If you have time, soak the fruit over night, if not I’d say a minimum of 5hrs would be ok. It won’t change the end result drastically, soaking just allows the dried fruits to soften and gives them an orange flavour 🙂
The dough needs to be refrigerated for at least 3hrs, I suggest making it the night before with the fruit filling or putting in the freezer for 45mins
Prep Time: 30-40mins (plus overnight soaking)
Baking Time: 25-30mins Skill Level: 3/5
Mixing bowl (a few)
Biscuit cutter- 8 cm
12 hole deep bun/mini muffin tin (shallower tin = more pies and will need a smaller biscuit cutter)
350g mixed dried fruit (I used a ready mix of sultanas, raisins, currents and citrus peel)
juice of 2 oranges*
zest of 1 orange *
165g plain flour
25g ground almonds
120g butter (cubed)
40g caster sugar
60g plain flour
60g rolled oats
50g butter (softened)
40g caster sugar
¼tsp ground nutmeg
250g white marzipan
2 apples (grated)
*if only soaking for a few hours, use juice of 1 orange and zest of 2
The day before
In a mixing bowl, mix together dried fruit, orange juice and orange zest. Cover and refrigerate over night.
For the dough; put the butter, flour, ground almonds and sugarin a food processor and whizz on low-med speed, until mixture resembles fine crumbs. (Can be done by hand; rub butter and flour together)
Add the egg and continue whizzing until mixture comes together to form a dough.
Tip onto surface, shape into disc, cover in cling film and refrigerate overnight or for at least 3hrs.
On the day
Preheat oven to 180c/160c fan/gas 6
Remove dough from fridge.
CRUMBLE: Rub together flour, butter and oats to form med-large bread crumbs. Stir in sugar and nutmeg. Set aside.
Roll out dough on lightly floured surface until about 3mm thick.
Using a biscuit cutter, cut out circles for the bases of your pies and place in muffin/bun tin.
Bring together scraps of dough, re roll and repeat step 5.
Once your bases are cut, following the instructions on the packet, roll out your marzipan.
Put a layer of marzipan at the bottom of each pie – this can be done by cutting out circles or by simply ripping up bits of marzipan to cover each pie base (it will melt when its baked anyway)
Fill each pie with dried fruit filling (drain any excess juice)** top with grated apple, then cover with crumble.
Place pies in oven and bake for 25-30mins or until pastry is golden brown.
Leave pies to cool for 5mins before removing from tin. Best served warm with a cup of something warm 🙂
**Don’t be afraid to pile the fruit and crumble up, when they cook they will set and “stick” a bit…
WHO HIDES IN THE BAKERY AT CHRISTMAS?
Christmas wouldn’t be Christmas, without a bit of Mariah….
Well somehow I did it guys. Three recipes in less than a week. Definitely need to keep the momentum up throughout next year and bombard you with new posts! I hope you have a marvellous Christmas and enjoy your cracker jokes, I know I will!