|For shortcrust pastry|
|Flour||2 Ounce, sifted (2 Cups/ 250 Grams)|
|Butter||6 Ounce, cut into small cubes (185 Grams)|
|Egg yolk||1 , lightly beaten|
|For apricot filling|
|Canned apricot||42 Ounce, drained and sliced (3 Cans, 14 Ounce/ 440 Grams Each)|
|Brown sugar||1 1⁄2 Ounce (1/4 Cup/45 Grams)|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Canned black pitted cherries||42 Ounce (3 Cans, 14 Ounce/440 Grams Each)|
|Brown sugar||2 Tablespoon|
|Ground mixed spice||1 Teaspoon|
1. To make pastry, place flour in a bowl and rub in butter with fingertips until mixture resembles breadcrumbs. Using a metal spatula or round-ended knife mix in egg yolk and enough chilled water to form a soft dough. Turn onto a lightly floured surface and knead gently until smooth. Wrap in plastic wrap and refrigerate for 30 minutes.
2. To make fillings, combine all ingredients for each one.
3. Roll out two-thirds of pastry to 3 mm/1/8 in thick and line a greased 23 cm/9 in pie dish. Spoon the filling of your choice into pastry case. Roll out remaining pastry and cut out a round from the center, or cut pastry in strips. Place pastry over filling, or arrange strips in a lattice pattern. Trim edges and pinch to seal.
4. Bake pie at 220°C/425°F/Gas 7 for 20 minutes, reduce oven temperature to 160°C/325°F/Gas 3 and cook for 30-40 minutes longer or until golden.