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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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

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