I believe these qualify as a new favorite of mine since I ate about 4 of these and I didn’t even count the calories!The flavor combo and decoration itself is pretty Christmassy so I’m sure we can add these again to the table when everyone is over for the main meal!
It seems the blog is back up due to popular demand and my own wish to actually reproduce my recipes instead of just winging it, as usual. Christmas is also a great time to get back on track with the writing since there’s a lot of baking to be done. Making the subject a bit easier certainly helps getting rid of the writing rust, yey!
Let me be quite honest about why I came up with this recipe. I had apples at home that I wanted to use before they went bad, but I didn’t feel like making the same apple pie I always do. You know, The Portuguese Side one from a while back. I do make it all the damn time because it’s delicious with the custard and all, but no one should it the same pie all the time. On top of that, I also wanted to make something that resembled mince pies while also actually hating the taste of mince pies with all my heart, so fruit and sugar it is. Raspberries were available easily and they’re soft and tangy so the combo just seemed like a good promise, and I was correct. These babies are delicious!!
Here’s how you make these sweet and tangy pies.
Yield: 12 Pies (Regular Cupcake size)
Prep + Baking time: 1h10minutes
- 200g Flour
- 100g Salted butter
- 1 Egg
- 1 tbsp of water
- 50g Sugar
- 4 Apples
- 125g Raspberries
- 100g Sugar
- Pre-heat oven to 200C.
- Start with the pastry. Add the flour and the cubed butter into a medium sized bowl. Using your thumb and index fingers mix the butter with the flour until it resembles wet sand.
- Add the egg, water and sugar to the bowl and using a fork mix everything. When it starts to get cohesive you will need to use your hands to make it come together.
- Form a ball with the dough, cover it with plastic wrap and let it rest in the fridge for 20 -30 minutes.
- On to the filling. Cut the apples in small cubes and add them to a pan. Add 1/2 cup of boiling water to the pan and the sugar. Turn the heat to medium high, and let the apples cook until they are slightly soft involved in a light caramel. This will take around 10 minutes.
- Take off the heat, and add raspberries. Mix carefully trying not to mash the raspberries too much. Set aside.
- Take the dough out of the fridge and lay it out on a lightly floured surface. Using a rolling pin evenly roll it into a flat disc of roughly 5mm thickness.
- Using a cookie cutter or a large cup, cut 12 circles out of the dough to fit the cupcake mold.
- Spray cupcake molds with baking spray and fit each circle to the cupcake molds.
- Using the remaining dough, and possibly having to re-roll it, cut 12 star shapes to the size of the cupcake molds.
- Fill each cupcake mold lined with the pastry dough with the apple raspberry filling. Make sure to not overfill it.
- Top each pie with the star shapes.
- Bake it in the oven for 20min at 200C.
- Let it cool before digging in!
They’re so delicious it’s almost impossible to eat just one! The filling is soft but not mushy, not overly sweet and the raspberry gives it such a lovely texture and acidity. Definitely worth a try.
You can see the full process on instagram as usual, on my highlights.
That’s it! I’ll keep in touch!