2020-10-24 06:00:00 | Individual apple pies recipe


Story by: Stephen Harris The Telegraph

You will need four individual tart cases 10cm in diameter and 2cm deep. Using all butter in the pastry makes this vegetarian, but if you prefer to replace 50g of the butter with lard it will yield crisper pastry.

Prep time: 40 minutes, plus 30 minutes chilling | Cooking time: 50 minutes


Four individual pies


For the pastry

  • 300g plain flour, plus extra for dusting
  • 150g cold butter, diced
  • 2 pinches salt
  • 70-80ml double cream, plus a splash to make an egg wash
  • 1 egg
  • Caster sugar, for sprinkling
  • Thick cream or vanilla ice cream, to serve

For the filling

  • 100ml water
  • 100g caster sugar
  • 500g Bramley apples (weight before prep), cored, peeled and diced fairly small
  • 50g butter


  1. Put the flour, butter and salt into a bowl and rub together with your fingertips until the mixture resembles breadcrumbs.  Add the cream gradually and draw the mixture together as a dough (you might not need all the cream). Turn the dough out onto a lightly floured surface and knead by hand until it is shiny.
  2. Form the dough into a disc, wrap in cling film and chill until needed.
  3. For the filling, put the water, sugar and apple pieces into a large saucepan and cook over a high heat. Keep stirring until the apple collapses into a purée. Once it has reached this stage, take the saucepan off the heat and stir in the butter, until fully melted. Let the apple purée cool completely and place it in the fridge to chill until needed.
  4. Preheat the oven to 200C/180C fan/Gas 6 and put a baking sheet in the oven to heat up.
  5. Cut off a quarter of the pastry (about 130g) and roll it out to the thickness of a pound coin. Cut out a circle large enough to line a tart case. Line the case and trim the edges, rerolling the trimmings to then cut out a circle for a lid. Keep the pastry lid between two pieces of greaseproof paper.  Repeat with the remaining pastry to line the rest of the tart cases and make three more lids. Chill the lined tins and the pastry lids in the fridge for about 30 minutes.
  6. Remove the lined tart tins from the fridge and prick the base of each tart with a fork. Spoon the chilled apple purée into the tarts until it nearly reaches the top.
  7. Put the lids on top and crimp the edges with your fingers to seal. Wet your fingers if necessary (but their warmth should soften the butter in the pastry enough to seal).
  8. Crack the egg into a bowl and whisk with a splash of double cream to make an egg wash. Brush the tarts with the egg wash and prick the tops with a fork. Sprinkle the top of each one with a little caster sugar.
  9. Put all four tarts on the preheated baking sheet and bake for 30 minutes, or until the tarts are golden brown
  10.  Take the tarts out of the oven and allow to cool for 15 minutes, before turning them out and serving with thick cream or vanilla ice cream.
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Source References: The Telegraph

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