Bitter Sweet Recipes

These messy little pies are so easy and yummy. They are really easy to throw together for a quick and tasty dessert. The rough lids that leave gaps around the edges allows the steam to escape during cooking which will ensure you have a crisp shortbread crust and delicious caramelisation of the sugar around the edges to create a sweet sticky toffee effect. Of course you can make them neatly for beautiful presentation, but I like the idea of a rustic pie that is just begging to be smooshed into ice cream and eaten.

I make these using a texas muffin pan with 6 holes. I find that they are the perfect size for a satisfying dessert and allow a perfect ratio of shortbread crust to apple filling. This recipe serves 6. They may be kept in an airtight container in the fridge for 2 days after cooking but are best served warm and fresh.

INGREDIENTS

Shortbread crust
170 grams of plain flour
pinch of salt
55 grams of white sugar
115 grams butter
1 large egg yolk
1 -2 tablespoons cold water

Apple Filling
90 grams of brown sugar
1 teaspoon of lemon juice
1 teaspoon of cinnamon
pinch of salt
pinch of nutmeg
1 tablespoon of plain flour
4 apples of your choice (I used pink lady because they are in season)

METHOD

Make the Shortbread Crust

Combine the dry Ingredients in a medium mixing bowl and rub in the butter until you have a wet sand texture.

In a small bowl whisk together the water and egg yolk and add it to the flour mix.

Mix until it comes together an form it into a ball. Cover with plastic wrap and refrigerate for 30 minutes.

Make the Apple Filling

Combine everything except for the apples in a large mixing bowl. Stir until all ingredients are combined and it forms a crumbly mixture.

Peel, core and slice your apples. Mix them into the sugar mixture until well coated.

Assemble

Grease your 6 hole texas muffin tin and preheat your oven to 170 degrees celcius.

Divide the shortbread pastry into 6. Divide each ball into a larger and a smaller ball so you are left with 6 larger balls and 6 smaller balls of shortbread pastry.

Roll out the larger balls into round circles to fit the muffin tin holes as a ‘crust’. fill the crust with the apple mixture. The apple mix will shrink slightly during cooking so it is best if they are well filled.

Roll out the smaller balls and use these as “pie lids”. I like to make mine a little messy as the holes  and gaps around the edges allow the sugar around the edges to caramelise, allows the steam to escape to stop them becoming soggy and it gives the pies a home made feel.

Bake for 25-30 mins until the tops are crunchy and golden and you see caramelised sugar around the edges of each pie.

Serve warm with ice cream or whipped cream and a dusting of icing powder.