Individual Apple pies - recipe

Individual Apple pies

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  • Serves

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For the pastry

For the filling

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  1. 1

    Preheat the oven to 180°C (fan 160°C, gas mark 4).

  2. 2

    Place the flour in a mixing bowl, add icing sugar and butter and rub together with your finger tips until the mixture resembles fine breadcrumbs.

    For this step you'll need:

    • 230g Plain white flour plus extra for dusting
    • 50g Icing sugar
    • 100g Butter (unsalted)
  3. 3

    In a separate bowl, mix egg yolks and vanilla extract together. Make a well in the middle of the flour mixture and pour in the egg mixture. With fingertips bring together to form a soft dough. Knead gently and dust with flour, cover with cling film and chill for at least 30 minutes.

    For this step you'll need:

    • 2 Egg yolk(s) (free range)
    • 2tsp Vanilla extract
  4. 4

    For the filling, put the lemon juice and zest into a bowl and add the diced apples, sugar, and cinnamon and mix well together. Finally add the rum and mix.

    For this step you'll need:

    • 2 Lemon(s) juice and zest
    • 8 Apple(s) peeled and diced
    • 250g Unrefined dark muscovado sugar
    • 2tsp Cinnamon
    • 2 tbsp Dark rum
  5. 5

    Roll out the pastry and cut into strips and line sides of tins. Then using a cutter, cut out the pastry base and line 6 tins.

  6. 6

    Mix the eggs together and brush the tops. Spoon in the mixture and dot with the butter. Roll out the remaining pastry, slightly thicker than before and using a bigger cutter for the lids cut out the tops.

    For this step you'll need:

    • 1 Egg(s) (free range)
    • 1 Egg yolk(s) (free range)
    • 50g Butter (unsalted)
  7. 7

    Place on top of the apple mixture and seal and crimp and brush with egg wash. Make a small hole in the middle of the pie and add the parchment cone. Place in the oven for 30-35 minutes until golden brown.

  8. 8

    To serve, sprinkle with cinnamon and pour custard through the cone.

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