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Member recipe

Individual Apple Pies

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(1 ratings)

Member recipe by

Servings

Serves 1 - 19 Tartlets

Perfect with a cup of tea these mini apple pies are the same size as a mince pie!

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Ingredients

  • For the pastry:
  • 350g Plain flour, plus extra to to roll out the pastry
  • 200g Cold butter
  • 100g Golden caster sugar
  • Pinch of salt
  • 1 egg yolk
  • 2 capfuls of vanilla extract
  • 2 tablespoons of water
  • 1 tablespoon of milk to glaze
  • For the filling:
  • 3 large apples, chopped thinly
  • Juice of one orange
  • 1 teaspoon mixed spice
  • 2-3 tablespoons of light brown sugar

Method

    1. Put the flour and butter in a bowl and rub together until you have a mixture like breadcrumbs, then stir in the sugar and salt.
    2. Separate the egg and put the yolk into the flour, butter and sugar with the vanilla essence. Stir with a knife.
    3. Add the water a tablespoon at a time and stir with knife until it begins to clump together, then make a ball with it using your hands and knead until smooth.
    4. Put the pastry in the fridge for an hour. Peel and chop the apples and squeeze the orange juice over, then put the sugar and spice and mix in with your hands making sure the apples are all coated evenly.
    5. Pre-heat the oven to 180 fan and roll out the pastry to about half a cm thick (5mm). Cut out circles to fit your cupcake or muffin tray and place them in the wells of the tray.
    6. Fill each one to the top or just above with the apples and then re-roll the pastry to make the tops and place them on.
    7. Glaze them with milk and stab the tops once with a knife. Cook for 15-25 minutes or until golden brown.

Comments, questions and tips

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Comments (2)

Mabel 1's picture

This pastry is amazing. Easy to make ..rolls out a dream and cooks to perfection.
Will be using this for all my sweet tarts and pie's from now on.
Thank you

jeannie960's picture

I'm a bit of a perfectionist with my baking and this is the best pastry I have ever tasted. I used it for xmas pies as well as apple. I think that the egg yolk and the vanilla essence give it an added richness. I add these ingredients to my shortbread as well. I made the pastries up and froze them in a deep muffin tin before baking them over the week. They held their shape well and weren't in anyway soggy or soft.......a nice little bite to them and they were eaten in no time!

Questions (0)

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Tips (2)

jeannie960's picture

I also cooked the apples in the microwave first before I added them to the pastries. I froze left over apple puree in a lidded glass dish once it cooled down as it keeps for ages and I ended up with enough for two lots.

NamSci's picture

Lovely recipe. I was a bit unsure about baking the pies without cooking the apples first - so I softened them in a pan on a medium heat for about 15 - 20 mins and they turned out great.