with some water.
Step 5: Roll out the second piece of dough into the same size as the first and cover the filling with the pastry.
Step 6: Press the edges of the pastry together. Use a cutlery fork to crimp around the edges.
Step 7: Use a knife to score out 12 square pieces but be carefully not to slice right through the pastry.
Step 8: Brush the pastry with some plant-based milk.
Step 9: Bake for 35-40 minutes. The fruit slice will still be pale when removed from the oven but will have light golden parts especially around the edges, and the pastry will be firm.
Step 10: Sprinkle the fruit slice with caster sugar or if that's not available just use granulated sugar. Leave the fruit slice to cool completely within the tin.
Step 11: Once cool use a sharp knife to slice completely the scored pieces. Enjoy a piece with a nice cup of tea or your favourite beverage. You deserve it!
Many good Scottish folks love a traditional square of fruit slice during the festive season and it is especially delicious on Christmas Eve with a tasty hot chocolate, tea or coffee. Fruit slice is perfect for the cake tin and any guests will surely love being treated to a piece.
📋 Recipe notes
⏲️ Storage
Fruit slice will keep fresh for 3-4 days within a cake or food container.
Wrap in kitchen foil for additional freshness.
Or freeze the fruit slice for up to 3 months within a freezer-safe container.
♨️ Reheating
A warm piece of fruit slice enjoyed with some hot custard or pouring cream is a special kind of homely treat that can make you feel all cosy, warm, and satisfied. We like to use Alpro single soya cream, Oatley oat cream, or Elmlea plant cream. Or serve with a scoop of vegan ice cream for a fun vegan dessert.
🧾 FAQ'S
Traditionally Scottish fruit slice would have been prepared with mostly currants but raisins and sultanas may have been used when currants were not available.
However, technically you can use any dried fruits you like such as dried cranberries, dates, blueberries, cherries, apricots, prunes, figs, etc.
Although do slice up any larger dried fruits. Alternatively, you can use a dried fruit mixture which comes already pre-mixed and may also include diced candied fruit peel.
Yes, you can replace the dried fruit filling with shop-bought or home-made mincemeat filling. Mincemeat does not contain any mince or meat rather it is a traditional mix of dried fruits, suet, fruit peel, sugar and other ingredients, that is used to fill festive mince pies, Christmas puddings, and Christmas cakes. Using jarred mincemeat is a great time-saver and a good way to use up a jar or two that you may have left over.
Yes, you can switch out the spices and use whatever you prefer. Such as cinnamon, ginger, nutmeg, cloves, allspice, pumpkin pie spice mix, apple pie spice mix, etc.
Yes, the pastry can be prepared, wrapped in food wrap, and stored in the refrigerator for up to 3 days. Or place the wrapped pastry into a freezer bag and freeze for up to 3 months.
Of course, if your short of time you can use ready-rolled or ready prepare short-crust pastry. Just ensure that it is vegan-friendly.
For a different texture you can use a shop-bought puff pastry as that would bake a delicious puff pastry fruit slice. Again just ensure that the ingredients are vegan-friendly.
For the best results, use a vegan margarine, butter, or baking spread that copes well with being baked, such as Stork. Light or low-fat versions are not recommended as they contain too much water and can affect the texture of the pastry.
A Scottish Fruit Slice has a crisp buttery sugar topped pastry with a moist juicy dried fruity filling that is deliciously flavoured with warm festive spices.
💭 Top tips
- Use a weighing scale to prepare any baking recipe as this helps ensure consistent results and a higher success level!
- For a flaky shortcrust pastry, make sure your vegan margarine is cold and that you don't overwork the dough. Overmixing could make the pastry tough.
- Don't skip the chilling step for the pastry dough as it helps the fat to solidify, making the dough much easier to roll out and resulting in a flakier crust.
- For an even top and bottom layer, use a weighing scale to ensure that the two pieces of pastry weigh the same.
- Make sure to spread the dried fruit filling evenly across the pastry, leaving a small gap around the edges to make sealing the pie easier.
