PREPARATION: 10min ~ COOK: 30min ~ READY IN: 45min
1 kg granny smith apples
1 lemon, juiced
4 tbsp brown sugar
1 tsp cinnamon
2 sheets Borg’s Shortcrust Pastry
1 pinch salt
1 tsp cream
1 egg yolk
- Pre heat oven to 180 degrees celsius. Line 3 small springform tins with baking paper and set aside. Line mini baking tins with baking paper. Place upside down on pastry and use this as a guide to cut the pastry to size, about 2 inches out from rim of tins.
- Slice the apples into 8 wedges and remove the core. Roughly chop the apple slices into thirds and place into a glass bowl. Squeeze the lemon over apples to stop oxidizing. Put the brown sugar into the bowl with the apples and stir well until the juice of the apples combines with the brown sugar and cinnamon. Allow to stand for 5 minutes.
- Press pastry into the tins, allowing overhang, this gives the pies a rustic look. Spoon apple into the pastry tins, ensure the caramel sauce (from the apples and brown sugar) is poured evenly into each tin. Cover apples with pastry rounds and join with sides. Lightly whisk the egg yolks and cream together, and brush over pastry with a pastry brush. Using a knife, pierce the pastry on each pie a few times. Place in oven at 180 degrees celsius for 3045 minutes.