Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) butter, cold and cut into cubes
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1/4 cup honey
- 1/4 cup molasses
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamom
- 1/2 cup currants
- 1/2 cup raisins
- 1/2 cup chopped candied ginger
- 1/2 cup chopped candied citrus peel
- 1/2 cup chopped nuts (optional)
- 1/4 cup heavy cream
- 1 large egg
Special Equipment Needed:
- Rolling pin
- 8-inch tart pans
- Pastry brush
- Small bowl
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, using a pastry blender or two forks, cut the butter into the flour mixture until it resembles coarse meal.
4. Add the sugars, honey, molasses, and spices and stir until combined.
5. Add the currants, raisins, candied ginger, candied citrus peel, and nuts (if using) and stir until combined.
6. In a small bowl, whisk together the cream and egg.
7. Add the cream mixture to the flour mixture and stir until just combined.
8. On a lightly floured surface, roll out the dough to 1/4-inch thickness.
9. Cut out 8-inch circles of dough and place them in 8-inch tart pans.
10. Brush the tops of the pies with the remaining cream mixture.
11. Bake for 25 minutes, or until golden brown.
12. Let cool before serving.
Time:
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Temperature: 375°F
Serving Size: 8 pies
Nutritional Information (per serving):
Calories: 535 kcal
Fat: 22 g
Carbohydrates: 79 g
Protein: 6 g
Substitutions for Ingredients:
- Butter: Vegetable shortening or coconut oil
- Currants: Raisins or chopped dried apricots
- Candied ginger: Chopped crystallized ginger
- Candied citrus peel: Chopped dried apricots
- Nuts: Chopped almonds or walnuts
Variations:
- Add 1/2 cup of chopped apples or pears for a fruity twist.
- Substitute the currants and raisins for 1/2 cup of chopped dates.
- Add 1/4 teaspoon of ground black pepper for a subtle spicy kick.
Tips and Tricks:
- Make sure the butter is cold when you add it to the flour mixture.
- Use a pastry brush to brush the tops of the pies with the cream mixture.
- Let the pies cool completely before serving.
Storage Instructions:
Store in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
Reheat in a 350°F oven for 10 minutes.
Presentation Ideas:
- Serve with a dollop of whipped cream or a scoop of ice cream.
- Sprinkle with powdered sugar or chopped nuts before serving.
Garnishes:
- Chopped nuts
- Powdered sugar
- Whipped cream
Pairings:
- Vanilla ice cream
- Hot tea
- Mulled cider
Suggested Side Dishes:
- Roasted vegetables
- Salad
- Mashed potatoes
Troubleshooting Advice:
- If the pies are too dry, add a few tablespoons of milk or cream to the dough.
- If the pies are too wet, add a few tablespoons of flour to the dough.
Food Safety Advice:
- Make sure all ingredients are fresh and not expired.
- Store the pies in an airtight container at room temperature.
Food History:
Cornish Fairings Pies are a traditional pastry from Cornwall, England. They were originally sold as a treat at fairs and festivals and were made with a variety of spices and dried fruits.
Flavor Profiles:
The pies have a sweet and spicy flavor with notes of ginger, cinnamon, allspice, cloves, nutmeg, and cardamom.
Serving Suggestions:
- Serve as a dessert or snack.
- Serve with a scoop of ice cream or a dollop of whipped cream.
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Region: British