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Mini apple and cranberry pies
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Prep Time:
60 minutes
Cook Time:
45 minutes
Total Time:
105 minutes
Indulge in heavenly mini apple and cranberry pastry pies served with cream for a delightful dessert.
Ingredients:
  • 187.50 ml plain flour, plus extra for dusting
  • 24.00 gm icing sugar mixture
  • 75g cold butter, chopped
  • 20.00 gm iced water
  • 6 (130g each) small pink lady apples
  • 40.00 gm caster sugar
  • 40.00 ml raisins
  • 40.00 ml dried cranberries
  • 1/2 tsp finely grated lemon rind
  • 57.20 gm honey
  • 83.33 gm double cream, to serve
Instructions:
  • In a food processor, combine flour, icing sugar, and butter until mixture resembles fine crumbs. Add iced water and process until dough just comes together, adding more water if needed. Transfer the dough to a lightly floured surface and knead until smooth. Shape into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.
  • Prepare the apples by cutting off the top quarter of each one. Set the tops aside. Proceed to peel and core 4 of the apples, cutting them into 1cm pieces as described in the notes.
  • In a saucepan over medium-high heat, combine chopped apple, caster sugar, raisins, cranberries, lemon rind, and 1/4 cup of water. Cook until the apple is very tender, about 15 minutes. Remove from heat and let it cool.
  • Preheat your oven to 200C/180C fan-forced and lightly grease 6 of the muffin pan's 1/3-cup-capacity holes.
  • Roll out the pastry to 3mm thickness between 2 sheets of baking paper. Use a 9.5cm round cookie cutter to cut out 6 circles from the pastry. Line each pan hole with pastry and evenly distribute the apple mixture. Bake for 15 minutes.
  • Lower the oven temperature to 180C/160C fan-forced. Put apple tops on a baking tray lined with baking paper. Drizzle with half of the honey. Bake pies and apple tops for 15 minutes until apple tops are tender. Let them cool for 5 minutes. Gently take the pies out of the pan. Place an apple top on each pie. Drizzle with the remaining honey and serve with double cream.

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