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Categories:Viewed: 39 - Published at: 3 years ago
Ingredients
- 190 ml apple juice
- 2-3 tbsp caster sugar
- 100 g mixed berries
- 2 None peaches, peeled, stoned and cut into small pieces
- zest None of 1 lemon
- 1 tbsp cornflour, mixed with 2 tbsp water to make a paste
- None None flour, for dusting
- 500 g packet readymade dessert shortcrust pastry
- 1 None egg, beaten
- None None coarse sugar, for sprinkling
Method
- Place the apple juice, sugar, fruit and lemon peel in a medium saucepan in medium-high heat. Bring to a boil. Reduce the heat to low; add the cornstarch paste. Heat, stirring, for a further 1-2 mins until thickened. Remove from the heat and cool to room temperature.
- Preheat the oven to 400°F. On a lightly floured surface, roll out the pastry to 1/8 inch-thickness. Using a large cookie cutter or small bowl as a template, cut out twelve 6-inch circles. Re-roll the trimmings as necessary.
- Place 3 tbsp of the filling in the center of each circle. Brush the edges with the beaten egg. Fold in half and crimp the edges with a fork to seal. Place on a baking sheet lined with parchment paper. Brush the pies with the remaining egg. Sprinkle with the coarse sugar.
- Bake for 20 mins or until golden brown.
