Friday 22 June 2007

min·i ap·ple pies

Ernest Adams, Sara Lee or Laughing Gastronome?

I have this thing where I like to make things like those that are usually bought : digestive biscuits, custard creams and most recently, those individual snack size apple pies. They never turn out exactly how they are when bought, but that is a good thing, isn't it!

The apple pies I was hoping to mimic have a cubed apple filling in a thick, sticky sauce flavoured with cinnamon, short crust pastry - often quite cakey, which I didn't want to reproduce - and all sprinkled with sugar. You know the kind. I most often see them at office morning teas and they are always disappointing, making you wish you had stuck to the tim-tams.

These are perfect to take in your packed lunch, but if you want a full size pie, have a look here.
Snack Size Apple Pies
Makes 12 patty pan size

Shortcrust pastry
100g butter, chilled and cubed
200g flour
a good pinch of salt
1 egg, beaten
cold water

1 tablespoon butter
3 Granny Smith Apples, peeled, cored and cubed
1/2 teaspoon ground cinnamon
2 tablespoons sugar
1 teaspoon cornflour, slacked with a wee bit of water

Caster sugar for sprinkling

Make the pastry by rubbing the butter into the flour with the salt, then forming a dough with almost all the egg, saving some for brushing the pies before baking, and enough cold water. Leave to rest in the fridge for an hour while you make the filling.

Melt the butter then add the apples, cinnamon and sugar, stirring together well. Cook on a gentle heat until the apple is tender, then thoroughly mix in the cornflour slurry and leave to cool.

Preheat the oven to 180°c and put a baking tray in to heat.

Roll out the pastry and using suitably sized cutters, cut 12 sets of tops and bottoms to fit a 12 hole patty pan. Line the holes with the larger circles, divide the filling among them, brush the edges with a little water then lay over the tops. Crimp the edges together with a fork then rest in the fridge for 10 minutes. Brush the tops with the reserved egg from the pastry and sprinkle with sugar. Bake for 15 minutes.

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