Individual Bramley Apple Pies

CategoryDifficultyBeginner

There is nothing quite like homemade Apple Pies. These little beauties make the ideal treat to go with coffee for your visitors.

apple pies
Yields12 Servings
Prep Time40 minsCook Time15 minsTotal Time55 mins
Sweet Pastry
 1 Egg
 50 g Caster Sugar
 125 g Margarine
 200 g Plain Flour
 1 pinch salt
Filling
 500 g Bramley Cooking Apples
 50 g Caster Sugar
 25 g Butter
Finish
 1 Egg
 25 g Caster Sugar
 Flour for rolling and cutting
1

In a mixing bowl, whisk together an egg with 50g of sugar. When light and creamy, add the margarine and mix well. Then add the flour and salt and bind into a paste. Do not overmix.

2

In a saucepan over a low heat, melt the butter and 50g of sugar. Peel, core and finely slice your cooking apples. Immediately add the apples to the butter and allow to simmer with the lid on until soft. Allow to cool.

3

Pre-heat your oven to 180ºC, Gas mark 6.

4

You now require a shallow bun tray.

Roll your pastry on a floured surface and using a pastry cutter, cut out 24 circles. Place a circle into each of the bun tray moulds. Whisk your additional egg and using a pastry brush, paint each of the circles. Using a dessert spoon, fill each of the moulds with a spoonful of apple, making sure not to overfill them. Take your remaining circles and place them on top of the apple, gently pushing down on the edges. Make an incision in the centre of each pie to allow steam to escape. Finally, paint each pie with the egg wash and sprinkle with additional caster sugar.

5

Place on the middle shelf of the oven for 15 minutes or until they are lightly browned. Allow to cool for 5 minutes before serving.

Ingredients

Sweet Pastry
 1 Egg
 50 g Caster Sugar
 125 g Margarine
 200 g Plain Flour
 1 pinch salt
Filling
 500 g Bramley Cooking Apples
 50 g Caster Sugar
 25 g Butter
Finish
 1 Egg
 25 g Caster Sugar
 Flour for rolling and cutting

Directions

1

In a mixing bowl, whisk together an egg with 50g of sugar. When light and creamy, add the margarine and mix well. Then add the flour and salt and bind into a paste. Do not overmix.

2

In a saucepan over a low heat, melt the butter and 50g of sugar. Peel, core and finely slice your cooking apples. Immediately add the apples to the butter and allow to simmer with the lid on until soft. Allow to cool.

3

Pre-heat your oven to 180ºC, Gas mark 6.

4

You now require a shallow bun tray.

Roll your pastry on a floured surface and using a pastry cutter, cut out 24 circles. Place a circle into each of the bun tray moulds. Whisk your additional egg and using a pastry brush, paint each of the circles. Using a dessert spoon, fill each of the moulds with a spoonful of apple, making sure not to overfill them. Take your remaining circles and place them on top of the apple, gently pushing down on the edges. Make an incision in the centre of each pie to allow steam to escape. Finally, paint each pie with the egg wash and sprinkle with additional caster sugar.

5

Place on the middle shelf of the oven for 15 minutes or until they are lightly browned. Allow to cool for 5 minutes before serving.

Individual Bramley Apple Pies

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