Mini apple, cinnamon and sultana pies

Ideal for cosy nights in by the fire

Prep | 10 mins

Cook | 25 mins

Makes | 4 ramekins

Mindfulness Factors | healthy | plant-based | vegetarian | dairy-free

INGREDIENTS

Apple, cinnamon and sultana compot

3 cooking apples, cored, peeled and cut into 1cm chunks

1.5tsp ground cinnamon

sultanas, handful of

4tbsp cold tap water

Pie crust

100g plain flour

50g butter, room temperature and cubed

35g caster sugar

METHOD

First, make the compot. Add everything to a medium pan and give it a good stir. Cook for 15 minutes on low, stirring occasionally. Gradually add more water if the compot becomes too thick. Cook further as required until the fruit is soft and yielding and the consistency is a light caramel. Set aside to cool.

While the compot cooks, make the pie crust. Heat the oven to 180C. Tip the flour and sugar into a bowl and gently rub the butter into the flour mix to make a light breadcrumb then shape into discs. Place onto a baking tray and cook for 15 mins or until lightly coloured. Allow to cool.

Carefully add the compot to individual ramekins and top with the pie crust

Heat in the oven for 5-10 minutes and serve with vanilla ice cream. Absolutely delicious! Enjoy x

Copyright (c) misterrands.com

Published by misterrands

Mindful living blogger (recipes, lifestyle & travel) based in beautiful rural north yorkshire 🚜 🐮 🐑

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