Time: 55 min.
Complexity: easily
Quantity: 6 pies

These fruit-filled pies are made with apple pie dough. But they have several advantages over larger pies: they bake faster, their filling doesn't need to be pre-prepared, and they're perfect for taking on a picnic, for example. And they taste just as delicious as larger pies. Use fresh raspberries for the filling, add a little grated apple for thickening, and cinnamon for flavor. Spoon the filling into circles cut from pie dough, wrap them up, and bake. Give the finished pies a more sophisticated look by drizzling them with icing.

Ingredients:

Pies

• 1 and 1/4 cups premium flour
• 1.5 tsp sugar
• 0.5 tsp salt
• 1.5 tbsp. vegetable oil
• 0.5 cup chilled butter, cut into pieces (the butter should be slightly melted)
• 2 tablespoons of cold water
• 1 teaspoon white vinegar or lemon juice

Apple and raspberry filling

• 2 cups fresh raspberries
• Half a medium apple, peeled and grated on a coarse grater
• 1/4 cup sugar
• 1 pinch of ground cinnamon
• 1 egg, beaten with 2 tbsp water, for greasing
• Demerara sugar, for sprinkling

Glaze

• 1 cup icing sugar, sifted
• 1.5 tbsp. milk or water
• 0.5 tsp vanilla extract

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

shortcrust pastry, apples, raspberry, lemon juice, milk, powdered sugar, cinnamon

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Preparation:

Step 1
• Mix together the flour, sugar, and salt. Add the vegetable oil and mix with a pastry cutter or a stand mixer fitted with a paddle attachment until the flour forms fine crumbs.
Step 2
• Add the butter and work it in with a knife until you have a coarse, crumbly mixture with small pieces of butter. Separately, combine the water and vinegar (or lemon juice) and add it directly to the flour mixture, stirring until the dough begins to come together. Form the dough into 2 disks, wrap them, and refrigerate for at least 1 hour to firm up.
Step 3
• Preheat oven to 190°C and line a baking sheet with parchment paper.
Step 4
• Cut the chilled dough into 6 pieces and roll each piece into a circle approximately 15 cm in diameter and just under 0.5 cm thick. Using a 15 cm cookie cutter, trim off any rough edges from the circles.
Step 5
• Using a fork, combine the raspberries, apple, sugar and cinnamon, crushing the berries lightly.
Step 6
• Spread the raspberry filling evenly on each rolled-out circle of dough. Brush the outer edges of each half circle of dough with a little egg wash and fold the dough in half. Pinch the edges of each pie as you would a large pie, creating a fluted effect. Place the pie on the prepared baking sheet, brush the tops with egg wash, and sprinkle with Demerara sugar. Use scissors to cut a few vents in the pie to allow steam to escape.
Step 7
• Bake the pies for about 25 minutes, until they are richly golden brown. Cool before glazing.
Step 8
• To prepare the glazeUsing a whisk, combine the powdered sugar, milk (or water), and vanilla until smooth (adjust the consistency by adding more powdered sugar or liquid if necessary). Using a fork, drizzle the glaze over the pies. Let the glaze set for at least an hour before serving.

Votes: 1

Author of the recipe - Anna Olson is a pastry chef and television host.