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1
Add the flour, butter, icing sugar, orange zest and salt to your food processor, pulse the machine until you have a fine breadcrumb consistency, this should take about 40 seconds.
2
While the processor is running, drizzle in the beaten egg until it all comes together, once again this should only take about 40 seconds.
3
Flatten your pastry, wrap it in parchment or cling film, refrigerate for at least 15 minutes.
4
For this recipe you’ll need a greased 12 cup tart tin, see video for an example of the tin used.
5
Making the filling:
6
Wash, peel, core and cut the apples into 12mm / ½inch pieces and coat them in lemon juice. (see the video for the apple varieties I use in the video)
7
Sprinkle the sugar in a hot frying pan or wok, and allow the sugar to melt.
8
Once melted and golden brown, carefully add the apples to the pan, toss and stir fry them for 2 minutes.
9
Add the spices and continue tossing and stir frying the apples.
10
Once the apples are coated with spices, add the butter and continue cooking for 2 minutes.
11
Mix and pour in the water and corn flour/starch mixture, stir it in until the apple filling thickens.
12
Carefully get the cooked apple filling into a bowl, cover with cling film, allow to cool.
13
Assembly:
14
Roll out your pastry until it is 3mm or ⅛” thick.
15
Using a pastry cutter that is bigger than the tin moulds, cut out the 12 pie bases, once cut store them in fridge until needed.
16
Reroll all the pastry scraps and cut out the lids for the pies using a smaller cutter, see the video for the sizes I used.
17
Place the bases in the greased pie tin cups, gently pressing them down into the cups.
18
Prick each one 2 or 3 times with a fork, this is called docking the pastry, It prevents the pastry base from bubbling up in the oven.
19
At this point, preheat your oven to 170°C / 340°F / Gas mark 3.
20
Add a heaped tsp of the now cold apple filling to each cup.
21
Place the lids on each pie, lightly brush the lids with egg-wash.
22
Get them into the preheated oven, and set your timer for 20 minutes.
23
Once the time is up, remove the tray from the oven, and gently lift each pie out of the tin and on to a wire rack.
24
Dust each one with a little icing or powdered sugar.
25
Allow to cool for a few minutes before serving, either on their own, or with double/heavy cream or Ice cream.
26
At Christmas time, we served these hot, with a rich creamy brandy sauce.
27
Enjoy.
Method
Ingredients
Pastry:
230g / 8oz Plain or All-purpose flour
45g / 1½oz Icing or Powdered sugar
100g / 3½oz Butter
1 Large Egg (beaten)
2g / pinch of Salt
Zest of an Orange (optional)
Filling:
900g / 2lb Apples (I use Gala)
30g / 1oz Sugar (granulated)
15g / ½oz Butter
2g / 1tsp Ground Cinnamon
1g / ½tsp Ground Nutmeg
Juice of one small Lemon
1tsp Corn flour/starch in 20mls water
I small Egg (For egg-wash)
Silicone Utensil Holder & Drip Pad
Adjustable Stainless Steel Rolling Pin
Skeleton style Oven Gloves. Rated for up to and not beyond 260°C / 500°F.
Quality Pastry Brush (Natural bristles)
FEATURED PRODUCTS
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