A warming pie, with custard hat,

Is such a special treat.

And at this special time of year,

They are just fab to eat.

 

If you favour this little snack,

But know not how it’s made,

Then listen close, and I shall share,

The secrets of the trade.

 

No sugar here, just healthy things,

Dried fruits and fruits confits.

Some pastry then and butter,

And for those who choose – brandy.

 

With 75 grams of each of these,

Sultanas, currants, and dates.

Cut up some glace cherries too,

And add raisins to the plate.

 

100 grams of candied peel,

(La corse d’orange confit).

Now dice a golden apple,

And mix them up with glee.

 

You’ll need to add some spices,

That gives the tangy tongue.

Take ginger, nutmeg and some cloves,

And a dash of cinnamon.

 

If you have to hand, mixed spice,

Then add a pinch or two.

Add some liquid in the mix,

Both orange or apple will do.

 

A pan on low will let you cook,

To let the fruits soak up.

The orange juice you added in,

Until they’re nice and plump.

 

When the mix is nice and brown,

Turn off and let it cool,

Tasting is allowed of course,

It is practically a rule…

 

You’ll need a proper pie tin,

With nice deep holes for pies.

I recommend the metal ones,

Then butter the insides.

 

Cut your pastry into rounds,

And put them in the tin.

Take the mixture that you made,

And fill them to the brim.

 

Close the pies with smaller rounds,

Seal them nice and tight.

Then baste and cut some hole on top,

To help them cook just right.

 

20 mins at 185,

Should see them nice and brown.

Take them out to cool them off,

Then icing sugar round…

 

And that’s the lot, now enjoy,

Sit down, relax and eat.

This mincey pie, this fruity fest,

This very special treat.