Individual Apple pies
Method
Step 1:
Preheat the oven to 180°C (fan 160°C, gas mark 4).
Step 2:
Place the flour in a mixing bowl, add icing sugar and butter and rub together with your finger tips until the mixture resembles fine breadcrumbs.
Step 3:
In a separate bowl, mix egg yolks and vanilla extract together. Make a well in the middle of the flour mixture and pour in the egg mixture. With fingertips bring together to form a soft dough. Knead gently and dust with flour, cover with cling film and chill for at least 30 minutes.
Step 4:
For the filling, put the lemon juice and zest into a bowl and add the diced apples, sugar, and cinnamon and mix well together. Finally add the rum and mix.
Step 5:
Roll out the pastry and cut into strips and line sides of tins. Then using a cutter, cut out the pastry base and line 6 tins.
Step 6:
Mix the eggs together and brush the tops. Spoon in the mixture and dot with the butter. Roll out the remaining pastry, slightly thicker than before and using a bigger cutter for the lids cut out the tops.
Step 7:
Place on top of the apple mixture and seal and crimp and brush with egg wash. Make a small hole in the middle of the pie and add the parchment cone. Place in the oven for 30-35 minutes until golden brown.
Step 8:
To serve, sprinkle with cinnamon and pour custard through the cone.
