Mini Salted Caramel Apple Pies

Pastry week on the GBBO! I had to do a sweet little pie because my sweet tooth prefers them a lot more to savoury pies. So here they are: my gorgey mini apple and caramel pies x

I can’t say i’m the number 1 bessssst at pastry, but I defo love to eat it. And it’s now autumn and whats more autumny than an apple pie really ? Plus salted caramel, as always, just goes perfect with anything and everything (or just on its own) so I had to sneak a little in. And again I of course had to decorate them with little flowers because they’re my favourite and make everything 100 times prettier 🌼.

As stewed apple can be a little wet, its best to make this pastry a small bit thicker than normal to avoid them soggy bottoms. And I personally think, maybe contrary to belief, that buttery thicker pastry is much more yum than thin pastry anyways…

This recipe only made 5 little pies but feel free to double or even triple the recipe. It’s really simple and the little pies are just made in a muffin tin. I’ll definitely be using this pastry recipe again when it comes to Christmas for some mince pies (I’m definitely already far too excited for it).

Ingredients

(for the pastry)

  • 125g plain flour
  • 60g unsalted cold butter, cubed
  • 1 medium egg yolk
  • 1 heaped tbsp. caster sugar
  • 1 tbsp. milk
  • Pinch of salt

(for the apple filling)

  • 10g unsalted butter
  • 1 cooking apple- I used a bramley apple
  • 1 tbsp. caster sugar
  • 1 tbsp. water
  • Tescos finest salted caramel (amazing)
  • Medium egg for brushing before baking

Method

  1. Put all the pastry ingredients into a large bowl and rub the butter in with your fingers as you would do if you were making shortbread until the mixture sort of resembles buttery breadcrumbs.
  2. Gather the pastry dough into a ball, wrap with clingfilm and leave to cool in the fridge for 45mins.
  3. Wash, peel and chop the apple into small little cubes.
  4. Heat up the butter in a saucepan over a medium heat and add in the apple + filling ingredients (minus the caramel and egg for brushing over).
  5. Cover the saucepan with a lid and leave the apple to become softened, stirring occasionally to help this out.
  6. Once the apples have become soft, remove the pan from the heat and leave it to slightly cool.
  7. Once the 45 mins is up, remove the ball of dough from the fridge.
  8. Lightly flour a work surface and roll out the dough until it is about as thick as a £1 coin.
  9. Using a 9cm round cookie cutter, cut out 5 circles and press them into a muffin tin. I pressed them in fairly firmly so the pies were a nice shape, but not too hard otherwise you may thin the bottom layer of the pastry and this can cause a soggy bottom.
  10. Preheat the oven to gas mark 6, 200°C electric or 180°C fan oven.
  11. Spoon 2 little teaspoons of the salted caramel into the bottom of each pastry pie. Then spoon a heaped teaspoon of the apple filling on top so the pies are pretty full, but not brimming to the edge.
  12. Now comes the fancy bit, decorate the top on the pies with any leftover dough you have- this recipe makes sure that you should just about have enough. I used some flower cutters, the frilly edge of cookie cutters and small cookie cutters to make the leaves.
  13. Once the pies are all perfect and pretty, brush a layer of egg wash over them all.
  14. Pop them in the preheated oven on a middle shelf and bake for about 30 mins. You may want to cover them with tin foil for the last 5 mins if they’re looking a lovely golden brown colour.
  15. Once baked, remove from the oven and leave for 20 mins or so until they have nearly all cooled down in their tin.
  16. Remove from their tin and place on to a cooling rack then enjoy you caramely, appley, autumny treat🍎🍂🍏!

Charlotte x

 

 

4 thoughts on “Mini Salted Caramel Apple Pies

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