Hot Apple Single Serve Pies
There’s nothing more comforting for a Winter dessert than a spiced apple pie. These single serve pies encased in puff pastry are perfect served hot from the oven with a side of your favourite vanilla ice cream.
In a saucepan, melt the butter, add the spices and gently fry for a minute. Add the apple and sugar and fry for another minute. Add the lemon zest and juice with ½ cup water, cover with a lid, and cook gently for 5 mins. The pieces at the bottom will have mashed but the top pieces should be a little undercooked. Drain off the liquid and reserve. Put the apple in a bowl but return the cooking juices to the pot. Make a slurry of cornflour with 2 Tbsp of water and add to the pan, cook until thickened. Combine with the apple mix and set aside to cool (this can be done a day ahead).
Cut the pastry into 8 rectangles, then cut each piece in half, approx. 7 x 10 cm. Take a piece of pastry and brush with the egg wash. Add a spoonful of the apple filling to the middle of the pastry. Top with another piece of pastry (roll it out so it is slightly bigger if necessary), try and remove any air pockets and use a fork to seal the edges. Put onto a baking paper lined baking tray. Repeat with remaining pastry. Refrigerate for at least 30 mins.
Preheat the oven to 200°C.
Egg wash the pastry, prick each pie with a fork and bake for 20 mins or until golden. Allow to cool for a few minutes before dusting with icing sugar.
½ tsp cinnamon
pinch ground cloves
4 Granny Smith apples, peeled, cored and chopped
3 Tbsp sugar
1 lemon, zest and juice
1 Tbsp cornflour
1 packet Paneton puff pastry
1 egg, beaten with 2 Tbsp water
icing sugar for dusting