Apple pie is the perfect autumnal dessert and a great way to use up an excess of cooking apples or other fruits.
This British classic couldn’t be easier to make than with Paul Hollywood’s “easy bake” recipe that was inspired by his own mother’s love for the dish.
Sharing his expert formula on his YouTube channel, Paul claimed that the mini apple pies are one of his “most favourite things to bake” and though simple, have a unique twist.
Unlike most recipes with use stewed cooking apples alone, the TV chef prefers a mixture of fruits, so he adds in eating apples too.
Paul said: “You can use any type of apple that you like to give it more texture, but don’t cook those down. Just cut it down into pieces… you end up with more texture inside the apple pie and it’s fantastic.”
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Ingredients
For the pastry:
- 275g plain flour
- Two tablespoons of icing sugar
- 140 cold butter
- Three to four tablespoons of cold water
The filling:
- Two large cooking apples
- Two eating apples – uncooked
- One lemon, juiced
- Four tablespoons of caster sugar
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Method
Set the oven to 180C (fan-assisted, 200C non-fan), and measure out all of the ingredients for the pastry.
Start by mixing the flour and icing sugar together in a large bowl then add the butter and rub in together until the mixture resembles fine breadcrumbs.
Work in just enough water to bring the pastry together and gently knead it into a ball. Wrap in cling film and place in the fridge to rest while making a start on the apple filling.
To do this, peel and core the apples, reserving both the core and apples. Chop the cooking apples into chunks approximately 4cm in size.
Slice the eating apples into half slices then squeeze the lemon juice over the top to prevent browning. Set aside and place the cooking apples into a pan with the butter, sugar and lemon juice.
Cook slowly stirring occasionally until the apples fall but still hold their shape, then leave them to cool for a while. Fold the sliced eating apples into the cooked apple mixture then prepare a large muffin tray by greasing it to prevent sticking.
Lightly flour a work surface and roll out the pastry to a thickness of 2-3mm. Cut out 12 circles and line the muffin tray, allowing the pastry circles to cover the muffin cases entirely.
Gather the offcuts re-roll the pastry cut out 12 smaller circles for the lids. Spoon the cooled apple filling into the 12 holes and gently seal the edges of the pastry bottom and lids together.
Make three slits in the top to let the steam out. Sprinkle with caster sugar and bake for 20 minutes until golden brown. Leave to rest for 15 minutes then enjoy with ice cream, cream or custard.
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