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
- 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
- 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)
- 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.
- Form into a ball, wrap, and leave to rest in the fridge for 30 minutes.
- 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.
- 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.
- 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.
- Peel, core and chop the apples into small pieces, then mix with sugars, cornflour, cinnamon and walnuts.
- Spoon the mixture between the 12 pies. The filling will shrink in the oven so be generous!
- To create the lattice, roll out the extra pastry and cut it into very thin strips, approximately 3/4 cm thick.
- 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!
- Alternatively, take a cookie cutter, or simply cut out a shape to top the pie with a knife!
- 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.
- 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.
- These are so delicious warm with a dollop of ice cream!