I’ve been on a bit of a baking and cooking streak lately and while some of it really didn’t work (my custard curdled :( ), these little apple pies turned out absolutely perfect and they are quite easy as well if you use store bough pastry.
MINIATURE APPLE PIES
For the apple sauce:
1.2 kg apples
1 tsp cinnamon
1 unwaxed lemon
75 g brown sugar
3 tbsp water
For the pies:
1 pack puff pastry or make your own following this recipe
icing sugar for dusting
- Make the apple sauce by peeling, coring and chopping the apples into small pieces. Put the apples in a frying pan and add the sugar and cinnamon, as well as 2 tbsp water. Slice the lemon into thick slices and add it to the apple. Cook the apples over a medium heat for about 10-15 minutes or so until they are soft but try not to turn them into a complete mush. Take out the lemon sliced and leave the apple sauce to cool.
- Roll out the pastry on a floured surface ( or just buy pre-rolled pastry like I did) and cut it into rectangles that are roughly 10x20 cm big. Break the egg into a cup, whisk it and brush the edges of your rectangle with egg.
- Put a big spoon full of your apple mixture onto the rectangle and fold the edges together, pressing them down firmly to seal the pies. Try to put as much apple mix into your parcels as possible otherwise they will be mainly filled with air in the end.
- Put the pies in the fridge for about 15 minutes, then brush them with the remaining egg.
- Bake the pies in a preheated oven at 200 C for 25 minutes.
- Dust them lightly with icing sugar and serve while still warm if possible