I have always considered the humble Apple pie to be an all time classic dessert and sure hit at any dinner party.
It was on a lovely summer evening while preparing dinner that I was hit with an intense craving for a serving of home-made apple pie with a large scope of vanilla ice cream. I had to have pie that evening!! But time was in short supply, so I decided to go mini!!
1lb green apples, peeled, cored and chopped into chunks.
3tbsp brown sugar
3 heaped tbsp’s unsalted butter
1/2tsp lemon juice
1/2tsp vanilla extract
one sheet of ready rolled puff pastry.
- Melt the butter in a heavy bottom sauce pan, and then add the apples, brown sugar, cinnamon, lemon juice and vanilla extract. And cook over a medium heat until the apple chucks have lost their sharp edges and are half-cooked. PS the qualities of the sugar and cinnamon can be altered to personal taste.
- Once the apple mixture is done, take it off the heat and transfer it to a bowl and leave to cool completely. You can pop this in the fridge to speed the process along.
- While the apple mixture is cooling, spray each individual hole of a 12 hole cupcake baking tray with cake release spray or use butter.
- Using a 11cm round cookie cutter cut eight circles of the puff pastry and place each circle in each individual hole in the prepared cupcake try. The pastry will have lip around the edge of each cupcake hole. Using a 10cm round cookie cutter, cut eight more circles that will be the lids for the pies.
- Once the mixture has cooled down completely scoop an equal amount into the prepared cupcake tray. And pre-heat the oven to 180 degree centigrade.Place each 10cm pastry circle over each individual pie and seal with the pastry lip from the bottom half. Make a small slit in each pie to let out steam and egg wash for a lovely golden colour when baked.
- Bake in the preheated oven for 15-25 minutes.
- Once ready gently take out the baking tray and let rest on a cooling rack for five minutes. Then serve warm with ice cream on their own.
These will keep fresh and tasting the same in an air tight container in a cool dry room. They can be enjoyed the next day at room temp or heated lightly in the micro.
Please do let us know how you get on with this recipe.
Happy Baking xx