I saw an article by DCSweetTooth about a pie store in Georgetown. They make little mini pies, like mince pies, but with different fillings. I loved the idea of it! But, in the absence of a plane ticket to the states I had to make my own miniature pies.
There were a load of cooking apples inexplicably knocking around my house. I think my parents philosophy is “If we buy it, she will bake it”. They’re generally right…
I decided to make miniature apple pies, given my abundance of the required raw materials. I started out by stewing the apples. Generally I wouldn’t stew apples if I was making a large apple tart. But as these were going to be mini pies I decided to stew the apples to be sure they cooked.
Once the apples were stewed I set to making the pastry. I used the sweet pastry recipe I always use for mince pies. I may have been overzealous with the filling though. Some of my poor mini pies overflowed a little in the oven… But as my great-great-granddad (seemingly) used to say – “Wilful waste makes woeful want.” So I stuck all my filling in the pie cases!
Recipe and more photos (I’m getting better at taking photos) are after the cut!
Aoife’s Mini Apple Pies
- 2 cooking apples, chopped
- 1 tablespoon water
- 1 teaspoon balsamic vinegar
- Add all the ingredients to a heavy based saucepan.
- Cover and cook over a low heat.
- Stir occasionally until the apples are soft.
- Leave to cool.
- 225g plain flour
- 150g butter, cubed
- 2 tablespoons caster sugar
- 1 egg yolk (keep the egg white back as a glaze)
- Sift the flour into a bowl and rub in the butter with your fingers until the mix resemble breadcrumbs, then stir in the sugar.
- Mix the egg yolk in. Add extra water if required and knead to form a dough.
- Wrap the pastry in clingfilm and leave in the fridge for 30 minutes (or the freezer for 15 minutes if you’re pushed for time) to chill.
- Once your pastry has chilled, roll it out and stamp out twelve rounds with a pastry cutter (I used 3inch round for the base).
- Place the rounds in your greased bun tin and spoon some of the apple mix into each pastry case.
- Roll out the remaining pastry and stamp into twelve smaller rounds (I used 2.5 inch for the top).
- Dampen the edges of the pastry in the tin and fix the top to the base. Seal the two pieces together by pressing them.
- Brush the top with the egg white and bake for 20-25 minutes at 170°C (that’s a fan oven, 190°C otherwise!)
- Leave in the tins for five minutes when they come out of the oven, then place them on a wire rack to cool.