The Perfect Apple Pie Recipe | Paul Hollywood's Easy Bakes

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is lower in saturated fat.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber.

Preheat the oven to 180°C (fan) or 200°C (conventional).

Prepare the filling by cooking down cooking apples with sugar and lemon juice until softened.

Peel and chop fresh apples, then mix them with the cooked apples for added texture.

In a mixing bowl, combine plain flour, butter, and icing sugar, then mix until it resembles breadcrumbs.

Add a little splash of water to bind the pastry together, mixing with your hands.

Once combined, fold the pastry a few times to smooth it out, then chill in a fridge bag for 30 minutes.

Roll out the chilled pastry on a floured surface, starting from the middle and rotating to ensure even thickness.

Cut out six bases and six lids for the mini pies using two different cutters.

Place the pastry bases into the tin, ensuring they reach the bottom and sides.

Cut a small vent in the center of each pastry lid to allow steam to escape during baking.

Fill each pastry base with the apple mixture, packing it in tightly.

Place the pastry lids on top of each filled base, ensuring they sit just inside the lip of the base.

Sprinkle a little sugar on top of each pie before baking.

Bake the mini apple pies in the preheated oven for 25 to 30 minutes until golden brown.

Allow the pies to cool slightly before removing them from the tin to avoid breaking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens