Apple and pecan pie
Makes 8 pies
Ingredients
25g / 1oz unsalted butter
350g /12oz prepared weight of peeled, cored and diced dessert apples
2 level tablespoons soft brown sugar
25g /1oz pecans, chopped
¼ teaspoon cinnamon
¼ teaspoon ground nutmeg
1 tablespoon double cream
250g / 9oz shortcrust pastry
250g / 9oz sweet shortcrust pastry
Milk
Icing sugar
Method
1. Melt the butter in a saucepan. Add the diced apples, cook gently until golden but still
holding their shape.
2. Stir in the sugar, pecans, spices and cream. Remove from heat, leave to cool.
3. Roll out the shortcrust pastry, cut out four circles using the larger side of the base/lid
cutter .Using the shaping tool gently press each base into its mould. Roll out the
sweet pastry, cut out four circles using the smaller side of the base/lid cutter. These
will be the lids of the pies.
4. Spoon the cool filling into each pie, do not over fill. Place the pastry lids on the pies,
brush lightly with milk. Close the lid and cook for 10 minutes.
5. Remove the pie, dust with icing sugar.
6. Repeat steps 3-5 to make another four pies.
Apricot and almond tarts
Makes 8 tarts
Ingredients
50g / 2oz unsalted butter at room temperature
50g / 2oz caster sugar
1 medium size egg
50g / 2oz ground almonds
2-3 drops almond extract
1 teaspoon plain flour
410g tin apricots
250g / 9oz shortcrust pastry
8 teaspoons apricot jam
Icing sugar
Method
1. In a bowl, mix the butter and sugar until pale and creamy. Mix in the egg, ground
almonds, almond extract and plain flour.
2. Drain the apricots and pat dry with kitchen paper.
3. Roll out the shortcrust pastry, cut out four circles using the larger side of the base/lid
cutter. Using the shaping tool gently press each base into its mould.
4. Put 1 teaspoon of apricot jam into the mould, place one apricot half on top of the
jam, then top with 1 dessertspoon of the almond filling.
5. Close the lid and cook for 10 minutes. Remove the pies.
6. Repeat steps 3-5 to make another four pies.
