MINI APPLE PIES to Impress 🤩 (with Custard Cream)

Mini apple pie with Custard Cream. These sweet mini apple pies are crispy on the outside, juicy on the inside, incredibly tasty and ideal to take away or as finger food for parties!

———————————- RECIPE ————————————

Ingredients (for 12 mini pies):
For the dough:

  • 1 1/4 cups (150g) all-purpose flour
  • 1 1/4 cups (150g) whole wheat flour
  • 2/3 cup (150g) cold butter
  • 1/2 teaspoon salt
  • 7 tablespoons ice water

For the apple filling:

  • 1/3 cup (60g) sugar
  • 1 tablespoon water
  • 2 tbsp (30g) butter
  • 3 apples, peeled, cubed
  • 1 tablespoon lemon juice
  • 1 tablespoon Cinnamon
  • 1 tablespoon vanilla extract

For the custard cream:

  • 3 yolks
  • 1/4 cup (45g) sugar
  • 2 tbsp (16g) all-purpose flour
  • 1 cup (260g) milk
  • 1 tablespoon vanilla extract

For the dough:

  1. Grate ice-cold butter into flour. Or use food processor.
  2. Add ice water and salt, mix everything with fork or your fingers until the dough comes together. Add some more water if needed.
  3. Wrap in plastic wrap, flatten and place in the fridge for about 1 hour.
    For the apple filling:
  4. In a heavy bottomed sauce pan, heat the sugar and water on medium low heat until its completely melted, swirling the pan gently every 20 seconds or so.
  5. Once it melt into a thick brown liquid, stir in the butter. The mixture will violently bubble. Be careful not to burn.
  6. Add cubed apples, cinnamon, vanilla.
  7. Simmer until thick. Stir at time.
  8. Allow to cool.
    For the custard cream:
  9. In a medium saucepan (preferably a heavy saucepan), combine the milk and vanilla and bring it to ALMOST boil (It should not actually be boiling). Remove from the heat and set aside.
  10. Whisk egg yolks, granulated sugar and flour until smooth.
  11. Pour small amount of the hot milk mixture to the egg mixture and quickly whisk to combine. Slowly add the rest of milk while whisking.
  12. Pour everything back into the saucepan. Cook the mixture over medium heat while constantly mixing. It starts as thin and frothy mixture and it will start to thicken.
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  14. Keep cooking and stirring until large bobbles appear. Then boil and stir for 1 minute.
  15. Remove he saucepan from the heat.
  16. Transfer the custard to a flat container and cover with plastic wrap to prevent a film from forming on top of the custard.
  17. Allow to cool
    Make mini pies:
  18. Preheat the oven to 355 F (180 C) and lightly grease a 12-cup muffin tin.
  19. Roll out 2/3 of the dough on a lightly floured work surface. Use a 4 inces (10 cm) round shape (e.g. a large cookie cutter, cup, glass or small bowl) to cut out 12 circles of dough. Place the dough circles in the muffin tins and press firmly.
  20. Pour 1 tablespoon of the custard cream and 1 tablespoon apple filling into each of the muffins so that they are almost full.
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  22. Roll out the remaining dough for the grid and then cut into thin strips of pastry with a pizza cutter or a sharp knife. Then weave the strips into a mesh. Then cut out the grid to the size of the top of the muffin and place it on the muffins with the help of a cake spatula. Carefully press the grille into place so that the sides are well sealed. (Alternatively you can make a simpler pie cover).
  23. Brush the muffins with egg and sprinkle with a little sugar if you like.
  24. Bake the mini apple pies for about 25 minutes until they are light golden brown.
  25. Then take it out of the oven and let it cool down for 30 minutes. Then carefully remove the edges of the muffins with a sharp knife and lift them out of the mold.


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