12 Mini Apple Pies
How to make 12 Mini Apple pies, using our company’s sweet pastry recipe. As always, easy step by step instructions, from start to finish.
Ingredients
Method
- Pastry:
- 230g / 8oz Plain or All-purpose flour
- 45g / 1½oz Icing or Powdered sugar
- 100g / 3½oz Butter
- 1 Large Egg (beaten)
- 2g / pinch of Salt
- Zest of an Orange (optional)
- Filling:
- 900g / 2lb Apples (I use Gala)
- 30g / 1oz Sugar (granulated)
- 15g / ½oz Butter
- 2g / 1tsp Ground Cinnamon
- 1g / ½tsp Ground Nutmeg
- Juice of one small Lemon
- 1tsp Corn flour/starch in 20mls water
- I small Egg (For egg-wash)
- Add the flour, butter, icing sugar, orange zest and salt to your food processor, pulse the machine until you have a fine breadcrumb consistency, this should take about 40 seconds.
- While the processor is running, drizzle in the beaten egg until it all comes together, once again this should only take about 40 seconds.
- Flatten your pastry, wrap it in parchment or cling film, refrigerate for at least 15 minutes.
- For this recipe you’ll need a greased 12 cup tart tin, see video for an example of the tin used.
- Making the filling:
- Wash, peel, core and cut the apples into 12mm / ½inch pieces and coat them in lemon juice. (see the video for the apple varieties I use in the video)
- Sprinkle the sugar in a hot frying pan or wok, and allow the sugar to melt.
- Once melted and golden brown, carefully add the apples to the pan, toss and stir fry them for 2 minutes.
- Add the spices and continue tossing and stir frying the apples.
- Once the apples are coated with spices, add the butter and continue cooking for 2 minutes.
- Mix and pour in the water and corn flour/starch mixture, stir it in until the apple filling thickens.
- Carefully get the cooked apple filling into a bowl, cover with cling film, allow to cool.
- Assembly:
- Roll out your pastry until it is 3mm or ⅛” thick.
- Using a pastry cutter that is bigger than the tin moulds, cut out the 12 pie bases, once cut store them in fridge until needed.
- Reroll all the pastry scraps and cut out the lids for the pies using a smaller cutter, see the video for the sizes I used.
- Place the bases in the greased pie tin cups, gently pressing them down into the cups.
- Prick each one 2 or 3 times with a fork, this is called docking the pastry, It prevents the pastry base from bubbling up in the oven.
- At this point, preheat your oven to 170°C / 340°F / Gas mark 3.
- Add a heaped tsp of the now cold apple filling to each cup.
- Place the lids on each pie, lightly brush the lids with egg-wash.
- Get them into the preheated oven, and set your timer for 20 minutes.
- Once the time is up, remove the tray from the oven, and gently lift each pie out of the tin and on to a wire rack.
- Dust each one with a little icing or powdered sugar.
- Allow to cool for a few minutes before serving, either on their own, or with double/heavy cream or Ice cream.
- At Christmas time, we served these hot, with a rich creamy brandy sauce.
- Enjoy.
Equipment & products used in my kitchen and videos
