A perfect blend of buttery pastry and spiced apple filling. These easy-to-make mini pies are ideal for a cosy dessert or a sweet treat for any occasion!
Recipe & photo: Apron&Whisk | Yesenia Consoli
Ingredients
- Pie dough
- 500g plain flour
- 200g icing sugar + extra for dusting
- 250g butter cubed
- 2eggs
- zest of a lemon
- 1tsp vanilla essence
- Apple Filling
- 5granny smith apples peeled and chopped
- 40g butter
- 40g sugar
- 1tbsp cornstarch or flour
- 100ml water
- 30g raisins
- 2tsp ground cinnamon
- 1/2tsp mixed spice
Instructions
Pie Dough
- In a large bowl mix the flour and the cubed butter to a crumbly mixture. Work with your fingertips so that you don't melt the butter.
- Add the icing sugar, lemon peel and vanilla. Combine well.
- Form a well with the ingredients, put the eggs in the middle and start mixing. Knead the dough briefly until all the ingredients are incorporated and a smooth dough is formed.
- Wrap in cling film and let it rest in the fridge for at least 30 minutes.
Apple Filling
- In a saucepan over medium heat, mix together the chopped apples, sugar, butter, cinnamon and mixed spice. Mix the cornstarch and water together in a small bowl and set aside.
- As soon as the apples start to soften, it might take 3 minutes, add the cornstarch mixture.
- Let the mixture cook for another 3 minutes. Take it off heat and mix in the raisins. Let it cool slightly before using in the pies.
Assembly
- Preheat the oven to 180°C or 350°F. Spray the tartlet tins with some baking spray and set aside.
- Roll out the dough on a floured surface until it's about 0.5 cm thick. Cut the dough and fill the tartlets tins. Fill each tin with the apple mixture.
- Cover the pies with another layer of dough and press the edges to seal both doughs together. Cut some slits at the top of the dough.
- If baking: Bake for about 20-30 minutes. (If air frying– at 180°C or 350°F for 15 minutes)
- Let cool slightly before taking out the moulds. Dust plenty of icing sugar before serving.
