We love Jo Pratts recipe for this little pie, it's amazing drenched in our Limited Edition Live organic Ginger YoghurtTip:
If you happen to have any cooked apple left over that wont fit into the pastry cases, it can be kept in the fridge for a few days and is delicious eaten with our ginger or vanilla yoghurt for breakfast.Preparation time:
25 MinutesCooking time
: 20 MinutesServes:
2 Bramley apples (about 450g), peeled, cored and roughly chopped
½ tsp ground ginger
flour for dusting
500g shortcrust pastry
12 heaped tsp (shop bought or home-made) caramel, toffee or fudge sauce
1 egg, beaten
2 tbsp granulated sugar
You will also need a 12 hole cake tin, 9cm and a 6cm round pastry cutter, plain or fluted.Method:
Preheat the oven to 180C/160C fan ovens/Gas 6.
Melt the butter in a medium saucepan and add the apples along with the ginger and 1 tbsp of water. Cover with a lid and cook for 10 minutes, stirring occasionally, until the apples are soft and almost pureed. Remove from the heat and cool slightly.
On a lightly floured surface, roll out the pastry to approx the thickness of a £1 coin. Cut out 12 x 9cm circles and 12 x 6cm circles, re-rolling the pastry if necessary.
Line the cake tin with the larger circles of pastry and put 1 heaped teaspoon of the caramel sauce in the middle of each one. Spoon the gingery flavoured apples on top. Dampen the edges of the pastry with water and sit the smaller circles of pastry on top. Press lightly with the back of a teaspoon to seal and pierce a hole in the top. Brush with the beaten egg and sprinkle with the granulated sugar.
Bake in the oven for 20 minutes, until the pastry is golden and crisp. Leave to cool for a few minutes in the tin before cooling further on a wire rack. Serve warm or cool.