These pies are not that sweet at all:
- 1 handful soft dried damaszene plums,
- 1 handful dried figs
- 1 handful dried dates
- 1 handful toasted almonds, roughly chopped
- 3 tablespoons dried currants
- 1 big apple, grated
- 1 tablespoon ginger root, grated
- 1 lime, zestes and juice
- 1 tangerine, juice
- 1 pinch dried orange peel
- 1/2 teaspoon cinnamon
- 1 pinch ground cloves
- 1/3+ cup bourbon - the bourbon lazed around in the kitchen because husband forgot to put the bottle away, so I used it, brandy would be fine too.
- icing sugar
- 200 g flour
- 100 g cold butter, diced
- 1 tablespoon cold water
- 1 pinch salt
The day before:
Chop the dried fruits roughly, mix with the other ingredients (except almonds) and simmer covered, on low heat for 25 minutes. Add more bourbon if there is not enough liquid. Stir from time to time to prevent burning. Let cool down, mix in almonds and keep it in the fridge. The filling can be kept for quite a while so I made a good amount.
Rub flour with butter, salt until coarsely crumbled, add water and knead a dough, let sit, wrapped into cling film, in the fridge for 30 min.
Put the pies together:
Divide dough into two parts. Roll out one part - thin a possible und cut cookie sized circles for the pie crust bottom (I always roll out the dough between two sheets of cling film using a marble rolling pin - no sticking, no additional flour in need). Place "cookies" into small moulds (I used a silicone one containing 15 small round moulds). Make sure the dough lines the moulds from bottom to top.
Pinch the bottoms with a fork, fill 1 teaspoon dried fruit mix into each and make it eaven.
Roll out second part of the dough, cut cookie sized circles, use a very small cookie cutter (I used a star shaped) and cut out the middle parts.
Place each circle on top of the filling and lightly press the edges to the pie crust.
Bake at 175 C for 25 minutes.
Unmould and dust with icing sugar - lots of icing sugar for the sweet tooth.
After one bite: