Christmas Fruit Pies Massam
Serves: 6
Zoie Ernser
1 January 1970
Based on User reviews:
51
Spice
55
Sweetness
58
Sourness
43
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 large
Granny Smith Apple1 cup
Golden Raisins1 cup
Dark Raisins1 cup
Currants (dried)1 tbsp
Lemon Juice (fresh)2 tbsps
Brandy1 cup
Granulated Sugar2 cups
All-Purpose Flour1 cup
Sugar (confectioners')Directions:
1
Make filling Peel and core apple and grate coarse
2
In a bowl stir together apple and dried fruits and stir in remaining filling ingredients
3
Filling may be made 1 day ahead and chilled, covered
4
Peel and core apple and grate coarse
5
In a bowl stir together apple and dried fruits and stir in remaining filling ingredients
6
Filling may be made 1 day ahead and chilled, covered
7
Make dough Preheat oven to 350°F
8
Preheat oven to 350°F
9
In a food processor blend together dough ingredients until a dough forms, about 1 minute
10
Reserve one third dough, chilled, for tops of pies
11
With floured hands roll rounded teaspoonfuls of remaining dough into 1-inch balls and press each ball evenly onto bottom and up side of each of 24 non-stick mini-muffin tins (1 3/4 by 1 inch)
12
Chill shells 30 minutes
13
On a floured surface roll out reserved dough into an 8-inch round (about 3/4 inch thick) and with a 1 1/2-inch round cutter cut out 24 rounds, rerolling scraps as necessary
14
Fill each shell with about 1 heaping teaspoon filling (fill level with top of tin), and top each pie with a round of dough, pressing edges together to seal
15
Chill pies 20 minutes
16
Bake pies in middle of oven 25 to 30 minutes, or until pale golden, and cool in tins on racks 20 minutes
17
Turn pies out onto racks and cool completely
18
Pies may be made 4 days ahead and kept in an airtight container at room temperature
19
In a food processor blend together dough ingredients until a dough forms, about 1 minute
20
Reserve one third dough, chilled, for tops of pies
21
With floured hands roll rounded teaspoonfuls of remaining dough into 1-inch balls and press each ball evenly onto bottom and up side of each of 24 non-stick mini-muffin tins (1 3/4 by 1 inch)
22
Chill shells 30 minutes
23
On a floured surface roll out reserved dough into an 8-inch round (about 3/4 inch thick) and with a 1 1/2-inch round cutter cut out 24 rounds, rerolling scraps as necessary
24
Fill each shell with about 1 heaping teaspoon filling (fill level with top of tin), and top each pie with a round of dough, pressing edges together to seal
25
Chill pies 20 minutes
26
Bake pies in middle of oven 25 to 30 minutes, or until pale golden, and cool in tins on racks 20 minutes
27
Turn pies out onto racks and cool completely
28
Pies may be made 4 days ahead and kept in an airtight container at room temperature