Mini Apple Pies

Like its larger brother only bitesize and just as delicious!


450g Granny Smith Apples (3 large)

Shortcrust Pastry (50g margarine, 100g plain flour, 1 tbs caster sugar, pinch of salt, cold water)

2 tbs caster sugar

2 tbs brown sugar

1 teaspoon cinnamon

4tbs hot water

Milk for brushing

  1. Preheat oven to 180’C. Butter patty pan. Roll out pastry and cut out 12 apple or circle shapes. Lay pastry into dish, overhanging the edges.
  2. Peel and slice apples, put into a saucepan with water, cinnamon and sugar and cook until soft, don’t forget to stir so the sugar doesn’t burn.
  3. Blind bake pastry base for 5 minutes.
  4. Pour in apples and brush lip with milk or water and put top sheet of pastry on.
  5. Secure edges and brush with milk, poke or slice some holes in the top for steam. Trim edges.
  6. Bake for 15 mins or until golden. Makes 12 mini pies, store in an airtight container.

A little harder than the larger pie simply because there is more cutting and fiddling, but they are equally as tasty. I bought an apple shaped cutter especially to make these; they didn’t look as pretty as I had hoped but they still looked a bit like apples and still had the definite apple pie flavour.

I had a fair bit of apple left over after I had filled these but the pies weren’t full after baking as the apples cooked down a bit more, if you are brave enough you could fill them up more and hope that they don’t overflow. I served these on my cupcake tower and they were just the right size. A couple of bites of crumbly pastry with sweet juicy apple filling, the perfect accompaniment to any afternoon tea.

A reminder on shortcrust pastry. In a medium bowl combine 50g margarine with 100g plain flour and a pinch of salt using the rubbing in method, add a tbs sugar if the end product is going to be sweet. Once all the marg is rubbed into the butter add a dash of cold water and mix until it forms a dough, knead lightly until combined. Wrap in glad wrap and place in the fridge for 30 mins and then roll out to desired thickness.

You can change this recipe to what ever amount you need, just use half the weight of flour in margarine.

Love Sonia



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s