Everybody loves apple pie, and what could be better than your very own apple pie, in an apple?
This recipe is ridiculously cute, very simple, and extremely convenient as none of the apple goes to waste, there’s no greasing and lining of tins required and there’s no crimping or cutting involved either, you don’t even need to peel the apples.
While instructions for a short pastry have been included, this recipe can be simplified even more by using store bought pastry, which works just as well. Serve these cute little individual pies with a scoop of creamy vanilla ice cream.
Ingredients 4 apples (Pink Lady apples were used in this recipe)
3 tbls brown sugar
1 tsp cinnamon
¼ tsp nutmeg
1 lemon, zested
2 tsp plain flour
120g cold unsalted butter, cubed
1 cup flour
1/3 cup icing sugar
2 egg yolks
To make pasty, sift flour and icing sugar into a bowl. Using your fingertips, rub in butter until the mix resembles breadcrumbs.
Lightly beat the yolks. Using a dinner knife, cut yolks into the flour mixture until the pastry begins to clump together. Turn out onto a lightly floured surface and gently kneed until a smooth pastry forms. Shape into a disc, wrap in cling film and chill for 30 minutes.
While the pastry chills, thoroughly wash the apples and cut the top 1/5 off of each one. Keep the tops.
Using a spoon, carefully remove the apple core, without piercing through the base of the apple.
Remove the flesh of the apples and place in a bowl, leave approximately 2mm of flesh all around to form a sturdy wall. Peel the apple tops and chop into chunks, add to the bowl.
Add the brown sugar, cinnamon, nutmeg, lemon zest, sultanas and flour to the apples and stir, ensuring the apple is evenly coated. Fill the apples with the mixture.
Remove pastry from fridge and roll out on a lightly floured surface to a 3-4mm thickness. Cut 4 rounds of pastry just larger than the circumference of the apples.
Place a round on top of each apple and press edges of pastry to seal. Using a sharp knife gently cut a small cross in the top of the pastry to allow steam to escape.
Place apples on a baking tray and chill for 10 minutes in the fridge.
In the mean time, preheat oven to190C fan-forced. Bake apples for 25 minutes, or until the pastry is golden and the apples have softened.