This apple pies recipe is very easy to make at home, filled with Bramley (or cooking) Apples – delicious!
Impress your dinner party guests with gorgeous, gooey Apple Pies made with homemade pastry.
This recipe in fact makes approximately 10 pies and will take around 40 mins to bake. For leftovers, wrap the pies in a freezer bag, seal, and freeze for up to 3 months. Refresh them in a hot oven to crisp them up after defrosting, and then leave them to cool before filling.
Robert Allen is one of our amazing cake artists who joined us into the Sugar and Crumbs Kitchen for a Facebook Live.
During our Facebook Live, he demonstrated how to use our Natural Flavoured Icing Sugars to make these delicious chocolate eclairs.
You can also catch up our Facebook Live here.
In addition, you can also try baking apple pies using our amazing range of Natural Flavoured Icing Sugars! If you would like to check our full range of Natural Flavoured Icing Sugars and Cocoa Powders click here.
Check more recipes out here.
We would like to thank Robert Allen who gave us this yummy recipe.
1. Pre-heat oven to 170 C, 325 F, Gas mark 3.
2. Peel and slice the apples into a bowl. Work quickly as the apples will discolour.
3. Then, add a little water and cook in the microwave (700W) for approximately 10 minutes stirring several times.
4. Stir and break down any large lumps of apple, then cook for a further 2 minutes. The apple should be soft without being too puréed.
5. Add a little sugar, mix together and allow to cool completely.
To make the pastry.
6. Rub the butter into the flour between your finger tips and thumbs, then add the sugars and rub this in.
7. Then, mix the beaten egg together until all the ingredients form a ball of dough. If necessary add a little cold water to help bind.
8. Flatten the pastry, wrap in cling film, and chill in the fridge for 30 minutes.
9. Roll out the pastry to about 3mm thick. Using a 10cm pastry cutter, cut out 6 inserts and press firmly but carefully into a deep muffin tin. Leave the overlay of pastry.
10. Sprinkle a little dried semolina into the case, then fill each one with apple to just below the tops with the cooled apple.
11. Cut out 6 pastry lids with a 8cm cutter. Slightly dampen the pastry edges with a little water. Place the lids on the pies and lightly press the edges together. Use a plastic dough scraper, to remove the excess pastry (keep this).
12. Bake to 170 C fan 325 F, Gas mark 3 for 17-20 minutes. Remove from the oven and leave cool.
13. Dust the pies with a little Cinnamon Swirl Icing Sugar. Repeat the process, making a further 6 pies.
Serve warm with custard or lightly whipped double cream.