My wife found as as well as an accompanying cookbook and bought them. She immediately went into action to make apple pie.
She made it two ways. First she used store bought puff pastry (frozen) shown directly below.
She even put a small decoration on the top.
The crust puffed up nicely slightly squeezing the apple stuffing.
Secondly she used refrigerated pre-made pie crust. The recipe suggests either type of pie crust. The one made with pre-made pie crust is shown below.
She rolled out the pie crust rather thinly and cut out the rounds using the back of the gadget which is a cutter. She then sealed in the stuffing using an egg wash.
The below are the cut surfaces, this time, the crust and stuffing is in a good ratio or maybe the crust could have been a bit thicker.
These are very nice small individual apple pies. I asked my wife to provide the recipe below.
I used the same filling for both types of pie. The only difference was the crust.
3 apples peeled, cored and chopped in a food processor
2 tbs of sugar
1 tbs. flour
1/2 tsp cinnamon
1/4 cup walnuts, toasted, brown skins rubbed off, and chopped.
Raisins (I didn’t use them but they would be good)
Mix the sugar, flour and cinnamon together. Sprinkle over the apples mixture and blend in. (the flour soaks up any juices from the apples and makes a lovely “sauce”). Add the walnuts. Stir. Using a small ice cream scoop add the apple mixture to the crust, fold over and seal with the egg wash. Cook according to the instructions for the pie crust. I used 400 degree oven for about 15-20 minutes until the crust was golden brown.
These were great. The apples were flavorful and the walnuts added interesting texture to the filling. Both types of crust were buttery and flaky. I froze the ones made with pie crust and they heat up well in the toaster oven. (The ones made with puff pastry didn’t last long enough to be frozen). Chopping up the apples meant that the filling was fully cooked in the short time it takes for the crusts to turn golden. These would make a very elegant dessert for guests.