This is one of my favourite Christmas recipes from the archives so I had to repost it. There will be some old and some new Christmas posts over here during next week.
Ingredients for the filling
- 500 gr apples (Jonagold or Pink Lady)
- 250 gr currants
- 100 gr dried cranberries
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- zest of 1 orange
- 500 ml of organic apple juice
- 1 teaspoon vanilla extract
Ingredients for the dough
- 375 gr flour
- 260 gr (cold) unsalted butter
- 125 gr white caster sugar
- 1 egg
- 12 aluminium ramekins
Preparations
- Cut the apples into small pieces. Mix the apples, currants and cranberries in a saucepan. Add the apple juice, cinnamon, nutmeg, ginger, vanilla extract and orange zest and cover the pan with the lid. Simmer on low heat for 30 minutes, make sure to stir. Add more of the apple juice, if necessary, to the mixture to keep it moist and juicy. Simmer for another 30 minutes. Turn off the heat and let the mixture cool.
- Knead all ingredients for the dough in a food processor until you have a ball. If you don’t have a food processor, then knead the dough with your hands in a large bowl. Push the ball flat, wrap in plastic foil and let the dough cool for 30 minutes in the refrigerator.
- Preheat the oven to 200°C.
- Remove the dough from the refrigerator
- Dust a smooth surface with flour and roll out the dough about 2 mm thick. Use a bowl which is just slightly larger as the aluminium baking dishes and cut out circles from the dough. Push them into the aluminium ramekins. Scoop the fruit mixture into the ramekins and cover with a star cut out of the dough.
- Bake the pies for 15-20 minutes in the oven.
- Let the pies cool slightly and dust with powdered sugar.