Mini Apple Pies

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!

Image

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

Ingredients

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

Method

  • 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.
  • Enjoy!
Advertisements

Cinnamon Roll Doughnut Pie! Oh yes…that’s what I said.

Image

So, recently I made mini cinnamon roll doughnuts and they seemed to be a rather popular blog post! They were also very popular with me; bite size, full of flavour, fluffy and fresh! My love of these mini delights got me thinking about how I could develop this recipe and make it even better. I’ve recently been watching ‘Unique Sweets’ and it really inspires me to try to make something a bit different. I saw one that visited Momofuku milk bar and they make some very interesting pies, such as the crack pie and grasshopper pie, they looked incredible. Hence, the idea for cinnamon roll doughnut pie! A shortcrust pastry crust, cinnamon roll sauce, topped with doughnut batter packed full of chocolate chips to give it that extra flavour and texture.

ImageI was actually surprised at how well this turned out and how addictive it was. The doughnut layer was a little thick but still fluffy and flavoursome. I think when I make this again, I will extend the pastry out to the sides of the case to give it that extra bite and I will put in more sauce to ensure that you always get a kick of cinnamon in every bite.

This pie was really something new that I’d never tried before and it was still so simple; give this a go!

Image

You can find the basic recipes for the sauce and doughnut batter here or here. You can buy shortcrust pastry if you wish or use any simple recipe to make your own, which is always better and more satisfying, I find.

As for assembly, I simply lined a greased pie dish with pastry, added a little semolina to the base, followed by the cinnamon sauce. I folded 200g chocolate chips into the doughnut batter and gently spooned this on top of the cinnamon sauce in the pie dish.

I then baked the pie at 180C for 20 minutes and turned down the temperature to 150C and continued to bake the pie until a skewer inserted into the doughnut layer came out clean. Don’t worry about the edge browning slightly but it shouldn’t burn.

Image