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    Festive apple pies

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    Festive apple pies

    • Preparation time: 20 minutes
    • Cooking time: 25 minutes

    Makes: 12


    250g plain flour, plus extra for dusting
    50g icing sugar, plus extra for dusting
    1 tsp ground mixed spice
    125g Stork, diced
    1 large free-range egg, beaten
    4 tbsp milk

    For the filling
    2 medium Bramley apples, about 400g, peeled, cored and chopped
    4 tbsp dried cranberries
    3 tbsp golden caster sugar
    Finely grated zest of 1 orange
    4 tbsp Winter Pimms 


    1 Place the flour, icing sugar, spice and Stork in a food processor and whizz until it resembles fine breadcrumbs.  Add the egg and 2 tbsp milk and whizz again until the mixture comes together. Bring together to make a ball then wrap in cling film and chill for at least 30 minutes.

    2 Preheat the oven to 200°C, gas mark 6. Stir together the apples, cranberries, sugar, orange zest and Pimms.

    3 Roll out the pastry on a floured surface to 3mm thick. Using a 10cm fluted round cutter, stamp out 12 rounds then re-roll the trimmings and stamp out 12 x 5cm rounds to make the pie lids.

    4 Use the large discs to line a 12-hole muffin tin. Spoon in the filling then place the lids on top (there should be a little gap around the edge).  Brush with milk and bake for 20 – 25 minutes until golden brown and cooked all the way through.  Dust lightly with icing sugar before serving.

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