These Apple Pie Slices are a quick and easy way to bake up some lovely pastries for guests, snacks, afternoon tea or even a naughty breakfast! (What? Apples are a fruit ergo it’s healthy!)
They are deliciously flakey and actually not too sweet. They are also super quick and easy to throw together!
They use my Apple Pie Jam as the filling but you could substitute with a bought apple jelly if you preferred. I would add a pinch of cinnamon to it though for maximum tastiness!
I also use bought puff pastry because nobody outside of the Great British Bake Off tent has time for that nonsense!
1 sheet pre-rolled puff pastry
1/2 jar Apple Pie Jam
3 tbsp milk
3 tbsp demarera sugar
- Heat the oven to gas mark 6 and line 2 baking trays.
- Cut your pastry into 16 equal pieces.
- Put a spoonful of jam in the centre of half of them.
- Prick the remaining slices with a fork to make little holes in the top.
- Put these pieces on top of the jam ones and press down all around with a fork to crimp the edges closed.
- Brush the tops with milk and sprinkle with sugar.
- Bake for 20 minutes until the tops are golden brown. You will probably have to switch the trays over halfway through if they are on different shelves.
- Remove from the oven and allow to cool a little before you eat them. They are equally good cold!
I am a bit odd when it comes to apples. I don’t like them. Except for these apples. These apples I will eat every day that they are in season and come up with ways to preserve them just a little bit longer. I love them. But they are the only ones. They are the apples from the tree in my parent’s front garden. These apples are ‘Discovery’ and are an eating apple that does a bang up job of being a cooking apple too. When ripe they are gorgeously fragrant and the flesh holds a rosy pink blush, which makes these just the prettiest apples ever!
In this incarnation I have worked them into a sweet braided crown the better to cram as much appley goodness into every bite as I can. It’s a bit tricky, and some may say overloaded, but no. More apple = better! The enriched dough makes a perfect vehicle for these lovely chunks of apple and the sticky cinnamon sauce it all creates is a delight! I’m sure if this were to be presented on Bake Off there would be “Soggy Bottom” comments but I really can’t bring myself to care, the juicy apples and sweet cinnamon are worth a tiny bit of sog!
If you wanted to you could brush the finished crown with an apricot (or apple jelly!) glaze to make it shine and a drizzle of simple glace icing would make it look lovely too. Alas, I had run out of icing sugar on this occasion and couldn’t wait to share this recipe with you so you have here the unglazed crown. Still beautiful in its own way!
250g strong bread flour
1 tsp salt
7g instant yeast
50g unsalted butter
135ml warm milk
3 apples, chopped
1 tsp cinnamon (or less if you prefer)
4 tbsp granulated sugar
– Take a large mixing bowl and add the flour, then add the salt to one side of the bowl and the yeast to the other.
– Mix it all together.
– Chop your butter up into little bits and add this along with the milk and egg.
– Get in there with one hand and mix everything together.
– Keep mixing by hand in the bowl. It will be sticky but keep going and after not too long it will start to come together into a cohesive dough.
– Once you have almost everything as one ball of dough you can turn it out onto a floured worksurface and really start kneading! (There will still be some sticky bits, you can take a small bit of dough and clean round the bowl to mop up stragglers.)
– Keep working it, the trick with a wetter dough is time!
– After about 10 minutes you should have a smooth, elastic dough.
– Place in a clean, oiled bowl, cover and place somewhere sheltered to rise for 1-2 hours until doubled in size. I found 2 hours about perfect.
– Prepare your apples.
– Turn out the dough onto a lightly floured worksurface. Do NOT knock it down.
– Simply start to roll it out with a rolling pin. You want it to be about 25cm deep and 45cm long. Try to keep it rectangular.
– Scatter the surface with 2 tbsp sugar, then the cinnamon, then the apples, then the remaining 2 tbsp sugar.
– Carefully roll the long end of the dough towards you, keeping the apples inside and keeping the roll quite tight.
– When you have a long roll gently press to seal the dough back to itself.
– Starting about 1″ in from the end cut straight through the dough all the way along to the other end.
– Now for the messy bit! Twist each half around the other, one over the top, followed by the next, arranging the cut side so it faces uppermost. Shove the apple back in as it falls out!
– Gently manoeuver onto a baking tray covered in baking parchment and bring each end round to form a circle. Press the ends together gently to secure.
– Place in a plastic bag (bin bags work well here) and leave in a sheltered spot to rise for another hour.
– Heat the oven to gas mark 6/200C.
– Bake for 25 minutes.
– Remove from the oven and leave to cool on the tray.
– When cool the sticky puddle of sauce in the centre should separate nicely as you peel the baking paper away leaving you with your crown!
– Serve as is or glaze with jam and drizzle with icing, the choice is yours!
I first had these on holiday as a child and I still love them to bits. I have such a sense memory of the first bite with soft pancake, crisp apple and sweet icing sugar dust. I didn’t appreciate it then but because of the natural sweetness of the apple and the dusting of icing sugar these are so much better for you than smearing pancakes with jam or butter. It’s still something of a nursery tea dish for me, best enjoyed on a crisp Saturday afternoon, or a Thursday like today, I’m not that picky! The basic batter is for drop scones or scotch pancakes and you can add other things such as dried fruits like sultanas or even chocolate chips! The crispness and sweetness of the apple is always a winner for me though!
Makes 6-8 saucer sized pancakes, 12 smaller drop scones.
2 tbsp caster sugar
100g self raising flour
1 apple, cored and sliced
First measure out your ingredients into a jug. I measure the milk, add the egg then add the sugar and weigh the flour. As you see pinpoint accuracy is unnecessary!
– Beat everything together with a whisk or fork until smooth.
– Heat a frying pan on a medium low heat and grease lightly with a little oil or butter.
Pour the batter onto the hot pan. How big is up to you! Place an apple slice in the centre.
When bubbles have risen to the surface and the first ones have burst flip the pancake over with a spatula or palatte knife.
Leave the pancake to cook for a minute or two on this side then put on a plate covered with a teatowel to keep them warm. Repeat until you have used all of the mixture.
Sprinkle with icing sugar and eat!
Right, that’s it I declare it to be Christmas time! Today I went out and gathered holly, ivy and teasles from the village, I found holly with berries on it! I’ve lived in this village for 20 years but I never knew that there was a holly tree with berries on the edge of the green until we got the dog and he tied his lead round it! I was after just a few sprigs for a small arrangement but got a bit carried away. I came home with my basket and got on with making the mincemeat in preparation for Christmas. This needs to mature for 2 weeks so this batch will be ready for the 4th, if you fancy having a go I suggest you make it now before it’s too late!
Makes 750ml (ish)
750g mixed dried fruits
a scant 50ml lemon juice
300g shredded suet (I use veggie just in case)
1 large bramley apple, peeled and grated
250g dark brown sugar
1/2 a small nutmeg, grated
– Mix together the dried fruits, brandy and lemon juice in a large bowl.
– Leave to sit for 1 hour, stirring occasionally.
– Add the rest of the ingredients and mix thoroughly.
– Spoon into sterilised jars. (Putting them through the dishwasher is easiest or wash them in hot soapy water then dry them in the oven for 10 minutes.)
– Press down with the back of the spoon to get all the air out of the jar.
– Put on the lids and leave in a cool dark place (read cupboard!) for 2 weeks then make mince pies! Yum!