These individual gooseberry and almond pies in crumbly pastry are good enough to give your dinner guests goose-bumps
- cream or ice cream, to serve
- 1 large egg, separated
- 225g unsalted butter, softened but not too greasy
- 50g white caster sugar, plus extra 25g for sprinkling
- 350g plain flour, plus extra for dusting
- 50g unsalted butter, softened
- 50g caster sugar
- 1 large egg
- 1 tsp almond extract
- 50g ground almond
- 1 tbsp plain flour
- 300g gooseberry (medium-sized are best, 6 per pie), topped and tailed
MethodAdd the flour and pulse until the mix comes together in clumps, but don’t overwork it. Tip onto the work surface and squish the dough together to make a smooth disc. Wrap and chill for 30 mins.
- 2 cups all-purpose flour
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 1/4 cup butter
- 1/4 cup shortening
- 1/3 cup milk
- 1 Egg, separated
- 1 tablespoon water
- 8 small baking apples (such as Granny Smith, Braeburn or Jonathan) (2 3/4-inches in diameter; about 4 1/2 ounces each), cored and peeled
- 1 cup Caramel Ice Cream topping
- 1/4 cup chopped toasted hazelnuts
- 1/2 teaspoon Apple Pie spice
- 2 tablespoons butter, cut into 8 small Pieces
- 1 lemon, cut in half
- 1 teaspoon sugar
- 1 tablespoon water
- sage leaves
- Preheat oven to 350 degrees F. For pastry, in a large bowl combine the flour, 3 Tbsp. sugar, and salt. Cut in 1/4 cup butter and shortening until pieces are pea-size. In a small bowl combine the milk, egg yolk, and 1 Tbsp. water. Add to flour mixture. Stir with a fork until combined. Gather and knead mixture gently until it forms a dough. Divide dough in half.
- On a well-floured surface, roll each half of dough to an 8x8-inch square, about 1/8-inch thick. Cut into four, 4-inch squares from each half of the dough. Cover and set pastry squares aside.
- In a small bowl combine 1/2 cup caramel topping, hazelnuts, and apple pie spice. Place each apple in a 6-oz. ramekin or custard cup. Fill each apple center with caramel mixture. Dot each with 1 piece of butter. Squeeze lemon halves over apples. Lay a pastry square over each apple. Arrange dishes on a foil-lined baking sheet*. In a small bowl whisk together egg white and 1 tablespoon water. Brush over pastry and sprinkle each with additional sugar.
- Bake for 30 minutes or until pastry is golden and apples are tender. Remove; let stand in pan on a wire rack 20 minutes. Serve warm with additional caramel sauce and a sprinkle of cinnamon. Scatter with fresh sage leaves, if desired.
- 2/3 cup sugar
- 3 tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1 1/2 cups frozen blueberries
- 1 1/2 cups frozen raspberries
- 1 1/2 cups frozen tart red cherries
- 1 15 ounce package rolled refrigerated unbaked Piecrust (2 crusts)
- 4 4 1/2 inches individual foil pie plates
- In a large bowl, combine 2/3 cup sugar, flour, and cinnamon. Add blueberries, raspberries, and cherries and toss to coat. Let stand for 45 minutes or until fruit starts to thaw.
- Meanwhile, cut four 6-inch circles from the pie crusts, reserving scraps of pastry. Press the pastry circles into pie plates. Spoon fruit mixture into each pie plate. Trim pastry even with edges of pie plates. If desired, press pastry edges with the tines of a fork to decorate.
- Preheat oven to 375 degrees F. Use small cookie cutters to cut shapes and letters from pastry scraps. Place pastry cutouts on top of fruit mixture in pie plates. Brush cutouts with milk and sprinkle with additional sugar. Arrange pie plates in a 15x10x1-inch baking pan. Cover the pies loosely with a sheet of foil.
- Bake for 25 minutes. Remove foil. Bake for 25 minutes more or until pastry is golden and filling is bubbly. Remove and cool in pan on a wire rack. Makes 4 servings.
- 5 cups large seedless red and/or green grapes, halved
- 1/3 cup packed brown sugar
- 1/4 cup all-purpose flour
- 1 tablespoon port wine or grape juice
- 1 15 ounce package folded refrigerated unbaked Piecrust (2 crusts)
- 1 Egg white
- 1 tablespoon water
- Coarse sugar
- Preheat oven to 400 degree F. For filling, in a large bowl stir together grapes, brown sugar, 1/4 cup flour, and port wine or grape juice. Set aside.
- Let refrigerated piecrusts stand at room temperature, according to package directions. On a lightly floured surface roll each crust to a 13-inch circle. For the 4-inch pie pans, cut two 6- to 6-1/2-inch circles from each crust. Line four 4-inch pie pans with the pastry circles. For the 9-inch pie, roll out 1 of the pie crusts to a 13-inch circle (set aside remaining pie crust for another use). Trim pastry to 3/4 inch beyond the edge of the pie pans (do not fold under). Casually crimp edges letting the pastry fall over edge of pie pans in a free-form style. Transfer filling to pastry-lined pie pans.
- For the 4-inch pies bake about 25 minutes or until pastry is golden brown and filling is bubbly. For the 9-inch pie, cover edge of pie with foil, bake for 25 minutes. Remove foil and bake 25 to 30 minutes more or until filling is bubbly. Cool on a wire rack.
- Meanwhile, use a 1- to 2-inch leaf cookie cutter to cut four leaves from the remaining pastry. Combine egg white and water. Brush leaf cutouts with egg white mixture. Sprinkle with coarse sugar. Place cutouts on a cookie sheet. Bake 7 to 8 minutes or until golden brown. Place a leaf cutout on each pie. Makes 8 servings.