These are little apple pies with cranberry compote which I baked as gifts during Christmas . I brought these pies along as gifts when visiting old friends :) simple to make and great as Christmas take along gifts . Freshly baked are a delight to tuck in. My friends were delighted with them so I thought I will post it up for you guys to drool :p I used the same pate brisee from Matha Stewart's Pie and Tarts...her recipe never fails and these little apple pies is a keeper for sure. I tweaked a classic apple pie by adding cranberry compote to it and it turned out a winner alright for my family and friends :) Read on for more eye feasting and drooling :)
Not good at making a lattice but the flaws were covered with almond flakes and sugar :) The add on of almond flakes was not for the purpose of covering the flaws but for extra crunch . Love the crispy crust and the combined flavor from the apple pie mixture and the cranberry compote was a perfect match. Do try adding cranberry compote to the apple pie mixture to believe me :)
the lattice top makes the pie looks interesting
egg wash the top and sprinkle almond flakes for extra crunch
I enjoyed the almond flakes on my apple pie
and look how the caramelized sugar from
the apple mixture and cranberry oozing
out while in the baking process makes
it more fragrant.....love it !
packed them in gift boxes when they have cooled down
Little Apple Pies With Cranberry Compote
Making Páte Brisée - Martha Stewarts Pie and Tarts
1 1/2 cups all purpose flour
1 tsp salt
1 tsp sugar
1 cup or (2 sticks) cold unsalted butter, cut into small pieces
1/4 to 1/2 cup ice water
1. Pulse flour, salt, and sugar in a food processor ( or whisk together by hand in a bowl) add butter, and pulse ( or quickly cut in with a pastry blender or your fingertips) until mixture resembles coarse meal, with some larger pieces remaining. Drizzle 1/4 cup water over mixture. Pulse ( or mix with a fork ) until mixture just begins to hold together. If dough is too dry, add 1/4 cup more water, 1 tbsp at a time , and pulse ( or with a fork ) Wrap dough loosely in plastic and refrigerate for 1 hour or up to 1 day ( dough can be frozen up to 3 months, thaw in refrigerator before using).
2. Roll the dough on lightly floured surface until it is 1/4 inch thick and cut out with a round pastry cutter to fit into your greased pie mould. Fill the pastry with the apple filling and 1 tsp of homemade cranberry compote and cover pie with strips of pastry dough in lattice design. Refrigerate the pies for 30 mins. Egg wash top of lattice and sprinkle almond flakes on surface and sprinkle some castor sugar if desire . Bake in preheated oven at 180C for 18-20 minutes or until it is golden brown. Leave the pies in their molds for a few minutes before taking them out and cool on the rack.
3 green apple or apple of your choice - cut into slices or diced an squeeze some lemon juice over the slices
2 tbsp raisins
1 tsp of mixed spice powder * you can use cinnamon powder only
3 tbsp of brown sugar
1 tsp of corn flour
Mixed all the ingredients together and cook over medium heat for 5 minutes. Cool the apple filling before use
500 gm fresh cranberries
1 cup castor sugar
1" stick of cinnamon
2 pieces of cloves
1/4 cup of water
rum * optional
In a heavy saucepan, boil all the ingredients under medium heat, stirring all the time, till gravy thickens and the cranberries has soften. Once the compote has cooled down , stir in two or three tbsp of rum if desire.
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