We made these mini apple pies at the weekend as an alternative to mince pies as none of us are huge fans of them. We didn’t add any Christmas spice or sultanas as we don’t really like that either but you totally could!
The pastry was really crispy and delicious, we added a bit of almond essence to it as we love the taste but you could easily miss that out or swap it for something else. I also used some spelt flour to make them a bit healthier.
– 2 COOKING APPLES
– 2 TBSP SUGAR
– 1 TSP CINAMMON
– 150g PLAIN FLOUR
– 150g SPELT FLOUR
– 75g GROUND ALMONDS
– 4.5 TBSP ICING SUGAR
– 2 tsp ALMOND ESSENCE (OPTIONAL)
– 120ml COCONUT OIL
– 3/4 CUP OF WATER – APPROX
– Peel and dice the apples, place into a pan on a low heat with the cinnamon, sugar and a splash of water. Simmer for 10 mins until softened.
– Put the coconut oil into a large mixing bowl with the plain flour, spelt flour, ground almonds, and icing sugar.
– Rub the oil into the dry ingredients until it turns into larger crumbs.
– Add the almond essence, if using it.
– Slowly add the water, you might not need it all or you might need a bit more but just add until it’s turned into a ball of dough.
– Wrap in cling film and place in the fridge for 30 mins.
– Roll out on a dusted surface and cut into circles. Make sure you leave enough pastry dough for the lids.
– Place the circles in a greased muffin tin and push into place.
– Blind bake at 175 degrees C for 10 mins.
– Add a spoonful of the apple to each pie.
– Cut shapes out of the remaining pastry dough for the lids.
– Place back in the oven until cooked, I left them in at 170 degrees C for around 20 mins.