Winter Fruit Pie

Chop the dried fruit and soak in alcohol (the rum, whiskey or brandy) for 24 hours.

Preheat oven to 350 degrees F.

Place the pear and apple in a medium saucepan and sprinkle with the sugar and allspice. Add the butter and cook over low heat until the fruit is tender, about 10 minutes. Remove from heat and set aside.

Roll out half of the puff pastry to a thickness of 1/8 inch and use to line the base of a 9-inch pie dish, leaving an overhang of 1 inch. Line with parchment or waxed (greaseproof) paper and cover with baking weights, dried beans or rice. Bake for 15 minutes. Remove from the oven and remove the weights and paper.

Fill the pie with layers of apples and pears and drained dried fruits. Roll out the remaining puff pastry 1/8 inch thick, place over the pie and pinch the pastry edges together. Brush with beaten egg and make a small incision in the top. Bake for 25-30 minutes, until puffed and golden. Serve warm with cream.