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Hot apple pies
Hot apple pies
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Prep Time:
165 minutes
Cook Time:
70 minutes
Total Time:
235 minutes
Impressive individual apple pies with a surprising touch of apple custard by Justine Schofield.
Ingredients:
  • 750g granny smith apples, peeled, cored, halved and sliced
  • 110g raw sugar, plus 2 tbsp extra, to dust
  • 1 vanilla pod, split and seeds scraped
  • 10.60 gm fresh lemon juice
  • 250ml (1 cup) apple juice
  • 20.00 gm vanilla custard powder
  • 2 egg yolks
  • Vanilla custard or ice-cream, to serve
  • 300g plain flour, sifted
  • 60g icing sugar, sifted
  • 5.00 gm ground cinnamon
  • 125g unsalted butter, diced and chilled
  • 40.00 gm white wine, such as chardonnay or pinot grigio
Instructions:
  • To make the pastry, blend flour, icing sugar, and cinnamon in a food processor. Add butter and pulse until the mixture looks like breadcrumbs. Incorporate egg and white wine by pulsing. Bring the dough together on a work surface using your hands. Cover with plastic wrap and refrigerate for at least 1 hour.
  • In a large saucepan over medium heat, mix the apple, sugar, vanilla seeds, vanilla pod, lemon juice, and apple juice. Stir occasionally and cook for 20-25 minutes until the apple becomes soft. Drain the apple mixture using a colander set over a bowl to save the juice. Let it cool before discarding the vanilla pod.
  • Prepare the muffin pan by greasing 4 holes and lining each with a small disc of baking paper.
  • Set aside a quarter of the pastry. Roll out the remaining three-quarters between two sheets of baking paper until it's 3mm thick. Use a 14cm round cookie cutter to cut out 6 discs slightly larger than the muffin holes, allowing the pastry to go up the sides. Line each hole with a pastry round, pressing and trimming to fit. Sprinkle custard powder over each pastry base for the apple custard layer. Spoon the cooled apple filling on top and drizzle with a bit of the reserved cooking juices for added moisture.
  • Roll the remaining pastry to a 3mm thickness between two sheets of baking paper. Use a cutter to cut out 6 pastry discs that are large enough to cover the pies. Trim any excess overhanging pastry.
  • Gently whisk together the egg yolks with 1 tablespoon of water. Brush the mixture over the pastry and sprinkle the additional raw sugar on top. Freeze the pies for 1-2 hours or ideally overnight.
  • Preheat your oven to 180C.
  • Place the pies directly from the freezer into the oven and bake for 40-45 minutes until the pastry is golden and the filling is hot. Enjoy warm with a side of rich vanilla custard or ice cream.

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