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Name: Little Cinnamon Apple Pies
Prep time: 1 h
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: not set
Ingredients: 2 kilograms apples peeled, cored and sliced; 2 cinnamon sticks or 4 tsp powdered; 3 cloves; 2 tablespoons Maple syrup; 2 tablespoons water

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INGREDIENTS

2 kilograms apples ; peeled, cored and sliced
2 cinnamon sticks ; or 4 tsp powdered
3 cloves
2 tablespoons Maple syrup
2 tablespoons water

Servings

INSTRUCTIONS

Pop your apples in a heavy bottomed saucepan with all the ingredients (not the pastry though!) and cook on low, covered, for about 15-20 minutes. You want your apple slices to be just tender and to hold their shape and texture.

While the apples are cooking, blind bake your pastry shells. Line each muffin hole with a piece of pastry so that the walls are lined with pastry. Then cut a square of greaseproof paper and lay it flush with each pastry lining. On top of the paper, pour in some baking beads, or rice, or something you might have to hand that will weigh down the greaseproof paper while the pastry bakes. The reason for blind baking is to give a nice crisp pie bottom (soggy bottoms? No thanks!).

Bake like this for about 15-20 minutes or until you can see that the pastry has cooked through and is now ‘solid’.

Once you have blind baked all your pastry cases, add a spoonful of stewed cinnamon apple and cover with another layer of pastry. Pinch down using a fork to stick it to the baked case. Poke a couple of holes in the top, add some pretty pastry shapes too if you like – kids love that part!

Bake in the oven for about 20 minutes or until pies are golden brown and divine looking.

Pull them out, pop on a wire thingy to cool (beware the apples can get verrrrry hot) and away you go. I froze a batch too. They can get a bit soggy on the defrost but the kids didn’t care.

NOTES

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Little Cinnamon Apple Pies

2 kilograms apples peeled, cored and sliced
2 cinnamon sticks or 4 tsp powdered
3 cloves
2 tablespoons Maple syrup
2 tablespoons water

Grease a couple of muffin trays (I did mine in two batches but if you have four muffin trays, great) and preheat your oven to 180degreesC.  Get your pastry sheets out now (if you are using pre-made sheets) to defrost.
Pop your apples in a heavy bottomed saucepan with all the ingredients (not the pastry though!) and cook on low, covered, for about 15-20 minutes.  You want your apple slices to be just tender and to hold their shape and texture.
While the apples are cooking, blind bake your pastry shells.  Line each muffin hole with a piece of pastry so that the walls are lined with pastry.  Then cut a square of greaseproof paper and lay it flush with each pastry lining.  On top of the paper, pour in some baking beads, or rice, or something you might have to hand that will weigh down the greaseproof paper while the pastry bakes.  The reason for blind baking is to give a nice crisp pie bottom (soggy bottoms? No thanks!).
Bake like this for about 15-20 minutes or until you can see that the pastry has cooked through and is now ‘solid’.
Once you have blind baked all your pastry cases, add a spoonful of stewed cinnamon apple and cover with another layer of pastry. Pinch down using a fork to stick it to the baked case.  Poke a couple of holes in the top, add some pretty pastry shapes too if you like – kids love that part!
Bake in the oven for about 20 minutes or until pies are golden brown and divine looking.
Pull them out, pop on a wire thingy to cool (beware the apples can get verrrrry hot) and away you go.  I froze a batch too.  They can get a bit soggy on the defrost but the kids didn’t care.

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Nutrition

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Serving Size: 1 Serving (171g)
Recipe Makes: 12 Servings

Calories: 92
Calories from Fat: 4 (4%)

Amt Per Serving		% DV

	Total Fat 0.4g	1 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 3.2mg		0 %
Potassium 187.7mg		5 %
Total Carbohydrate 24.3g		7 %
	Dietary Fiber 4.4g	18 %
	Sugars, other 19.8g
Protein 0.5g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 92

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