Apple and cherry pies
By: Bill Granger
- Prep time:
- 20 mins, plus 30 mins chilling for the dough
- Cook time:
- 40 mins
- Serves:
- Makes 8
Bill Grainger's scrumptiously fruity little pies make an irresistible dessert served with whipped cream or ice cream
Ingredients
- 375g plain flour
- 90g icing sugar, sifted
- 250g unsalted Butter, chilled and cubed
- 90 ml iced water
- 450g pitted Cherries, (frozen are fine)
- 3 Granny Smith Apples
- 1 1/2 tbsp cornflour
- 4 tbsp caster sugar
- 1 tsp Mixed spice
- 1 egg white, lightly beaten
- double cream or ice cream, to serve
Method
1. To make the pastry: whiz the flour, icing sugar and a pinch of salt in a food processor until combined. Add the butter and process until the mixture resembles coarse breadcrumbs. Add the iced water and process until the dough comes together in a ball. Wrap in plastic wrap and chill for 30 minutes.2. Preheat the oven to 180C/gas 4.
3. Lightly grease 8 x125ml muffin tins and line with strips of baking paper hanging over the edges (these will help you lift out the tarts).
4. Roll out the dough on a lightly floured work surface until it is 3mm thick and then use it to line the muffin tins. Cut out 8 pastry circles to fit the tops.
5. To make the filling: mix together the cherries, apples, cornflour, sugar and mixed spice. Spoon into the dough cases. Top with the dough circles and crimp the edges together with a fork. Brush the pastry with egg white.
6. Bake for 35-40 minutes or until golden. Serve with double cream or ice cream.









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