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Traditional Maltese Apple Pies

A perfect tea time snack! This traditional Maltese style Apple Pie is made from a crumbly biscuit crust, filled with apples and raisins, finished with a lot of icing sugar on top!
Prep Time30 minutes
Cook Time30 minutes
Resting Time30 minutes
Total Time1 hour 30 minutes
Course: Breakfast, Dessert
Cuisine: American, European, Maltese, Mediterranean
Keyword: Apple, Hand pies, Pies, Raisins
Servings: 10 mini pies

Ingredients

Pie dough

  • 500 g plain flour
  • 200 g icing sugar + extra for dusting
  • 250 g butter cubed
  • 2 eggs
  • zest of a lemon
  • 1 tsp vanilla essence

Apple Filling

  • 5 granny smith apples peeled and chopped
  • 40 g butter
  • 40 g sugar
  • 1 tbsp cornstarch or flour
  • 100 ml water
  • 30 g raisins
  • 2 tsp ground cinnamon
  • 1/2 tsp mixed spice

Instructions

Pie Dough

  • In a large bowl mix the flour and the cubed butter to a crumbly mixture. Work with your fingertips so that you don’t melt the butter.
  • Add the icing sugar, lemon peel and vanilla. Combine well.
  • Form a well with the ingredients, put the eggs in the middle and start mixing. Knead the dough briefly until all the ingredients are incorporated and a smooth dough is formed.
  • Wrap in cling film and let it rest in the fridge for at least 30 minutes.

Apple Filling

  • In a saucepan over medium heat, mix together the chopped apples, sugar, butter, cinnamon and mixed spice. Mix the cornstarch and water together in a small bowl and set aside.
  • As soon as the apples start to soften, it might take 3 minutes, add the cornstarch mixture.
  • Let the mixture cook for another 3 minutes. Take it off heat and mix in the raisins. Let it cool slightly before using in the pies.

Assembly

  • Preheat the oven to 180°C or 350°F. Spray the tartlet tins with some baking spray and set aside.
  • Roll out the dough on a floured surface until it's about 0.5 cm thick. Cut the dough and fill the tartlets tins. Fill each tin with the apple mixture.
  • Cover the pies with another layer of dough and press the edges to seal both doughs together. Cut some slits at the top of the dough.
  • If baking: Bake for about 20-30 minutes. (If air frying - at 180°C or 350°F for 15 minutes)
  • Let cool slightly before taking out the moulds. Dust plenty of icing sugar before serving.