Nana’s no added sugar muffin pan apple pies

Nici Wickes' nana made this apple pie recipe and now her mum makes them and they are gorgeous! Plain and simple apple pies, with no sugar added, are a real favourite served with whipped cream and cinnamon
Individual apple pies



1.Preheat oven to 200°C fan bake. Place an oven tray in to heat. Grease a large-sized (Texan) muffin tin.
2.Peel, core and slice the apples and put in a saucepan with 1 cup water. Put the lid on and gently cook for about 15 minutes. The apples should retain their shape without turning into pulp. Drain in a colander, reserving the juice. Cool the apples completely before filling the pies. (Note: the apples do not need added sugar as they are sweet enough.)
3.Roll the pastry out and cut into circles about the size of a small saucer. Gently line the muffin holes with pastry, patching up any tears or holes. Three-quarter fill the bases with apples, then cover with another smaller round of pastry. Pinch the top to the bottom to seal. Use a sharp knife to make a small cross on the top (this allows the steam to escape).
4.Place on the hot tray and bake for approximately 20-25 minutes on the lowest shelf, as this makes sure the bottom of the pies cook. The pastry should be a lovely golden colour. Keep checking to making sure the edges of the pies aren’t burning. Cool in the tins, then gently remove.
5.Serve with clouds of whipped cream and a sprinkle of cinnamon, with a small jug of the reserved apple syrup.

Nici’s tips: – If I’m using ready-made pastry, I prefer using the blocks to the pre-rolled. The quality is better, in my view. – The warmed apple syrup is also delicious on ice cream with a sprinkling of crushed, toasted walnuts. – These pies are really substantial, so you may prefer to make them in smaller muffin tins. If I haven’t used up all the pastry and filling, I usually do make a few smaller ones.


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