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Apple and cherry pies

Bill Granger
Bill Grainger's scrumptiously fruity little pies make an irresistible dessert served with whipped cream or ice cream

Apple and cherry pies

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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Serves: Makes 8

Prep: 20 min, plus 30 mins chilling for the dough
Cook: 40 min

Ingredients
375g plain flour
90g icing sugar, sifted
250g unsalted butter, chilled and cubed
90ml iced water
450g pitted Cherries, (frozen are fine)
3 Granny Smith apples, peeled, cored and cut into 2cm cubes
1 1/2 tbsp cornflour
4 tbsp caster sugar
1 tsp ground mixed spice
1 egg white, lightly beaten
double cream or ice cream, to serve