Festive Pie with Spiced Fruit Filling
4,6 / 10
ready in 3 h. 45 min.
- For the filling
- 1.333 cups Dried Fruit (e. g. prunes, apricots, dates etc, finely chopped)
- 0.333 cup Candied fruit (e. g. mango, ginger, pineapple, finely chopped)
- 1 organic Orange (zest grated)
- 1 organic lemon (juiced and zest grated)
- 1 Apple (peeled and diced)
- ¼ cup chopped almonds
- ½ cup Lard
- ¼ cup sugar
- 2 teaspoons Gingerbread spice (see Tips below)
- 2 teaspoons Apricot Brandy
To make the gingerbread spice simply mix together 100 g ground cinnamon 75 g ground cloves 50 g ground nutmeg 75 g ground ginger 125 g ground fennel seeds 125 g ground coriander seeds 125 g aniseed
Heat the oven to the lowest temperature.
Mix together the dried fruit, candied fruit, orange and lemon zest, apple and the almonds. Stir in the lard, sugar, lemon juice, gingerbread spice and the brandy. Spread on a baking tray and bake for 2 hours stirring often. Once finished turn up the temperature to 180°C (160°C in a fan oven), 350°F, gas 4.
Pile the flour on the work surface and stir in a pinch of salt and the sugar. Create a well in the middle and place the butter around the well. Crack the egg into the well and chop all the ingredients up together so that breadcrumbs are formed. Quickly knead into a ball, wrap in cling film and chill for 30 minutes.
Split the pastry into 2 equal halves and roll out on a floured work surface into two circles to fit the pie dish. Place one half in the pie dish creating an edge. Spread with the filling and cut random star shapes out of the second circle. Place the lid on top of the pie, press the edges together firmly and decorated with the cut out stars. bake for 30 min until golden brown.
Remove from the oven, carefully remove from the dish and leave to cool. Serve dusted with icing sugar.