Minni Appple Pies
www.ricke-ordinarykitchen.blogspot.com
Crust:
300 grams butter/margarine
3 egg yolks
1 tbsp icing sugar/castor sugar
1/2 tsp salt
1 tsp vanilla
500 grams all purpose flour/plain flour
2 egg yolks, lightly beat for egg wash
Combine all ingredients together in a mixing bowl. Mix them with pastry knife/forks/flat beater on stand mixer/food processor until the mixture resembles coarse meal and evenly crumbly. Leave some butter/margarine in larger pieces, this will create flakiness in the baked crust. Gather and squeeze the pastry dough into a ball form and refrigerate for 30 minutes or you can use it straight away.
Apple Filling:
6 crunchy type of apples, peeled
1 tbsp lemon juice
100 grams granulated sugar
2 tbsp palm sugar
1/4 tsp salt
2 tbsp corn starch/corn flour
1-2 tsp ground cinnamon (as desire)
50 grams butter/margarine
50 grams raisins/mixed dried fruits, soak in hot water and squeeze
Cut the apples into small cubes. Mix the apples together with lemon juice, granulated sugar, palm sugar, salt, corn starch, and cinnamon. Let it sits for 15 minutes in the refrigerator until juicy.
Cook the apple mixture in a pan with medium heat. Stir it until it becomes thick. Turn off the heat and add in the butter. Stir it until the butter melts. Add raisins/dried mixed fruits, mix well.
Lightly grease mini pie moulds with butter/margarine. Take the crust dough as you need. Gently press the dough into the mould with your fingers until it fit the inner side of the mould. Repeat with remaining dough and leave some dough for lattice top. Fill the crust with apple filling.
Roll out and cut the remaining dough into strips and make lattice on the top. Tuck it neatly with the bottom crust to make it stick well. Grease the top with egg wash.
Preheat the oven 180'C for about 15 minutes. Bake the pies until golden brown about 30-50 minutes (time depends on the oven). Take it out from the oven and let it sit for 10-15 minutes until a bit warm. Unmould the pies and let it cool completely on the wire rack.
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