Mini Apple Pie
Ingredients
Pie filling ingredients:
3 green apples, remove skin and core, diced small
30g dried cranberries
1½ tsp ground cinnamon
1 tsp ground nutmeg
40g brown sugar
¼ cup MARIGOLD Evaporated Full Cream Milk
Pastry ingredients:
470g plain flour
250g cold butter, diced
2 tbsp icing sugar
3-4 tbsp cold water
1 egg yolk, lightly beaten
Egg wash:
1 egg
2 tbsp MARIGOLD Evaporated Full Cream Milk
A pinch of salt
(combine & sieve egg mixture)
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Preheat oven to 200 °C
Cook green apples, cranberries, ground cinnamon, nutmeg, brown sugar and MARIGOLD Evaporated Full Cream Milk over medium fire until apple is tender (takes around 3-4 minutes). Leave to cool.
To make the pastry, combine flour, icing sugar and diced butter in a food processor. Pulse mixture until it resembles bread crumbs. Remove mixture to a mixing bowl. Drizzle ice cold water, egg yolk and combine mixture until dough like.
Cover dough with cling wrap and leave it to stand in the refrigerator for at least ½ hour.
Roll out pastry to a thickness of 2mm and cut it with an 8cm round plain cutter. Line patty tins with pastry; fill it with apple pie filling. Lightly brush edges of pastry with water and cover with another piece of pastry. Gently tap sides to seal the edges of each pie.
Decorate top with some cut pastry and use a fork to make some steam holes on the pies.
Bake for 20 minutes, remove and brush egg wash on the pies and continue to bake for another 6 minutes or until the pies are light golden in color.
To prevent cut apple from turning brown, drizzle it with some lemon juice.
