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Individual Fruit Pies

Crisp shortcrust pastry cases filled with a luscious simmered fruit and alcohol mixture, baked until golden and sprinkled with sugar.

Baking Vegetarian Dessert Fruit Pies

Estimated Nutrition

Calories

260.5

kcal / serving

3125.6 kcal total

Carbs

36.3g

per serving

435.2 g total

Fat

11.5g

per serving

138.4 g total

Protein

2.9g

per serving

34.8 g total

Cook Time

minutes

Serves

pies

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Icing Sugar

Caster Sugar

Plus extra for dusting

tbsp

Granulated Sugar

For sprinkling

Dairy

100

Unsalted Butter

Chilled, cut into 1cm cubes

piece

Egg

Lightly beaten

Unsalted Butter

For the filling

tbsp

Mascarpone

tbsp

Milk

For brushing

Fruits

tsp

Lemon Juice

Apples

Medium eating apples, peeled, quartered and cored

piece

Lemon

Finely grated zest only

GrainsCereals

200

Plain Flour

Plus extra for dusting

Liquids

Calvados

Method

Mix the flour and icing sugar in a bowl and rub in the butter until it looks like fine breadcrumbs.

Stir the egg, lemon juice, and two tablespoons of water together.

Work the liquid into the flour mixture with a knife to form a dough, adding more water if necessary.

Knead the dough into a ball, wrap it in cling film, and chill for 15 minutes.

Cut the fruit into 1cm pieces.

Melt butter in a pan, add fruit, sugar, zest, and alcohol, then simmer for 10 minutes.

Cool the fruit mixture, stir in mascarpone if using, and chill.

Preheat your oven to 200°C.

Roll the pastry to 2-3mm thick and cut twelve 8.5cm circles to line a bun tray.

Cut twelve 6cm circles from the remaining pastry for the lids.

Fill the cases with fruit, dampen the edges, and seal with the lids.

Make steam holes in the lids, brush with milk, and sprinkle with granulated sugar.

Bake for 25-30 minutes until the pastry is golden-brown.

Cool in the tin for five minutes before serving.

made with
a toodle. project