Fruit Pies

These large pies are best served warm with a dairy-free vanilla ice cream. A lovely festive dessert.

Preparation Time: 1 hour


(makes 2 x 12in or 4 x 6cm pies)


  • 1 tsp mixed spice
  • 30g grated green apple
  • 215g mixed dried fruit
  • 1 tbsp brown sugar
  • 1 1/2 tbsp brown rum (optional)
  • 3 tbsps strawberry jam
  • 1 tbsp orange rind (if there is no orange in your dried fruit


  • 2 frozen sheets vegan shortcrust pastry (500g), defrosted
  • Spray oil


Preheat oven to 180 degrees Celsius and spray oil two 12cm tart pans (or you can do 4 x 6 cm tart pans). Set aside.

Add all fruit filling ingredients to a bowl. Stir until fully combined. Set aside.

Add the shortcrust pastry to the pans and push carefully into the sides. Slice off the excess pastry and set aside.

Using a star-shaped pastry cutter, cut out 2 stars from the leftover pastry and set aside.
Prick the base of the pastry with a fork to prevent it from bubbling up in the oven.
Bake in the oven for 10 minutes or until the pastry has browned and the base has hardened.

Divide the fruit mixture between the two pastry pans and spread it out with a spoon to tightly pack the fruit mixture into the corners. Make sure you really press it down tightly.

Top with the pastry stars.

Bake for 30 minutes or until the pastry star has browned and the fruit mixture is slightly bubbling. Allow to sit for 5 minutes, sprinkle with icing sugar and serve.

This recipes comes from Veggieful at