KEY POINTS:
Delightful sweet pies, ideal for a snack or a tasty dessert
Makes 6 small pies
1 tbsp caster sugar
2-3 diced Granny Smith apples - depending on size - peeled, cord and diced
1 tsp grated lemon zest
1 vanilla pod
3 sheets flaky pastry
6 tsp quince paste
1 egg, lightly beaten
Vanilla sugar
Cream to serve
1. Over a low heat, melt the butter with the sugar, stirring until the sugar has dissolved. Add the apple and lemon.
2. Split open the vanilla pod and scrape the seeds into the saucepan. Stir the apple mixture then cover and let apples soften over a low heat for 15 minutes. Stir occasionally to prevent sticking, let cool. Preheat oven to 200C.
3. Grease small pie tins or use ramekins or a large muffin tray. Cut circles of pastry to fit with smaller circles for the lids.
4. Line the tins with pastry, spoon in the cooled apple mixture then top each with some quince paste. Put the lids on the pies, seal the edges then brush with a little of the beaten egg.
5. Make a small cut in the top of each pie then sprinkle with vanilla sugar. Bake for 15 minutes or until golden. Serve with softly whipped cream.
