Ingredients

• 2 tablespoons brown sugar
• 2 tablespoons brandy
• 1 small Granny Smith apple, peeled, cored, coarsely grated
• 85g raisins, coarsely chopped
• 85g currants
• 85g sultanas
• 60g glace cherries, coarsely chopped
• 115g (1/3 cup) breakfast marmalade
• 1/4 teaspoon mixed spice
• 600g (4 cups) plain flour
• 80g (1/2 cup) icing sugar mixture
• 300g chilled butter, chopped
• 2 egg yolks
• 4-5 tablespoons water
• White sugar, to sprinkle
• Icing sugar, to dust

Method

• Step 1 Combine the brown sugar, brandy, apple, raisins, currants, sultanas, cherries, marmalade and mixed spice in a bowl. Set aside, covered, stirring occasionally, for 1-2 days to macerate.
• Step 2 Place the flour, icing sugar and butter in the bowl of a food processor and process until it resembles fine breadcrumbs. Add the egg yolks and water, and process until the dough just comes together.
• Step 3 Turn the dough onto a lightly floured surface and knead until smooth.
• Step 4 Preheat oven to 180°C. Roll out the pastry between 2 sheets of non-stick baking paper until 3mm thick. Use a round 6.5cm-diameter pastry cutter to cut 40 discs from the pastry. Line forty 30ml (1 1/2-tablespoon) capacity patty pans with the discs. Use a fork to prick the bases.
• Step 5 Re-roll leftover pastry between 2 sheets of non-stick baking paper until 3mm thick. Use a round 5cm-diameter pastry cutter to cut 40 discs from the pastry. Spoon 1 heaped teaspoon of fruit mixture into each pastry case. Top with pastry discs. Press edges to seal. Sprinkle with white sugar. Bake for 30-35 minutes. Set aside for 15 minutes to cool before transferring to a wire rack to cool completely.
• Step 6 Dust the pies with icing sugar to serve.