You can use this recipe to make mini apple pies in muffin tins, apple turnovers or a large apple pie.
Use homemade short pastry (cheaper), or buy some sweet short pastry.
The apple mixture needs to be cooled completely, so you could make it the day before. Likewise the pastry can be made in advance and kept in the fridge covered with glad wrap (cling film).
Apple Pie Filling
1/2 cup water
1/2 cup sugar
1/2 cup water (2nd measure)
1/4 cup custard powder
Peel, core and slice the apples and put them in a pot with the 1st measure of water. Cover and cook on medium heat for 15 minutes stirring often until they go mushy.
Stir in the sugar and cook for 5 minutes more. The mixture should be quite liquid. Mash with a potato masher if necessary to break up the pieces.
Add the custard powder to the 2nd measure of water. Stir this into the apple, then cook on low for 5 minutes. The mixture should thicken nicely.
Cool the apple mixture completely.
400 gm flour
200 gm cold butter
Pinch of salt
Tip the flour and salt into a food processor. Chop the butter into 10 pieces and add to the flour.
Process until the butter and flour are combined into very coarse crumbs. (Don’t overdo it at this stage as the butter will continue to mix with the flour when you add the water.)
Add cold water 1/4 of a cup at a time, using the pulse function. The amount of water needed can vary depending on the flour.
If the mixture becomes too wet, add a bit more flour.
When the dough comes together in a ball the pastry is made. It’s important not to mix it too much at this stage.
Cover the pastry with cling film and chill in the fridge.
Making the pies
Grease muffin tins, an oven tray or a pie dish.
Turn the oven on to 200 degrees C.
Roll out the pastry and line muffin tins or pie dish. Or if making apple turnovers, use a small plate to cut circles of pastry approximately a hand span in diameter.
Spoon the apple mixture into the pastry.
For mini pies cut circles of pastry smaller than the top of each pie, and place them on the apple filling. It’s not necessary to seal the lids. Bake for 20 minutes or until the tops are a pale golden colour.
For turnovers, spoon the filling in the centre of half of the pastry circle. Wet your finger then draw a line around the edge of the filled side. Fold the pastry over and press down on the wet edge. Crimp the edge together with your fingers. Cut some slits in the top. Place the turnovers on the oven tray. Bake for about 30 minutes or until the top is a pale golden colour.
For a large pie, roll out a lid, wet the edge of the filled pastry case, then place the lid on the pie. Crimp the edge to seal and cut some slits in the top. Bake for at least 30 minutes until the top is a pale golden colour.
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