Hi, we have made it to Friday and today I am sharing with you some Small Apple Crumble Pies. They are really simple to make and look and taste wonderful too.
The pastry I used for this recipe is one of James Martin’s recipes and it is from his book called – James Martin Sweet. I used a 58mm cutter by Kitchen Craft Plastic Double Edged Biscuit/Pastry Cutters- boxed.
The pastry is very easy to make and can be made a day before or a few day before needed and then frozen. If you would like to know the propper name for this pastry it is called PÂTE SUCRÉE
For the Pastry:
275g Plain Flour + a little extra
100g cold butter, diced
100g icing sugar, sifted
Place the flour, icing sugar and butter into a bowl and rub between your fingertips until it resembles breadcrumbs.
Make a well in the centre of the mixture and add the eggs. Mix it all together until a sticky dough forms.
On a lightly floured surface, tip the dough out and knead lightly until smooth. Shape it into a flattened oval/circle about 1cm thick. Wrap it in some clingfilm and place in the fridge for a minimum of 30 minutes.
All of the above can be done straight on your work surface if you prefer.
Try and cut your apple pieces no bigger than 1cm cubes.
You can remove these Small Apple Crumble Pies from the lining or leave them as is. If removing them do so carefully while still warm.
Instead of making these into individual Small Apple Crumble Pies you could just make a traditional round one or you could even make it as a tray bake.
Some raisins could be substituted for cranberries if you prefer.
I hope you have a lovely weekend and are able to relax and give these Small Apple Crumble Pies a try xx
Small Apple Crumble Pies
- 1 x 500g pastry from above
- 5 granny smith apples roughly 900g starting weight, peeled, cored and diced finely
- 60 g white sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons lemon juice
- 1 tablespoon corn starch
- 40 g dried cranberries roughly chopped
- FOR THE CRUMBLE
- 300 g plain flour
- 140 g demerara sugar
- 140 g white sugar
- 80 g rolled oats
- 200 g butter melted
- 40 g sliced almonds
- Preheat the oven to 180°C.
- Line your muffin tins with muffin cases
- Roll out your dough on a lightly floured surface to about 5mm thick, cut with a 58mm cutter. Re-roll the dough as needed. Place each circle at the bottom of the muffin cases.
- Place the diced apples, sugar, cinnamon, lemon juice, corn starch and cranberries in a pan on a medium heat. Mixing occasionally, cook the apples for 5 - 10 minutes until the apples have softened a bit and the juices have thickened. Remove from the heat.
- FOR THE CRUMBLE-
- Mix the flour, demerara sugar, white sugar, oats together and then add the melted butter and mix until it well incorporated. Mix the sliced almonds through.
- Place a tablespoon of the apple mixture on top of the pastry circle in each muffin case and then add a heaped tablespoon of the crumble on top and press the crumble mixture down.
- Place in the oven and cook for 20 minutes until lovely and golden brown.
- Remove from the oven and allow to cool for 10 minutes before removing from the muffin tray tin. Once removed cool for a few move minutes if you are wanting to remove the muffin cases otherwise allow to cool on a cooling rack.
P.S these can be serves with some cream, ice cream or with some lovely custard 🙂