500g dried apricots
70g brown sugar
400ml water
1 tsp mixed spice
short-crust pastry
1 egg, lightly beaten
Icing sugar for dusting
cream, whipped
Preheat oven to 170C. Place apricots, sugar, water and mixed spice in a saucepan and bring to the boil. Reduce heat and simmer, stirring regularly, for 20 minutes or until stewed, thick and shiny.
Grease 4 small pie tins. Cut 4 rounds from pastry and carefully line tins. Fill with apricot mix. Cut 4 rounds from remaining pastry. Brush pastry edges with egg and cover pies, pushing edges together. Press edges with a fork to seal well. Brush pie tops with egg.
Bake for 30 minutes or until pastry is golden and cooked through. Remove from tins and serve dusted with a little icing sugar and a dollop of creme fraiche.