Mini Lattice Apple and Walnut Pies

Mini Lattice Apple and Walnut Pies

Perfectly portioned apple pies with a nutty twist. You don't have to do the lattice, a simple pastry shape on top will do!

Makes 12 mini pies

Ingredients:

Pastry:

• 300g plain flour
• 1 1/2 tbsp caster sugar
• 225g unsalted butter, cold and cubed
• 1/2 tsp cinnamon
• Pinch of salt
• 4-5 tbsp very cold water
• 1 egg (beaten) - for the egg wash before baking

Filling:

• 3 apples (cored, peeled and chopped) - it is best to use a firm variety such as Cox or Granny Smith.
• 50g caster sugar
• 35g light brown light brown sugar
• 1 tsp cinnamon
• 2 tbsp corn flour
• 65g walnuts (chopped)

Method:

1. For the pastry, in a blender, blitz the flour, butter, sugar, cinnamon and salt until it resembles breadcrumbs. Add the cold water 1tbsp at a time, until it comes together to form a dough that you can squeeze together in your hands. 
2. Form into a ball, wrap, and leave to rest in the fridge for 30 minutes.
3. Once chilled, roll out to around 4mm thick, and use a cutter that is large enough so that when you press the dough into the cupcake tin, it will fill the whole cavity. I used a 10cm diameter cutter.
4. This recipe makes around 12 mini pies, with enough dough leftover to create a lattice or a top for each. This may vary depending on your cupcake tin size, so keep an eye on your pastry and if you think you will not have enough to create a top for 12 pies, maybe do a few less.
5. Using your fingers or the end of a rolling pin, carefully press the dough into the cavities making sure to patch up any tears or holes. I trimmed the excess if there was any overlapping the edge of the tin, and tidy up the edges. 
6. Peel, core and chop the apples into small pieces, then mix with sugars, cornflour, cinnamon and walnuts. 
7. Spoon the mixture between the 12 pies. The filling will shrink in the oven so be generous!
8. To create the lattice, roll out the extra pastry and cut it into very thin strips, approximately 3/4 cm thick. 
9. Weave the strips in an over and under pattern to create the lattice, then using a smaller cutter, the same size as the top of your cupcake tin, cut out a circle of lattice, and very carefully transfer from the worktop to the pie. The tighter the lattice, the easier this is! 
10. Alternatively, take a cookie cutter, or simply cut out a shape to top the pie with a knife!
11. Beat the egg and use a pastry brush to wash the tops of the pastry to give them a lovely golden colour in the oven.
12. Bake for 20 minutes at 190°C  until a lovely golden brown. Leave to cool in  the tin, then run a sharp knife around the pie and carefully remove from the tins. 
13. These are so delicious warm with a dollop of ice cream! 
14. Enjoy!