Individual Apple Pies

Individual Apple Pies
This is a classic, super simple way to make an elegant tart. Change the fruit with the seasons - although apple drizzled with cream is an all-time favourite!


Makes 8



  • 1 ready-made puff pastry sheet
  • 3 Granny Smith apples
  • Juice of ½ lemon
  • 1 tablespoon brown sugar
  • 1 teaspoon ground cinnamon
  • 10g/2 teaspoons unsalted butter
  • 3 tablespoons apricot jam/jelly



  1. Preheat the oven to 180˚C (350˚F) Gas 4.
  2. Roll the chilled dough out and cut into 8 equal rectangles. Using a fork, prick the pastry every 1 cm/½-in. to prevent air pockets from forming while it bakes. Place on a prepared baking sheet lined with parchment paper and refrigerate while you prepare the apples.
  3. Cut the apples in half through the stem. Remove the stems and core them. Slice the apples crosswise into 1 cm/½  in. thick slices. Drizzle the lemon juice over the apples to prevent browning.
  4. Place overlapping slices of the apples on the pastry rectangles, with 8–9 slices each. To keep things pretty, it’s best not to use the smaller slices from the ends of the apples. Scatter sugar and cinnamon over the apples and dot with butter. Bake in the preheated oven for 20–25 minutes.
  5. Once the pastries are removed from the oven, put the apricot jam/jelly in a microwave-safe bowl and heat for 30 seconds. Brush on the pastries and serve with cream or ice cream.


This recipe is an extract from Sharing Food with Friends by Kathy Kordalis, published by Ryland Peters & Small ($39.99 NZD RRP, $42.99 AUD RRP) Photography by Mowie Kay, distributed by


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