Ingredients
Method
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.
Note
