It’s National Pie Week and we love an excuse to bake (and eat) delicious treats! We made these tasty fruit pies and thought what better way to celebrate than share the recipe with everyone, so you can spend the weekend with family baking yummy scrummy pies too! It’s great fun making and decorating the pies, get your children to help by adding some whipped cream, icing sugar and being creative with the pie tops - how about a detailed lattice or a mini Boo shape! Scroll down to see the ingredients and the method you will need.
For the pastry:
225g plain flour
110g unsalted butter (and some for greasing the muffin tin)
80g caster sugar
1 medium free range egg
For the filling:
1 tablespoon cornflour
50g light brown sugar
1 teaspoon cinnamon
You'll also need a muffin tin, a rolling pin and a round cutter (around 10-15cm in diameter).
Cut the unsalted butter into 2cm cubes and crumb into the flour.
Add the egg and the caster sugar and mix well to form a dough.
Once you have a dough, wrap it in cling film and pop in the fridge for 20 minutes.
Use some butter to grease your muffin tin.
Roll out the chilled pastry (not too thin or thick, keep it under 0.5cm) and use a round cutter to cut our some large circles. Be sure to keep some spare for the decorating!
Push the circles into your greased muffin tin.
Once you've prepped the fruit pie bases, pop these back in the fridge whilst preparing the filling and decoration.
For the filling, put all the filling ingredients into a mixer and mix on low speed until well mixed.
Spoon your filling into your chilled bases – don't overfill!
Cut some strips of pastry from the little bit you left to one side and use these as lattices for the tops of your pies. If you don't fancy such a detailed design, you can always top them with crumble or a plain circle of pastry. You can even decorate them with some little leaves, a mini Boo or any other decoration of your choice!
Once complete, sprinkle with some brown sugar and bake at 170 degrees celsius until the pastry is golden and filling bubbling.
Leave your pies to cool in the muffin tin for 10 minutes when done. Release with a knife and leave to cool on a cooling rack.
Serving suggestion: A sprinkle of icing sugar, a mini whip of spray cream, topped with a blackberry and a little more cream on the side – yummy!
Hoppy baking! Do share any photos of your pies on Facebook, Twitter or Instagram, we'd love to see them!