Individual Apple Pies

Decorate your apple pies as you like or challenge yourself at decorating them in a lattice – this will keep the kids busy 🙂


(makes 8)

Shortcrust Pastry

  • 250g Plain Flour
  • 1 Tbsp Caster Sugar
  • 140g Chilled Butter, diced
  • 2 Egg Yolks
  • 3 Tbsp chilled water

Apple Filling

  • 600g Bramley Cooking Apples
  • Juice of 1 small Lemon
  • 85g Sugar, plus 1 Tbsp to glaze
  • 2 Tsp Cinnamon
  • 1 ½ Tbsp Corn Flour
  • Egg Wash, to glaze


  1. Start by making the pastry; sift the flour into a large bowl and add the butter. Use your hands to rub the butter and flour together until you get a breadcrumb like texture. Stir in the sugar with a cutlery knife.
  2. Mix the egg yolk and water together in a small bowl. Add 2 Tbsp of the egg mix to the crumb. Use a cutlery knife to quickly and evenly distribute the liquid. This will begin to create flakes of pastry – if the pastry seems dry or isn’t flaking, add another Tbsp of egg mix. Now use your hands to bring the pastry together. Knead the pastry a tiny bit to make sure the texture is even throughout. Wrap in cling film and place in the fridge to cool down for 10 minutes.
  3. Make the apple filling; Peel, core, and finely chop the apples and then place in a large bowl. Squeeze in the lemon juice, then pour in the sugar, cinnamon and corn flour.
  4. Roll out half of the pastry to 2mm thickness. Cut 10 rounds out and line 10 tart shells, making sure you press it firmly into the edges. Use a cutlery knife to cut any overhanging pastry off and neaten them up. Place in the fridge and chill until firm. Preheat the oven to 190áµ’C.
  5. Pour the apple filling into the pastry cases up to almost full. Use your remaining pastry to make a lattice pattern on the top – reroll the pastry and cut it into same sized strips, working from the middle, intertwine the strips (as seen in photo above). Brush with egg wash.
  6. Bake in the middle of the oven for 25 minutes until the pastry is golden and crisp. Sprinkle with sugar to finish.

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