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Little apple pies

In our book, hot apple pie and ice-cream has to be one of the most comforting things you can eat.

By Lisa Featherby
  • 30 mins preparation
  • 30 mins cooking (plus resting, chilling)
  • Makes 8 pies
  • Print
Little apple pie
When it comes to crowd-pleasing desserts, the timeless treat of hot apple pie and cold ice-cream is right in the comfort zone.


  • 1 kg Granny Smith apples (about 7), peeled and diced
  • 200 gm caster sugar
  • 20 gm butter, diced
  • ¼ tsp ground cinnamon
  • 1 tbsp cornflour mixed with 1 tbsp cold water
  • 1 sheet butter puff pastry rolled to a 3mm thick square and refrigerated until required
  • Eggwash, for brushing
  • Pure icing sugar, for dusting
  • Vanilla ice cream or pouring cream, to serve
Shortcrust pastry
  • 250 gm (1⅔ cups) plain flour
  • 40 gm, caster sugar
  • 200 gm chilled diced butter
  • 2 eggwhites


  • 1
    For shortcrust pastry, process flour, sugar and butter in a food processor until fine crumbs form. Add eggwhite and process just until the dough comes together. Turn out onto a lightly floured bench, form into a disc, wrap in plastic wrap, then refrigerate for pastry to rest until firm (1-2 hours).
  • 2
    Meanwhile, combine apple, sugar and 2 tbsp water in a large saucepan and stir occasionally over medium heat until apple is tender and translucent but still holding shape (15-20 minutes). Drain syrup from apples and return 50ml syrup to pan with butter and cinnamon and bring to a simmer (any flavoured syrup remaining makes a great addition to flavour various cocktails). Add cornstarch slurry to apples and stir until sauce is thick (2-3 minutes). Transfer mixture to a bowl and set aside to cool, then refrigerate until chilled (1 hour).
  • 3
    Divide shortcrust pastry in half, then working with one half at a time, break pieces over a sheet of baking paper to form a small rough rectangle. Place another sheet of baking paper on top and roll to a 30cm x 15cm rectangle, then refrigerate in between paper to rest and firm while you roll the other half. Trim pastry edges and cut each into four 14cm x 7cm rectangles, then place on a large baking tray lined with baking paper and refrigerate again to firm (15-20 minutes).
  • 4
    Trim puff pastry edges and cut into eight 14cm x 7cm rectangles and refrigerate to firm also (15-20 minutes).
  • 5
    Preheat oven to 200C. Spoon apple filling along the centre of each rectangle of shortcrust pastry, brush edges with eggwash, place a piece of puff pastry on top and press sides to seal, then cut edges to evenly trim and seal short ends with a fork. Poke a hole in the centre for steam to escape, brush with eggwash and bake on a large baking paper lined oven tray, turning tray once until golden and puffed and pastry is crisp on base (14-16 minutes). Serve hot, dusted with icing sugar with ice cream or cream.


We use Carême puff pastry, which comes in 375gm sheets. If it's unavailable, substitute another good butter puff pastry.

  • undefined: Lisa Featherby