I made these fruit pies for an after school treat last week with fruit I had in our fruit bowl that needed using up. They are great for those who dislike traditional fruit mince as they taste lighter and are suet and alcohol free. Perfect for afternoon tea or pudding, anytime of year not just in the run up to Christmas. Use whatever pastry you like. I made my own but filo or store bought shortcrust pastry would work just as well.
Festive Fruit Pies
I used the pastry recipe from this post.
2 eating apples
75g dried cranberries
3 Tblsp water or orange juice
1 Tblsp caster sugar or light soft brown sugar
1 tsp ground cinnamon
1 tsp vanilla bean paste
Make the pastry and leave it to chill in the fridge whilst you make the filling. Peel and core the apples and pears then dice them into small pieces, chop the plums into cubes the same size as the apples and pears.
Put a saucepan over a low heat and add the prepared fruit along with the water. Cook, covered, for about 15 - 20 minutes until the fruit has softened. Add the sugar, cinnamon and vanilla then cook for another 5 minutes. Cool to room temperature before using.
Grease a 12 hole muffin tin and preheat your oven to 190C. I use a metal muffin tin which helps to avoid my pies having soggy bottoms.
Roll out your pastry and cut 12 circles big enough to line the holes of the muffin tin. Press each circle of pastry gently but firmly into each of the muffin tin holes then fill each three quarters full with fruit filling. Cut out 12 circles which will form lids for the pies and put on top of each filled pastry case.
Bake in the preheated oven for 15 - 20 minutes until golden and cooked through. Cool in the tin for 5 minutes before carefully transferring to a wire rack to finish cooling.