Pumpkin Shaped Mini Apple Pies

They're here! The very requested and awaited recipe for my pumpkin shaped mini apple pies. I wanted to incorporate my delicious (and famous around these parts) apple filling instead of pumpkin puree and these are the gems that I came up with. 

The pastry was something that I wanted to tackle and make as easy as possible. The pastry is simple, consisting of only three ingredients plus a little sugar and salt, so if you're making these with older children then these would be perfect for an afternoon baking session. I honestly think you'll love them combined with the cinnamon and nutmeg spiced apple filling that's just so moorish and warming too. 

I imagine these served with a cold Butterbeer for a themed Halloween night or with ice cream or custard for an Autumnal sweet treat. I hope you enjoy them as much as I do and if you make them don't forget to tag me and let me know. 

Ingredients (Makes 6) - 

For the pastry

• 155g Plain Flour
• 115g Butter
• 50ml Cold Water 
• 1tbsp Granulated Sugar 
• 1/2tsp Salt 
• 1 Egg for glazing 

 For the filling 

• 1 Apple 
• 1tbsp Butter
• 1tsp Cinnamon
• 1tsp Nutmeg
• 1tsp Ginger
• 25g Granulated Sugar 
• 25g Brown Sugar

METHOD 

• In a large bowl, mix together your plain flour, sugar, salt and butter until it starts to resemble large bread crumbs. 
• Slowly pour in your water, only a few drops at a time until a dough starts to form. You want it to the be easy to shape, but not too dry. 
• On a floured surface, knead your dough into a ball and wrap in cling film. Put in the fridge to chill for 120 minutes to overnight. 
• In a bowl, chop up one apple into small cubes. I'd recommend about 1cm wide for this recipe. Add in your cinnamon, nutmeg and sugar and stir until combined. Heat a saucepan on the hob with 1tbsp butter. Cook your apple mixture for 10 minutes or until softened, then set aside to cool. 
• Pre-heat your oven to 180c. Prepare a baking tray with parchment paper and set aside. 
• On a floured surface, roll out one half of your dough until it's 5mm thick. Use your pumpkin shaped cookie cutter and cut out 12 shapes. 
• On 6 of your pumpkin cut outs, take your time using a sharp knife and carved them out into the face you want.
• In a separate bowl, beat 1 egg until smooth. This will act as your glaze to add shine to your pastry. 
• On your face-less pumpkin shaped cutouts, spoon one teaspoon of apple filling. Brush the egg mixture around the outer part of your pastry. Place the pumpkin face cut out on top and crimp the edges using a fork. Repeat until all pies are complete and place them on your baking tray. 
• Brush the tops with your egg wash and sprinkle with some sugar. 
• Cook for 18 - 20 minutes or until golden brown on top. Serve with ice cream or drizzle with caramel for a sweet treat!