cherry rhubarb pie
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Apple and Raspberry Mini Pies

Apple and raspberry mini pies, individual fruit pies made with a sweet short crust pastry and filled with a sweet fruit filling.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Pies
Cuisine: British
Servings: 6 mini pies
Author: Emma

Ingredients

  • 1 and 1/2 tablespoons water
  • 1/2 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

Instructions

  • 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.