What is it about mini treats that we all love so much? Given the choice of a slice of cake or a mini cake which one will you take? How about a slice of pie or would you like a mini pie? How about apple and raspberry mini pies? Tempted? I know, I love mini treats too.
These delightful little pies were made in a muffin tin, so no special equipment is needed. There is no need to rush to the shops or start searching through Amazon. Everything you need is already in your kitchen.
To make these even easier, you can use a ready made sweet short crust pastry. Depending on my mood, will depend on whether I make my own pastry or not. For these I used a ready made pastry bought from the shop. But if you fancy giving sweet pastry a go then check out this post for a vanilla sweet short crust pastry . It’s easy to make and tastes amazing.
Either way these are a great little fruity treat. The predominant flavour is raspberry, I added an apple because I just love the body and texture apple brings to these pies. It also adds a little natural sweetness to the sharp raspberries.
I use frozen raspberries in this recipe, they are cheaper to buy. Especially when you are making a recipe multiple times for testing purposes! But there is no reason fresh wouldn’t work in these pies. But I find fresh raspberries very expensive and I also tend to eat them all before I can even consider baking with them.
I am a real fruit fan and these lovely little pies really hit the spot. These can be served cold as they are or with a scoop of ice cream. Or gently warmed up and served with a rich creamy custard.
I really enjoy these pies as they are with a lovely cup of fresh coffee mid afternoon as a nice little pick-me-up.
- 1 and ½ tablespoons water
- ½ teaspoon lemon juice
- 2 medium dessert apples
- 30 grams sugar (1/8 cup)
- 1 tablespoon water
- 1 teaspoon cornflour (cornstarch)
- 320 grams sweet short crust pastry (11 ounces)
- 30 raspberries - fresh or frozen
- Preheat your oven to 180C / 350F / Gas mark 4
- Mix the water and lemon juice in a small pan.
- Peel, core and dice the apples into small cubes. Mix the apple cubes in the water and lemon mix to stop them going brown.
- Add in the sugar and cook on a low heat till soft, and the apples are just starting to break down. Approximately 5 minutes.
- Mix the tablespoon of water and teaspoon of cornflour and add this into the apple mix, it will thicken very quickly. Once it does take it off the heat and place to one side.
- Roll out your pastry till it is only 1 centimetre thick and cut out six 10 centimetre (4 inch) circles.
- Gently push these circles into the holes of your muffin pan.
- Spoon your apple into the little pastry cases and add in 5 raspberries to each pie and give the fruit a very gentle mix around.
- I used the off cuts to create a little lattice pattern on my pies, it can be a little fiddly but fun to do.
- Brush the top of your pies with a little bit of milk and then pop them in your oven for 15 minutes or until your pastry has a nice golden colour to it.
- Once ready take your pies out of the oven and allow them to sit in the pan for 5 minutes.
- Once 5 minutes has passed carefully remove your pies from the muffin pan and place them on a wire rack to fully cool down.
- Keep your pies in an airtight tin and they will be good for 5 days.