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 slightly thicker than normal to avoid them soggy bottoms. And I personally think, maybe contrary to belief, that buttery thicker pastry is much more tasty 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).
(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
- 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.
- Gather the pastry dough into a ball, wrap with clingfilm and leave to cool in the fridge for 45mins.
- Wash, peel and chop the apple into small little cubes.
- 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).
- Cover the saucepan with a lid and leave the apple to become softened, stirring occasionally to help this out.
- Once the apples have become soft, remove the pan from the heat and leave it to slightly cool.
- Once the 45 mins is up, remove the ball of dough from the fridge.
- Lightly flour a work surface and roll out the dough until it is about as thick as a £1 coin.
- 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.
- Preheat the oven to gas mark 6, 200°C electric or 180°C fan oven.
- 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.
- 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.
- Once the pies are all perfect and pretty, brush a layer of egg wash over them all.
- 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.
- Once baked, remove from the oven and leave for 20 mins or so until they have nearly all cooled down in their tin.
- Remove from their tin and place on to a cooling rack then enjoy you caramely, appley, autumny treat🍎🍂🍏!