Brandy Soaked Fruit Pies - cooking recipe

Ingredients

5 oz dried figs, finely chopped
2 oz dried cranberries
2.5 oz raisins, roughly chopped
1.5 oz mixed candied citrus peel
2 oz crystallized ginger, finely chopped
2 oz dried apricots, finely chopped
1 None medium apple, peeled, cored, grated
1/2 cup light brown sugar
2 tbsp fig jam
1 tsp orange zest
2 tbsp orange juice
1 None cinnamon stick, halved
1 tsp pumpkin pie spice
1/3 cup brandy
1 None large egg white, lightly beaten
1 1/2 sheets store-bought frozen tart dough, thawed
None None FOR THE PASTRY DOUGH
2 1/4 cups all-purpose flour
1/3 cup granulated sugar
12 tbsp cold butter, chopped
1 None large egg, lightly beaten
None None powdered sugar, for dusting

Preparation

Combine fruit, sugar, jam, orange zest, orange juice, spices and brandy in a medium bowl. Cover and let stand at room temperature for 1 week or up to a month, stirring mixture every 2-3 days.
Meanwhile, to make the pastry dough, process flour, sugar and butter in a food processor until mixture resembles coarse breadcrumbs. Add egg and process until combined. Knead on a lightly floured surface until smooth. Cover and chill for 30 mins.
Grease 2 - 12-cup muffin pans. Roll out dough until 1/8 inch thick. Cut out 24 - 3 inch discs and use to line muffin recesses. Prick bases all over with a fork then chill for 30 mins.
Preheat oven to 400\u00b0F. Cut the full sheet of store-bought tart dough into 16 squares. Cut each square into 6 strips. Cut the half sheet into 8 squares, cut each square into 6 strips. Make 24 lattice patterns using 6 strips of dough each. Cut a 2 1/2 inch round from each lattice pattern.
Discard cinnamon stick from filling then distribute between pie shells. Top with lattice pastry rounds. Press edges to seal then brush pastry with egg white. Bake for 20 mins, or until golden brown. Dust with powdered sugar to serve.