INDIVIDUAL APPLE PIES

I love Autumn.  The gorgeous colours, the crisp, frosty mornings, the change in menus from light and fresh to slow cooked comfort food.  Apple pie has to be one of my favourite comfort foods.  There is nothing more inviting than the smell of fresh apple pie cooking in the oven.  Heaven!!  I had a couple of apples from our tree in the garden and wanted to make individual apple pies.  I loved the photos on Zoom Yummy's blog and so decided to pretty much follow her recipe.  I used ready made Sweet Shortcrust pastry but followed the rest of her recipe and the results were delicious.   

   

For the printable version - click here

 

 

Ingredients

• 750g ready made Sweet Shortcrust Pastry
• 8 medium cooking apples peeled, cored and diced evenly
• 1/2 cup granulated, white sugar
• 1 tblsp lemon juice
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 2 tblsps butter, melted
• 20ml cornflour
• Vegetable oil for greasing muffin tin

 

 

Cooking Directions


Preheat the oven to 180 C (356 F)

1. Lightly oil your muffin tin with the vegetable oil.
2. On a lightly floured surface, roll the pastry out to a thickness of 3mm.
3. Cut circles for the base of the pies. They should be big enough so that the edges extend slightly higher than the edge of the pan.
4. Cut enough circles for the top of the pies. These should be slightly smaller than the bases.
5. Ease the large pastry circles carefully into the pan.
6. In a bowl, combine all the ingredients for the filling together and mix well.
7. Taste to make sure there is enough sugar for your taste.
8. Fill the dough with enough of the filling mixture so that it is heaped high above the edge of the pan.
9. Place the pastry tops over the filling.
10. Using a knife or a fork, seal the edges and decorate as you wish.
11. Cut a small slit in the top.
12. Glaze the tops with some milk.
13. Bake in the oven for 25-30 minutes.
14. Let them cool down to just warm and enjoy as is or with some homemade custard.

 

Recipe from http://zoomyummy.com/2010/03/27/mini-apple-pies/    

Written by : Angela Darroch