This fun dessert is an apple pie in small bites. I have chosen to use Granny Smith apples in the filling as I feel they have the perfect amount of natural sweetness – instead of traditional Bramley apples plus sugar. They’ll keep in an airtight container for 3 days or up to 5 days if in the fridge. Or you can make them in advance and freeze.
Makes: 12-16 squares
Prep: 30 minutes
Cook: 35 minutes
Ingredients
For the pastry
250g cold butter/ non-dairy margarine
400g plain white spelt flour
100g soft brown sugar
1 tbsp vanilla extract
Pinch salt
For the filling:
900g Granny Smith apples, peeled, cored and cut into chunks
2 tsp ground cinnamon
Pinch nutmeg
Pinch mixed spice
½ lemon, zest and juice
75g icing sugar
Sprinkle: 2 tbsp brown sugar (or coconut sugar)
Method
- Preheat oven to 180°C/350°F.
- Line a 18cm x 28cm tin with baking parchment.
- Put all the pastry ingredients into the food processor and blitz until the mixture forms a dough.
- Press two-thirds of the dough into the base of the tin in an even layer, then bake for 12-15 minutes or until golden. Wrap the remaining dough in cling film and refrigerate while you prepare the apples.
- Tip the peeled, cored and chopped apples into a medium sized saucepan with the nutmeg, mixed spice and lemon zest. Cook on a gentle heat for about 10 minutes, until just softened.
- Tip the apples over the pastry base, then break up the remaining pastry dough and dot in small balls over the top.
- Bake for another 15-20 minutes until cooked and golden. Leave to cool in the tin.
- Combine the icing sugar with about 2 teaspoons of lemon juice – sufficient to make a thick icing. Drizzle over the apple pie and then sprinkle with a little brown sugar.
- Leave to set in the fridge for 10 minutes before cutting into squares.
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