Hand-Held Mini Lattice Apple Pies
Individual spiced apple pies with a buttery shortcrust base and a professional-grade lattice top.
Ingredients
The Filling:
- 2 Large apples peeled and finely diced
- 40 g Salted butter
- 50 g Brown sugar
- 1-2 tsp Ground cinnamon
- 1/4 tsp Ground nutmeg
- 2 tbsp Fresh lemon juice
- 1/2 tsp Cornflour cornstarch
- 3 tsp Cold water for slurry
The Pastry:
- 2 Sheets Frozen shortcrust pastry thawed but cold
- 1 Large egg whisked (for glazing)
Instructions
- Simmer Filling: In a medium saucepan, combine chopped apples, butter, brown sugar, cinnamon, nutmeg, and lemon juice. Simmer over medium heat until apples are tender.
- Thicken: Mix cornflour and cold water in a small cup. Stir into the apple mixture until thickened. Remove from heat and allow to cool completely.
- Prepare Oven: Preheat your oven to 180°C (356°F) and line a baking sheet with parchment paper.
- Cut Pastry: Cut 9 large rounds from the first pastry sheet. Cut the second sheet into 1.5cm wide strips for the lattice.
- Assemble: Place 1 tbsp of apple filling on each round. Lay the strips across in a lattice pattern (2 parallel, 2 perpendicular).
- Seal: Trim excess strips and use a fork to crimp and seal the edges of each pie.
- Egg Wash: Brush the lattice and edges of the pies with the whisked egg.
- Bake: Bake for 20–25 minutes until the pastry is golden brown and crisp.
- Serve: Let cool slightly on a wire rack before serving.
Notes
- Cold Pastry: If the dough becomes too sticky to handle, chill it in the freezer for 5 minutes.
- Consistency: Ensure the apple filling is thick; if it's too runny, add a tiny bit more cornflour slurry.
- Storage: Store in an airtight container for up to 3 days. Reheat in the oven to maintain the texture.