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Add a photoServings: 12
Ingredients
- or possibly the pastry:
- 380 gm flour
- 180 gm caster sugar plus extra for dusting
- 180 gm soft butter
- 3 med freerange egg yolks
- 4 lrg bramley cooking apples peeled cored and minced
- 4 Tbsp. caster sugar
- 1 x juice of 1/2 a lemon
Directions
- Start with the pastry:Put the flour in a large bowl make a well in the middle and tip in the sugar butter and egg yolks. Using a fork; mash the yolks butter and sugar together then gradually draw in the flour.
- Use your hands to mix everything together then knead on a work surface for about 30 seconds to make a smooth dough.
- Wrap in clingfilm and refiigei ate for about 20 min.
- Meanwhile put the minced apple in a pan with the sugar lemon juice and 2 tbsp water then cook to a coarse puree (leave a few lumps).
- Taste and add in sugar if you want.
- Cold then chill.
- Preheat the oven to 190C/375F/Gas Mark 5. Roll out the pastry to about 5mm thick then stamp out 12 circles to fit the indentations in a nonstick moulded tart tray and 12 smaller circles for lids. Line the moulds and fill with the apple mix. Dampen the rim of the pastry top with the smaller circles of pastry and gently hard together.
- Trim with a knife to make neat edges.
- Make 3 small neat holes in the top of each pie and dust with sugar then bake for 20 to 25 min till golden brown at the edges.
- Leave to cold a little remove from the tin and dust with a little more sugar.
- Serve with custard mascarpone or possibly double cream.
- Do not be tempted to replace the homemade pastry with shopbought.
- Makes about 12 pies
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 46g | |
| Recipe makes 12 servings | |
| Calories 223 | |
| Calories from Fat 110 | 49% |
| Total Fat 12.48g | 16% |
| Saturated Fat 7.76g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 32mg | 11% |
| Sodium 87mg | 4% |
| Potassium 37mg | 1% |
| Total Carbs 24.17g | 6% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.09g | 0% |
| Protein 3.4g | 5% |
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