Name: Caramel apple streusel pies
Cook time: 55 min
Total time: 55 min
Ingredients: 1 1/4 cup (185g) plain (all-purpose) flour; 1/4 cup (55g) firmly packed light brown sugar; 125 gram butter, chopped; 1 egg yolk; 2 teaspoon iced water, approximately; 1/3 cup (50g) self-raising flour; 1/3 cup (50g) plain (all-purpose) flour; 1/3 cup (75g) firmly packed light brown sugar; 1/2 teaspoon ground cinnamon; 80 gram cold butter, chopped; 400 gram canned apple; 2 tablespoon golden syrup or treacle; 1 tablespoon pouring cream; 2 teaspoon icing (confectioners') sugar

Ingredients

1 1/4 cup (185g) plain (all-purpose) flour

1/4 cup (55g) firmly packed light brown sugar

125 gram butter, chopped

1 egg yolk

2 teaspoon iced water, approximately

1/3 cup (50g) self-raising flour

1/3 cup (50g) plain (all-purpose) flour

1/3 cup (75g) firmly packed light brown sugar

1/2 teaspoon ground cinnamon

80 gram cold butter, chopped

400 gram canned apple

2 tablespoon golden syrup or treacle

1 tablespoon pouring cream

2 teaspoon icing (confectioners’) sugar

Method

1.Make pastry. Process flour, sugar and butter until crumbly. Add egg yolk and enough of the water, processing until ingredients come together. Knead dough on a floured surface until smooth. Enclose pastry in plastic wrap, refrigerate 30 minutes.

2.Grease a 12-hole (¹/³-cup/80ml) muffin pan. Roll pastry between sheets of baking paper until 5mm (¼-inch) thick. Cut 12 x 8cm (3¼-inch) rounds from pastry, press rounds into pan holes. Prick base of cases well with fork. Refrigerate 30 minutes.

3.Preheat oven to 180°C (160°C fan forced).

4.Bake pastry cases about 12 minutes. Cool.

5.Meanwhile, to make streusel topping, process flours, sugar, cinnamon and butter until combined. Roll dough into a ball, enclose in plastic wrap, freeze about 15 minutes or until firm.

6.Combine apple, golden syrup and cream in a medium bowl, spoon mixture into pastry cases. Coarsely grate streusel topping over apple mixture.

7.Bake pies about 25 minutes. Stand 10 minutes before serving, dust with icing sugar.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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