Scottish Fruit Slice

Course: Afternoon tea, Party, picnic, pudding

Cuisine: British, Scottish

Prep Time: 30

Cook Time: 40

resting time for pastry: 30

Total Time: 1 40

Servings: Slices

Calories: 299kcal

Author: Jacq

Scottish fruit slice is an old school dinners bake that is also known as a fly cemetery or sly pie. This bake is one that sparks lots of nostalgia as many have fond memories of fruit slice from childhood. It's certainly a recipe to treasure and share with loved ones.

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US Customary - Metric

Equipment

Mixing bowl
mixing spoon
non-stick medium saucepan
shallow baking tray about 11 by 8 ½ inch [can be an inch or so smaller or slightly larger]
Baking paper.
Rolling pin
cutlery fork

Ingredients

shortcrust pastry:

275 grams plain flour [all-purpose flour]
175 grams dairy-free margarine [vegan butter, baking spread]
⅛ teaspoon salt [we use sea salt]
50 grams granulated sugar [or caster sugar]
4 tablespoons water

dried fruit filling:

250 grams dried currants [can replace the dried fruits with a dried fruit mix, or just use one type of dried fruit]
100 grams sultanas
50 grams raisins
2 tablespoons granulated sugar
1 teaspoon mixed spice powder [or ½ teaspoon cinnamon and ½ teaspoon ginger powder or 1 teaspoon pumpkin spice/apple pie spice powder]
150 millilitres water

pastry glaze:

1 tablespoon dairy-free milk [such as soya or oat or your usual milk]

pastry topping:

2 tablespoons granulated sugar [or caster 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 bowl.
Using your finger tips rub the margarine into the flour until the mix resembles breadcrumbs.
275 grams plain flour, ⅛ teaspoon salt, 175 grams dairy-free 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 or if the dough feels too wet dust it with more flour.
4 tablespoons water
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 or baking paper 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 dried currants, sultanas and raisins to a saucepan.
Stir through the sugar and pour in the water.
250 grams dried currants, 100 grams sultanas, 50 grams raisins, 2 tablespoons granulated sugar, 150 millilitres water
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, or Gas 4.
Grease the baking pan with some margarine and line with baking paper.
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 dairy-free milk.
1 tablespoon dairy-free milk
Bake on the middle oven shelf for 35-40 minutes.
When baked the pastry will still be pale but will have light golden parts especially around the edges, and the pastry will be firm.
A fan oven will bake the pastry quicker so do keep an eye on it and check it after the 30 minute mark to see how its going.
Sprinkle sugar over the pie as soon as it is removed from the oven.
2 tablespoons granulated sugar
Leave the pie to cool within the baking pan.
Once cool slice through the scored portions completely.
If you would like to have a warm piece allow it to cool for about 15 minutes before slicing a piece as the very hot filling needs time to set and cool a little.

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 dessert.
Instead of dried currants, raisins, and sultanas use an already prepared dried fruit mix [those intended for festive 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 fruit slice use shop-bought shortcrust pastry and/or shop-bought mincemeat [the kind intended for festive mince pies].
Use a vegan margarine, butter or baking spread that copes well with being baked. Don't use lite/light versions or low-fat/diet, etc as these tend to contain too much water. We used Stork baking spread.
As we are a plant-based family recipe blog all our ingredient suggestions are for vegan-friendly ingredients but of course if you have different dietary requirements you can use your usual baking fat [margarine/butter] and milk.

Nutrition