Description
These great to feed a crowd! The whole point of this series is to make your holiday feel doable, delicious, and stress-free.
Ingredients
Scale
- 2 apples, peeled and chopped into small cubes
- 3 tbsp salted butter
- 1/4 cup brown sugar
- 1–2 tsp cinnamon
- 1/4 tsp nutmeg
- 2 tbsp lemon juice
- 1/2 tsp cornflour
- 3 tsp cold water
- 2 sheets frozen shortcrust pastry, thawed
- 1 egg, whisked for glazing
Instructions
- Prepare the Apple Filling:
- In a saucepan, combine the chopped apples, salted butter, brown sugar, cinnamon, nutmeg, and lemon juice.
- Simmer over medium heat until the apples are mostly softened.
- Mix the cornflour with cold water to make a slurry.
- Pour the cornflour mixture into the simmering apples, stirring continuously until the mixture thickens. Remove from heat and set aside to cool.
- Preheat the Oven and Prepare the Pastry:
- Preheat your oven to 180°C (356°F).
- Using a round cookie cutter or the rim of a glass, cut out rounds from one sheet of the pastry (enough to make 9 pies).
- From the second sheet, cut out 1.5cm wide strips for the lattice tops.
- Assemble the Mini Pies:
- Place about 1 tablespoon of the cooled apple filling in the center of each pastry round.
- Arrange two parallel strips of pastry over each filled round, then place two more strips perpendicular to form a lattice pattern.
- Trim any excess pastry from the edges and use a fork to press and seal the edges of the pies.
- Bake the Mini Pies:
- Brush the tops of the pies with the whisked egg to give them a golden, glossy finish when baked.
- Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and crisp.
- Cool and Serve:
- Allow the mini pies to cool slightly before serving, or let them cool completely on a wire rack if not serving immediately.