Frangipane Apple Pies
This is a quick and easy recipe since it also uses apple pie filling that you can buy ready-made in tin which I also have in my pantry. The only thing you need to make is the frangipane, which basically is a dough made from ground almonds, butter, sugar and egg. It only takes 20 minutes to bake and delicious served with ice cream…
Since only half a tin of apple pie filling is used for this recipe, I will do a post for Apple Pie Tea Cake in the near future to use up the remaining apple pie filling.
Adapted from the recipe ‘Apple and Berry Lattice Tarts’ in Family Circle’s mini cookbook series ‘Perfect Pastries’, published by Murdoch Books, 1996.
Makes 8 individual pies.
[Ingredients]
4 sheets (750g) ready-made puff pastry, each sheet about 25cm x 25cm
½ x 425g-can apple pie filling, or 1 cup stewed apple, chopped
extra caster sugar, for sprinkling
Frangipane:
50g butter
3 tablespoons caster sugar
1 egg, lightly beaten (reserve half for glazing)
50g almond meal
http://cafeoftheeast.blogspot.com/
[Preparation]
1. For the Frangipane: Cream butter and caster sugar, then beat in half the beaten egg (reserving the rest to glaze) and almond meal.
2. Lightly grease a baking tray with melted butter or oil.
3. Cut eight rounds from two of the pastry sheets with an 8cm fluted cutter and place on the baking tray. Place about 2 teaspoons of apple in the centre of each round. Then top with about 2-3 teaspoons of Frangipane. Brush the outer edge of the pastry with egg glaze.
4. Cut eight rounds from the remaining two sheets of pastry with a 10cm fluted cutter. Place each round over the top of filling. Press along the edges then use the prongs of a fork, dipped in flour first, and press down firmly along the edges to seal. Make a cross on top of each pastry with a small knife to create steam hole. Refrigerate for 20 minutes.
5. Preheat oven to 210°C.
6. Glaze pastries with remaining egg and sprinkle lightly with the extra caster sugar. Bake for 20 minutes, or until puffed and golden.
[Note]
1. Please note this recipe uses 1 standard cup of 250ml, 1 tablespoon of 20ml and 1 teaspoon of 5ml.
2. The size of egg used is about 60g (includes shell) unless otherwise stated.
Original post by SeaDragon