250g plain flour, plus extra for dusting
50g icing sugar, plus extra for dusting
1 tsp ground mixed spice
125g Stork, diced
1 large free-range egg, beaten
4 tbsp milk
For the filling 2 medium Bramley apples, about 400g, peeled, cored and chopped
4 tbsp dried cranberries
3 tbsp golden caster sugar
Finely grated zest of 1 orange
4 tbsp Winter Pimms
1 Place the flour, icing sugar, spice and Stork in a food processor and whizz until it resembles fine breadcrumbs. Add the egg and 2 tbsp milk and whizz again until the mixture comes together. Bring together to make a ball then wrap in cling film and chill for at least 30 minutes.
2 Preheat the oven to 200°C, gas mark 6. Stir together the apples, cranberries, sugar, orange zest and Pimms.
3 Roll out the pastry on a floured surface to 3mm thick. Using a 10cm fluted round cutter, stamp out 12 rounds then re-roll the trimmings and stamp out 12 x 5cm rounds to make the pie lids.
4 Use the large discs to line a 12-hole muffin tin. Spoon in the filling then place the lids on top (there should be a little gap around the edge). Brush with milk and bake for 20 – 25 minutes until golden brown and cooked all the way through. Dust lightly with icing sugar before serving.