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Fruit Pies

Global.Potpourri's picture
Ingredients
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
For filling
  Canned black pitted cherries 42 Ounce (3 Cans, 14 Ounce/440 Grams Each)
  Brown sugar 2 Tablespoon
  Flour 4 Teaspoon
  Ground mixed spice 1 Teaspoon
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Method: 
Baked
Dish: 
Pie
Restriction: 
Lacto Ovo Vegetarian
Interest: 
Everyday
Preparation Time: 
5 Minutes
Cook Time: 
30 Minutes
Ready In: 
35 Minutes

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