Cranberry and Orange One-Crust Pies
Preheat the oven to 200ºC
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- For the pastry:
- 6 oz (175 g) plain flour
- 3 oz (75 g) butter
- For the filling:
- 1½ lb (700 g) cranberries
- 4 oz (110 g) sugar
- zest and juice of 1 orange
- ¼ teaspoon ground cloves
- ¾ teaspoon ground cinnamon
- ¾ teaspoon ground ginger
- ½ whole nutmeg, freshly grated
- 1 egg yolk
- 9 teaspoons semolina
- For the glaze:
- 1 egg white, lightly beaten
- 6 sugar cubes, crushed
- To serve:
- sifted icing sugar
- crème fraîche
- First of all prepare the cranberries by placing them in a saucepan with the sugar, zest and juice of the orange and the spices.
- Bring everything up to simmering point then reduce the heat and cook for about 10 minutes or until the cranberries are soft.
- Then remove them from the heat and leave them aside to get cold. If you are feeling lazy, make the pastry in a food processor, placing the flour and butter in the bowl and process until you have fine crumbs.
- Then add 3 tablespoons of cold water and process until the pastry just comes together, then gather it up into a ball and place it in a polythene bag in the fridge for 30 minutes to rest.
- After that remove the pastry and divide it into 6 equal-sized pieces.
- Roll each piece into roughly a 7 inch (18 cm) circle – it doesn't matter how uneven it is. Then paint a 3½ inch (9 cm) circle in the centre with egg yolk and sprinkle 1½ teaspoons of semolina on to this circle. (The semolina is there to soak up any excess juices.)
- Now divide the cranberries between the pastry circles, spooning them over the semolina and leaving a couple of tablespoons left over.
- Fold the edges of the pastry over them, leaving an uncovered area in the centre. Now pop the leftover cranberries in to fill any gaps.
- Next brush the pastry all over with the beaten egg white and sprinkle with the crushed sugar cubes.
- Then very gently place the pies (a fish slice is good for this) on a greased baking sheet and bake in the oven for about 15-20 minutes or until the pastry is golden brown.
- Serve the pies warm from the oven with a dusting of icing sugar.
Make sure to use a fresh orange! I used one that was a few days old and it made the crusts taste a bit bitter!