These delightfully indulgent apple cinnamon pies are the perfect addition to your next brunch or morning tea – simply divine! Traditionally called hand pies (because you can hold and eat it in one hand), these are essentially single-servings of pie goodness.
- 400 g canned sliced pie apple
- 1 pinch each of ground cloves, nutmeg and ginger
- 1/4 tsp ground cinnamon
- 1 1/2 tbsp caster (superfine) sugar
- 1 tsp finely grated lemon rind
- 2 sheets puff pastry
- 1 egg yolk
- 1 tsp water
- icing (confectioners') sugar, to dust
- vanilla ice-cream, to serve
Preheat oven to 220 C. Line an oven tray with baking paper.
Combine apple, spices, sugar and rind in a medium bowl.
Cut each pastry sheet into four squares; spoon apple mixture over four squares, leaving a 2cm border around edges. Brush pastry edges with combined egg yolk and the water.
Gently fold remaining pastry squares in half diagonally to form triangles.
Using a floured knife, make four small diagonal cuts, 2cm apart, along folded pastry edge. Open pastry out to form squares again.
Place a decorated pastry square over an apple base; press down edges to seal, trim. Repeat with remaining pastry squares and bases, brush with remaining egg yolk.
Bake pies for 25 mins or until browned and crisp.
Dust with icing sugar. Serve pies warm with ice-cream.
TIP: Unbaked pies can be prepared several hours ahead; refrigerate, covered.