Instructions: 1. In a large bowl, sift the flour, icing sugar and salt together, stir in the orange zest. Rub in the butter to give a breadcrumb texture. Make a well in the flour, mix the egg with the milk and then gradually add to the flour to form a dough. Wrap in cling film and leave to rest in the refrigerator for at least 30 minutes.

2. Preheat the oven to 180 c / 350 f / Gas Mark 4 and grease a tray of standard muffin tins. Make the filling, put the apples, sugar, butter and orange juice in a pan and simmer gently until the apples are just tender.

Remove from the heat and allow to cool before adding the strawberry pieces.

3. Divide the pastry in half and roll out to 1/4 inch thick. Using a pastry cutter, cut out ten 4 inch circles and use to line the greased muffin tins, prick the base with a fork and leave to rest in the fridge for at least 15 minutes. Roll out the remaining pastry and using a 2 1/2 inch pastry cutter, cut out ten lids.

4. Line the muffin tins with greaseproof paper and baking tins and bake blind in the preheated oven for 5 minutes, remove the greaseproof paper and beans and continue to cook for 5 minutes. Spoon the apple and strawberry mixture into the pastry cases and then moisten the edges of the pastry with a little of the orange juice, place the lids on top and make a small hole in the top of each. Brush the tops with a little egg and bake for 20 minutes.

5. Serve the little pies with fresh custard

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