They're here! The very requested and awaited recipe for my pumpkin shaped mini apple pies. After spotting these Jack o' Lantern Hand Pies on Pinterest, I knew I wanted to incorporate my delicious (and famous around these parts) apple filling instead of pumpkin puree and these are the gems that I came up with.
The pastry was something that I wanted to tackle and make as easy as possible. The pastry is simple, consisting of only three ingredients plus a little sugar and salt, so if you're making these with older children then these would be perfect for an afternoon baking session. I honestly think you'll love them combined with the cinnamon and nutmeg spiced apple filling that's just so moorish and warming too.
I imagine these served with a cold Butterbeer for a themed Halloween night or with ice cream or custard for an Autumnal sweet treat. I hope you enjoy them as much as I do and if you make them don't forget to tag me and let me know.
Ingredients (Makes 12) -
For the pastry
310g Plain Flour
100ml Cold Water
2 Tbsp Granulated Sugar
Pinch of salt
1 Egg and a splash of milk for glazing and crimping.
For the filling
50g Granulated Sugar
Start off by making your pastry dough. You'll want to leave this dough in the fridge overnight preferably, but if you want to make them quicker then 90 minutes will do (they just won't be as flakey).
In a large bowl, mix together your plain flour, sugar, salt and butter until it starts to resemble large bread crumbs.
Slowly pour in your water, only a few drops at a time until a dough starts to form. You want it to the be easy to shape, but not too dry.
On a floured surface, split your dough in two halves and shape into balls. Wrap in cling film and put in the fridge to chill for 90 minutes to overnight.
You should make your apple pie filling whilst your dough is still in the fridge as you want it to be as chilled as possible before going into the oven.
In a bowl, chop up one apple into small cubes. I'd recommend about 1cm wide for this recipe. Add in your cinnamon, nutmeg and sugar and stir until combined.
Pre-heat your oven to 200c. Prepare a baking tray with parchment paper and set aside.
On a floured surface, roll out one half of your dough until it's 5mm thick. Use your pumpkin shaped cookie cutter and cut out 12 shapes.
Roll out the other half of your dough on a floured surface. These 12 shapes will be your faces of the pumpkin. Take your time using a sharp knife and carved them out into the face you want.
In a separate bowl, beat 1 egg until smooth. This will act as your 'glue' and glaze.
On your face-less pumpkin shaped cutouts, spoon one teaspoon of apple filling. Brush the egg mixture around the outer part of your pastry. Place the pumpkin face cut out on top and crimp the edges using a fork. Repeat until all twelve pies are complete and place them on your baking tray.
Brush the tops with your egg wash and sprinkle with some sugar.
Cook for 18 - 20 minutes or until golden brown on top. Serve with ice cream or drizzle with caramel for a sweet treat!