First of all, apologies! It’s been almost a month since I last posted a recipe, ridiculous! For those of you who have Crumbs and Sprinkles on Facebook, you’ll know that I have been working a lot recently… When I say a lot, I mean getting up at 5 in the morning and not getting back from work until midnight. Sufficed to say, I’ve barely had time to bake, let alone blog, which is very saddening! However, today I finally had a day off and not only have I baked my first cheesecake (recipe and photos to come soon), I am also finally able to post about the mini apple pies I made a few weeks ago! I asked my Facebook friends which recipe they’d rather hear about grissini or apple pies and apple pies prevailed so here they are!
These apple pies went to work with me on a long stint so unfortunately, I could only manage a quick photograph of them in their tin before I went to work but I still think they look almost as good as they tasted! I used a basic sweet pastry recipe and filled it with an apple fruit filling that I added cinnamon to. The result ended in something very addictive… I particularly liked the depth of flavour of the pastry, I think the sugar added an extra flavour to it and the balance between pastry and apple was perfect. These were a lot simpler to make than I thought they would be and produced a delicious snack or dessert.
Mini Apple Pies
350g plain flour
200g cold butter
100g golden caster sugar
pinch of salt
1 egg yolk
2 capfuls of vanilla extract
2 tablespoons water
1 tablespoon milk to glaze
1 can apple fruit filling
Cinnamon to taste
- Put the flour and butter in a bowl and rub together until the mixture is the consistency of breadcrumbs and then stir in the sugar and salt.
- Put the egg yolk into the flour mixture with the vanilla essence and stir with a knife.
- Add the water gradually and stir with a knife until it begins to clump together, then make a ball with it using your hands and knead until smooth.
- Put the pastry in the fridge for an hour. Put the apple fruit filling in a bowl and add a sprinkle of cinnamon to it, stir to combine.
- Preheat the oven to 180C fan and roll out the pastry to about 5mm thick. Cut out circles to fit your cupcake tray (I used a shallow cup rather than a deep muffin tray to ensure a balance between the pastry and apple flavours). Place the pastry circles in the wells of the tray (I greased the wells slightly before doing this but I don’t think it’s always necessary).
- Fill each cup with the apple mixture but do not over fill, otherwise filling will ooze out of the pies.
- Re-roll the pastry and cut out smaller circles to make the pie tops. Dab milk along the edge of each pie, place the top circle on and seal each pie.
- Glaze them with milk and stab the tops once with a knife so that a small hole appears and can allow for steam to escape whilst baking.
- Cook for 15-25 minutes or until golden brown.