Ingredients Checklist
- 1-2 sheets of frozen shortcrust pastry
- 2 1/2 cups of chopped Redlove® apples
- 1/4 cup sugar
- 2 tbsp flour
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1/8 tsp ground nutmeg
Instructions
- Preheat oven to 200°C / 180° fan forced.
- Remove shortcrust pastry from the freezer and let it thaw for 10 minutes.
- Using a 3.5-inch cookie cutter (or a cup) cut out 12 circles from the shortcrust pastry.
- Place each circle of pastry in each cavity of a standard 12 cup muffin tin. Gently press the pastry down and around the sides, making sure it fits snuggly. Transfer the muffin tin and any leftover pastry to the refrigerator while you make the filling.
- In a large mixing bowl, mix together the chopped Redlove® apples, sugar, flour, ground cinnamon, vanilla extract, and ground nutmeg until fully combined. Remove the muffin tin from the refrigerator and evenly distribute the apple pie filling between all the cavities of the muffin tin (about 1-2 tablespoons per mini pie).
- Remove the extra shortcrust pastry from the refrigerator, cut into strips and make a checkered design on top of the pie.
- Bake at 220°C for 20-25 minutes or until the pie crust is brown and the filling is bubbly. Remove from the oven and set aside to cool for 10-15 mins. Carefully remove the mini pies from the pan and transfer to a wire rack to finish cooling.
- Serve with cream or ice cream.
