Classic Mini Apple Pies – H&S Recipe Of The Week
Classic Mini Apple Pies
Classic Mini Apple Pies are composed of sweet caramelly apple fillings inside perfectly crisp pies. They are easy to make so don’t be afraid to try them out from scratch!
CLASSIC MINI APPLE PIES
CLASSIC MINI APPLE PIES (servings for 4)
INGREDIENTS (For The Pastry Dough)
1⁄4 cup sugar
2½ cups all-purpose flour
1⁄4 tsp salt
1 tsp cinnamon powder
1 cup (225g) of cold unsalted butter (cut into cubes)
4 tbsp ice-cold water
INGREDIENTS (For The Pastry Filling)
6 medium-sized apples (peeled and cut into cubes)
1⁄4 cup fresh lemon juice
2⁄3 cup sugar
4 tbsp butter
1 tsp cinnamon powder
Zest of 1 lemon
2 tbsp all-purpose flour
1 egg beaten
1⁄4 cup sugar with 1tsp cinnamon powder
METHOD
STEP 1 (For The Pastry Dough)
In a food processor add all dry ingredients for the dough then pulse it for a few seconds to make sure all is evenly mixed. Then add the cold butter cubes and pulse it again for a couple of times. Now as you gradually add the cold water pulse again. Remove this on either a pastry mat or on your marble top and bring the dough together with your hands until it forms a disc then wrap it in a cling film and refrigerate it.
STEP 2 (For The Filling)
In a bowl add your apple pieces then add the lemon juice and using your hands mix the apples. Then add the sugar and again mix using your hands. In a nonstick pan add the butter then add the apples and cook on medium-high for a few minutes stirring occasionally. Now reduce the heat and add the cinnamon and lemon zest & stir then cover and let cook for 6 minutes, stirring occasionally. Now add the flour and mix and let cook for another couple of minutes, making sure the apple is not mushy and still has its shape. Now sieve the juices from the apples and return the juices back to the pan and let cook on medium-low until it is a thick sauce and not runny (make sure it’s not too thick). Now return back to the apples and once cooled down refrigerate the filling.
STEP 3 (Assembling Your Pie)
On your marble top or pastry-mat, sprinkle out some flour sparingly, making sure the dough won’t stick, then add place the dough and sprinkle some more flour on top of the dough and using your rolling pin roll it out and sprinkle some more flour once again and roll until 1/8 inch thick. Take your moulds and cut out the dough slightly bigger than the moulds. Now gently place the dough in the moulds taking the shape of the mould with no air in between. Add your apple pie filling in all moulds. Now take the remaining scraps and roll out the dough again and using a pizza cutter cut out strips then form a lattice with the strips.
STEP 4 (Coating & Baking)
Pre-heat your oven at 400 degrees. In the meantime take a brush and gently brush the beaten egg on the top of the pies. Then take your cinnamon and sugar mixture and sprinkle sparingly on all the pies. Now take a strip of aluminium foil and wrap around the pie (tent) to avoid burning of edges, & bake for 30-40 minutes until golden.
Serve hot! You can also serve with a scoop of vanilla ice-cream!
