Mini granny smith apple pies

To prepare the pastry, cube the butter and lightly beat one egg.

Place the flour, 1 tsp mixed spice, icing sugar, and butter in a food processor and pulse until the mixture resembles fine breadcrumbs. While the processor is running, add the egg a little at a time until the mixture comes together to form a ball.

Flatten into a round disc and wrap in cling film. Refrigerate for at least 30 minutes.

Preheat the oven to 180°C, gas mark 4.

To make the filling, core the apples and chop into 2cm chunks. Place them in a large pot or pan.

Combine the lemon juice and corn flour to make a paste and stir into the apples. Place over a medium-low heat and add 1 tbsp of raw sugar and remaining mixed spice. Reduce to a low heat and cook, stirring occasionally, for 10 minutes before removing from the heat. Stir in the dulce de leche and set aside to cool completely.

Lightly flour a clean work surface and roll out 2⁄3 of the pie dough to approx. 5mm thick.

Using a 10-cm round cutter, cut out 12 rounds. Press each round into the bottom of a muffin pan cup. There should be some excess dough overhang. Divide the filling among the lined muffin cups.

Roll out the remaining 1⁄3 of the pie dough and cut into 1cm strips. Lay half the strips vertically and evenly spaced on top of a sheet of baking paper. Use the longer strips in the centre and the shorter strips on the ends. Fold every other strip all the way back on itself. Lay one of the remaining strips perpendicular on top. Unfold the vertical strips back so they lay over the perpendicular strips. Continue laying the strips down and folding them back onto themselves to alternate the weaving pattern. Once you have a lattice, use the 10-cm round cutter to cut out rounds of lattice.

Then, using a cake spatula, carefully place the lattice on top of the pies. Then gently press the top crust onto the bottom crust with your fingers, making sure the sides are sealed.

Lightly beat the remaining egg. Brush the tops of the pies with the egg then sprinkle with remaining sugar as desired.

Bake for approx. 25 minutes, or until the pastry is lightly golden brown and the filling starts to bubble.

Remove from the oven and set aside to cool for 15 minutes.

Then very carefully loosen the edges of each pie with a sharp knife and gently lift out from the muffin tin.

Serve immediately with a drizzle of caramel sauce and a dollop of ice cream.