Corrie Food Mini Apple Pies with a Personal Pie Maker
Preheat the oven to 425°F. Peel the apples and cut them into quarters. Remove the core and slice the apples ¼-inch thick. In a large bowl, combine the apple slices with lemon juice, sugar, flour, cinnamon, and nutmeg, and toss well. Set aside. Roll out half of the pastry dough into a 12-inch circle.
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Make the apple pie filling: Combine the sugar, flour and spices (allspice, nutmeg, cinnamon) in a bowl. Add the flour mixture to the apple slices and use your hands to distribute the flour through the apples so they are well coated. Sprinkle with brandy (if using) and vanilla extract and stir to coat all the apples.
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Make shortcrust pastry. While the pastry-lined pie tin is in the freezer for 2 hours, bake the apple slices. While the apple is baking, roll out the pie lid and cut the lattice strips, then refrigerate. While the apple slices are cooling, blind bake the pastry and reduce the apple juices to make the syrup.
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Corrie Food Mini Apple Pies with a Personal Pie Maker
Step 2: Make Apple Filling. Add the sliced apples, sugar, salt, all-purpose flour, cornstarch, cinnamon, and nutmeg to a pot and roughly mix. Add lemon zest and lemon juice and mix again. Cook them at medium to medium-low heat until the apples get softer.
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Instructions. Make the pie crust recipe and chill per instructions while preparing the filling. Preheat oven to 425˚F. Melt butter in a medium saucepan over medium heat. Whisk in 3 Tbsp flour then simmer for 1 minute, whisking constantly. Whisk in 1/4 cup water, 1 cup sugar and bring to a boil.
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Method. 1. Drain canned apple slices over a small bowl; reserve 1½ tablespoons of juice, then discard remainder. Combine apple, reserved juice, caster sugar, rind and cinnamon in a medium bowl. (Makes 1¾ cups.) 2. Lightly grease and preheat a 4-hole (⅓-cup/80ml) pie maker. 3.
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Load into the air fryer. Cook for 12 minutes at 180c/360f. When the air fryer beeps add the cooked apples back into the bowl and toss in the filling ingredients above. Roll out your pie crust bottom (made of homemade shortcrust pastry) and the puff pastry lid. Then place the shortcrust bottom into the pie maker.
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Saucy, sugary, cinnamon-laced apples, bubbling through buttery, flaky pastry— a single slice of apple pie can elicit memories of autumn festivals, the county fair, hometown parades and cozy.
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Method. Take puff pastry out to thaw. Peel, core and finely dice apples. In a large mixing bowl, toss apples, flour, butter, brown sugar, cinnamon and salt together. Add the water and stir until combined. Using the pie cutter provided in the pie maker machine, place one sheet of pastry on the bench, laying the base side cutter down as close to.
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Instructions. In a large skillet over low heat, melt butter. Add apples and cook for 8-10 minutes. Sprinkle corn starch over top. Turn heat up to med-low. Add cream, milk, vanilla and sugars. Cook for 3-4 minutes until mixture begins to thicken. Once mixture has thickened, add spices.
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Step 1. In a saucepan, add apples and butter. Cook on medium heat until apples are softened. Stir in sugar, cornstarch, lemon juice and cinnamon. Stirring constantly, cook until sauce is thickened and coats the apples. Spoon into bottom crust pie dough pieces that have been fitted into the Sunbeam Pie Maker. Top filling with crust tops, cutting.
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Preheat oven to 350°F and spray a 9-inch oven-safe skillet with nonstick cooking spray. In a large bowl combine the sliced apples with the sugar and cinnamon. Toss until apples are coated evenly. Pour into the prepared pie pan. In a medium bowl, combine melted butter, egg, sugar, and flour. Mix together until creamy.
Corrie Food Mini Apple Pies with a Personal Pie Maker
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Increase the oven temperature to 425°F. Meanwhile, combine the apples, lemon zest, lemon juice, granulated sugar, brown sugar, salt, and cinnamon. Toss until the sugar is dissolved and the apples are evenly coated. Let sit for at least 30 minutes. Drain the apples, collecting the syrupy juice in another bowl.