- Using a bit of water to brush the edges of the bottom pastry layer will help to seal the pastry lid in place, preventing any filling from bubbling and escaping during baking.
- Use the back of a fork to crimp the edges of your pastry for that traditional look and also to make sure your edges are sealed well.
- Make sure your oven is preheated to the correct temperature for consistent results. A fan oven will distribute heat more evenly and will bake the pie quicker, so check your pie about 10 minutes before the recommended baking times to prevent over-baking.
- Sprinkling sugar on top of the pastry right after it comes out of the oven will give it a tasty crunchy texture.
- Allow the slice to cool in the baking pan; this helps the filling set a bit, making it easier to slice through without making a mess.
- Although delicious on its own, you can elevate this slice into a dessert by serving it warm with vegan custard, ice cream, or a dollop of vegan cream.
🍮 More traditional dessert pie recipes
As we are a family of Harry Potter fans we love a slice of Harry Potter's favourite British dessert Treacle Tart especially during the Halloween season when we watch re-runs of the Potter movies.
And for a really easy dessert but one that is a much loved British favourite you have got to give these British Jam Tarts recipe a go, especially if you love the Alice and Wonderland book or films! As these tarts are perfect for a Mad Hatters Tea Party!
For a tasty end to a special family dinner you can't go wrong with an Old-Fashioned Pineapple Custard Tart and for afternoon tea our Scottish Border Tart always goes down a treat with a nice cup of tea.
All our family recipes use vegan-friendly everyday ingredients so they are inclusive and perfect for vegans, plant-based diets, vegetarians, and anyone who just loves good tasty budget baking.
***please note: for US measurements click the 'US customary button' within the recipe and the measurements will switch to tablespoons, cups, and ounces.***
📖 Recipe
Scottish Fruit Slice
Equipment
- shallow baking tray about 11 by 8 ½ inch [can be an inch or so smaller or slightly larger]
- parchment paper
- Rolling pin
- Mixing bowl
- non-stick medium saucepan
Ingredients
shortcrust pastry:
- 275 grams plain flour [all-purpose flour]
- 175 grams vegan margarine [vegan butter, baking spread]
- ⅛ teaspoon salt
- 50 grams granulated sugar [or caster sugar]
dried fruit filling:
- 250 grams currants
- 100 grams sultanas
- 50 grams raisins
- 2 tablespoon granulated sugar
- 1 teaspoon mixed spice powder [or ½ teaspoon cinnamon and ½ teaspoon ginger powder or 1 teaspoon pumpkin spice powder]
pastry glaze:
- 1 tablespoon plant-based milk [such as soya or oat or your usual milk]
pastry topping:
- 2 tablespoon caster sugar [or granulated sugar]
Instructions
Prepare the shortcrust pastry:
- Add the flour and salt to a mixing bowl. Break the margarine up into small clumps and add to the flour. Using your finger tips rub the margarine into the flour until the mix resembles breadcrumbs.275 grams plain flour, ⅛ teaspoon salt, 175 grams vegan margarine
- Stir through the sugar.50 grams granulated sugar
- Pour in 3-4 tablespoons of water and using a mixing spoon stir for a minute or so until the mixture begins to clump together. Using the back of the spoon press the clumps together. If the dough is very dry sprinkle in a few more drops of water and work it through.
- Using floured hands press the mixture into a ball of pastry dough. If the dough is sticky just sprinkle in some extra flour. Gently knead the dough for a few seconds just until it has come together into a smooth-ish ball. Wrap in cling film and place in the refrigerator for at least 30 minutes to chill. [the pastry can be prepped a day or two in advance]
Meanwhile prepare the filling:
- Add the currants, sultanas and raisins to a saucepan. Stir through the sugar and pour in 150ml [11 tablespoons] of water.250 grams currants, 100 grams sultanas, 50 grams raisins, 2 tablespoon granulated sugar
- Bring to the boil and over a low heat simmer for 9-10 minutes until most of the water has evaporated. Stir frequently. Remove from the heat and leave to cool. [the filling can be prepped earlier on in the day before its required or even the day before]
- Stir the mixed spice powder through the stewed dried fruit.1 teaspoon mixed spice powder
Assemble and bake:
- Preheat the oven to 160 Fan, 180C, 356 Fahrenheit, Gas 4.
