Traditional Maltese Apple Pies

Instructions

Pie Dough

1. 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.
2. Add the icing sugar, lemon peel and vanilla. Combine well.
3. 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.
4. Wrap in cling film and let it rest in the fridge for at least 30 minutes.

Apple Filling

1. 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.
2. As soon as the apples start to soften, it might take 3 minutes, add the cornstarch mixture.
3. 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

1. Preheat the oven to 180°C or 350°F. Spray the tartlet tins with some baking spray and set aside.
2. 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.
3. 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.
4. If baking: Bake for about 20-30 minutes. (If air frying– at 180°C or 350°F for 15 minutes)
5. Let cool slightly before taking out the moulds. Dust plenty of icing sugar before serving.