Pink Lady® Apple Hand Pies

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I’ve made countless apple tarts over the years. It’s a firm family favourite and always disappears as soon as it’s out of the oven. I usually don’t like to mess with fillings too much. A handful of blackberries is as far as I usually go. This is the classic mix that I always use, a hint of cinnamon and buttery pastry. I’ve put my own twist on my friend Donal Skehan’s traditional Irish Tart recipe using Pink Lady® apples. There’s no need to mess with perfection so I only made a few tweaks!  Pink Lady® apples are ideal for apple tarts as they have the perfect balance of tartness and sweetness. Pink Lady® apples are always the first to blossom and the last to be harvested, each one soaking up 200 days of sunshine. This is what gives it the beautiful rosy blush. They are harvested by hand under strict quality control. I love its unique crunch and fizz and it’s perfect in a pie. To accentuate this even more I use caramel like brown sugar and a squeeze of lemon juice. My own kids just love anything that they can hold in their hands and they love individual portions. These little hand pies are perfect for lunchboxes or as a delicious dessert with a scoop of vanilla ice cream or some softly whipped cream.  Pink Lady® have launched an amazing competition on castingpinkcooks.com. Simply upload your favourite Pink Lady® recipe and photo to win a professional photo shoot and your recipe published in future Pink Lady® packs including an incredible feast in a Pink Lady® orchard in France. It’s a wonderful prize and a great opportunity to get your food photography and styling skills out there! Visit www.castingpinkcooks.com​ for details on how to participate. This competition will finish on the 29TH February 2020 so get cooking and you could be the one to win a dinner for two in France in the middle of the orchard, c’est magnifique! https://www.castingpinkcooks.com/en/ #Ad

Pink Lady® Hand Pies 

Makes 10-12  

6 Pink Lady® apples

2 tbsp lemon juice 

50g light brown sugar 

1 tbsp cornflour 

1 tsp cinnamon 

800g all butter shortcrust pastry 

1 egg, whisked 

1 tsp granulated sugar for sprinkling on top  

Preheat the oven to 175C. Peel the Pink Lady® apples. Cut each one into quarters, remove the core and slice thinly.  Place the apple slices in a large bowl. Add the lemon juice, sugar, cornflour and cinnamon. Mix gently till well combined. Set aside.  Roll the pastry out on a floured surface. Use a large scone cutter or saucer to stamp out 10-12 circles. Hold one disc of pastry in the palm of your hand. Brush the edges with a little egg wash. Fill with apple slices then fold over and seal gently. Use a fork to seal further and crimp the edges. Place on a baking tray lined with paper. Repeat with the remaining pastry discs. Brush each one with egg wash and sprinkle with sugar. Bake for 15-20 minutes till golden. Serve warm with softly whipped cream or a scoop of vanilla icecream.  

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