Ingredients:

• For the filling:
• 250 gms – Raisins
• 325 gms – Currant
• 100 ml – Brandy
• Zest of one Lemon
• 300 gms – Butter
• 250 gms – Brown sugar
• 85 gms – Mixed peel
• 1 no – Apple (chopped)
• For the pie pastry:
• 225 gms – Butter (just out of the fridge)
• 350 gms – Flour
• 100 gms – Castor Sugar
• A pinch of salt
• An Egg

Method:

1. For the filling:
2. Soak the fruits in brandy till they plump up.
3. Add the rest of the ingredients and mix well and keep aside in a cool place for an hour at least.
4. Tip: Want stronger flavours, then make it at least two days in advance.
5. For the pie pastry
6. Mix all the dry ingredients and then add the grated butter.
7. Knead all the ingredients to make a ball like short crust. And keep aside for 15-20 minutes.
8. Assembling the pie:
9. Lightly brush the pie mold or cup cake mould.
10. Knead the dough one more time and roll out the pie dough into a sheet using a rolling pin. Cut small swaths and line the pie mould. Press the dough lightly into the mold and remove the excess dough. 
11. Fill the pie with one tablespoon of the mince. Remember you want to only fill it 3/4th of the pie size. 
12. To make the lid of the pie, place a small ball of dough in your hands and cup it and then place it on the pies. Brush with egg-wash.
13. Bake at 180 degrees Celsius for15-20 minutes.
14. Remove and let it cool before unmolding. 

Recipe courtesy of Chef Ipshita Mazumdar Chakladar