- Grease the baking pan with some vegan margarine and line with baking parchment.
- Sprinkle a generous amount of flour over your surface.Slice the pastry into two pieces. A weighing scale will help ensure each piece weighs the same.
- Roll out one slice into a piece that will cover the bottom of the tray. Wrap the pastry around the rolling pin and lift it up and place into the tray, Use a knife to trim any ragged edges.
- Scoop the dried fruit mixture and spread out over the pastry leaving a small gap around the edges.
- Brush the edges with a little water so the pastry lid can be sealed when it is placed over.
- Roll the second piece of pastry into the same size as the first and place it over the pie to cover.
- Any trimmed pastry pieces can be used to patch up any areas of the pastry lid that may have broken during assembly. Use a little water to seal any fixes. Once baked these fixes will not be very noticeable.
- Use a cutlery fork to crimp the edges of the pastry together. Score 12 portions with a knife but be careful to not score all the way through.
- Brush the pastry with the plant-based milk.1 tablespoon plant-based milk
- Bake on the middle oven shelf for 35-40 minutes. When baked the pie will still be pale but will have light golden parts especially around the edges, and the pastry will be firm.
- Sprinkle sugar over the pie as soon as it is removed from the oven.2 tablespoon caster sugar
- Leave the pie to cool within the baking pan. Once cool slice through the scored portions completely.
Notes
- Nutritional data is provided for guidance only and is not intended to be used as a strict analysis as ingredients vary.
- Store fruit slice, for 3-4 days, within a covered cake container or wrap in kitchen foil and store within a food tub or cake/biscuit tin.
- Fruit slice can be frozen for up to 3 months. Defrost on the counter to room temperature.
- Reheat fruit slice within a warm oven for a few minutes until heated through, or within an air-fryer, or microwave for 60 seconds or so.
- Serve with hot vegan custard, or a scoop of vegan ice-cream, or a drizzle of vegan pouring cream for an extra special traditional dessert.
- Instead of currants, raisins, and sultanas use an already prepared dried fruit mix [those intended for fruit cakes/Christmas puddings].
- Instead of mixed spice powder, use ½ teaspoon of cinnamon powder and ½ teaspoon of ginger powder, or 1 teaspoon of pumpkin pie spice mix or apple pie spice mix.
- For a quick fly pie use shop-bought shortcrust pastry and/or shop-bought mincemeat [the kind intended for festive sweet mince pies]. Check the shop-bought pastry ingredients as many are accidently vegan.
- Use a vegan margarine, butter or baking spread that copes well with being baked such as Stork. Don't use lite/light versions or low-fat/diet, etc as these tend to contain too much water.
- As we are a vegan family recipe blog all our ingredient suggestions are for vegan and plant-based ingredients but of course if you have different dietary requirements you can use your usual baking fat [margarine/butter] and milk.
Nutrition
💬 Comments
Prepared our tasty Scottish Fruit Slice? We would love to know how you got on with the recipe. All feedback is very much appreciated so do pop back and drop us a comment and click the star ratings. Thanks so much, Jacq x
Nancy
I am so glad to find this recipe. My mother’s grandmother was from Scotland. We have a recipe labeled Scotch grandmother’s fruit cake which we made a Christmas. It has currants, raisins, dates and pecans in the filling. We love it and now know its proper name. Thanks
Jacq
You're very welcome, Nancy.So happy you found the proper name for your great grandmother's recipe on our website! That's amazing thanks so much for letting us know. Are you from Scotland yourself? Was just wondering. x
Jacqueline
cant wait to make this
Jacq
Great! Do let us know how you like it after you bake it. Thanks! Jacq x