Apple and cranberry pot pies
Pot pies were invented by people who love pies but who have no time for fussing about with pastry. Here's a quick and easy apple and winter fruit pot pie. Use both tart and sweet apples (granny smiths and galas, for example) and serve with cream, ice-cream or yoghurt.
Ingredients
2 tsp butter for pie tins
6 apples (about 1 kg), cored and chopped
100g raisins or sultanas
100g dried cranberries
50g currants
1 tsp ground cinnamon
100g brown sugar
150ml apple juice
2 tsp cornflour
1 tbsp whisky, brandy or rum
2 sheets sweet shortcrust pastry, thawed
1 egg yolk mixed with 1 tsp water
1 tbsp granulated sugar for tops
Method
1. Heat the oven to 200C and butter four individual pie tins. In a saucepan, combine the chopped apples, raisins, cranberries, currants, cinnamon, brown sugar and apple juice and cook over medium heat for 10 minutes, tossing constantly, until the apple has softened and the dried fruit plumped.
2. Mix the cornflour and whisky, and stir through the fruit mixture for 30 seconds, then set aside to cool.
3. When cool, divide the apple mixture between the pie tins, mounding it slightly.
4. Trim the pastry according to your pie tins and drape it over the top, trimming the edges and pressing them with the tines of a fork to help seal.
5. Glaze the top with the egg wash, scatter with sugar and bake for 20 minutes until hot and golden.
6. Serve with cream or ice-cream.
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