These super simple Indian spiced apple pies come together in a matter of minutes and are just packed with the most amazingly warming spicy flavours.
I should have titled this post Life Of Pie. You know me, I love playing with words, so it is amazing that I managed to resist this one.
On Wednesday night Idgy and I watched Life Of Pi on DVD. I had missed this amazing film when it came out in the cinema here at the beginning of the year. Totally enthralled and inspired by the movie I decided to make some Indian spiced apple pies.
Ingredients for these apple pies
It’s all about the spices here. I’ve used cumin, coriander, cinnamon and ginger. All those warming spices you so often find in a good curry. Well, they work just as well in an apple pie.
Ground almonds, butter, dates, apple, orange and sugar.
Oh and puff pastry plus an egg for glazing.
How to serve
These little pastries are super easy to make and are perfect either with a cup of tea as a sweet treat or served with ice-cream as a tasty dessert.
Being puff pastry they won’t freeze so just eat them and share and enjoy!
Looking for more easy tarts and pies to enjoy with a cuppa? Then check these out before you go;
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Indian spiced apple pies
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp cinnamon
- 1/2 tsp ginger
- 2 tbsp icing sugar
- 2 tbsp ground almonds
- 1 tbsp butter
- 150 g puff pastry half a pack
- 1 egg beaten
- 1 large apple a red eating apple
- 6 dates stoned
- 12 tsp demerara sugar
- 1 orange zest grated
- 1 tsp Icing sugar to dust
- Preheat oven to 200C/400F/Gas 6 and line a baking tray with parchment
- Mix the spices together and set aside half of the mixture
- Mix one half with the butter, almonds and icing sugar to form a paste
- Roll out the pastry very thinly and cut edges to get a rectangle. Cut this into 6 equal squares. Imagine you are cutting out a frame but not quite, you want to cut the pastry about 1cm inside the edge and make a cut from 1cm in from the corner right along in a straight line to the next corner and then up the other side stopping 1cm from that corner. Start again with the knife 1cm past the corner and run along to next corner and go up the other side stopping 1cm from the corner. Now take the outer pastry frame and fold it overso it forms a frame, fold the other side and you get the twiddly bits at the edge. Paint under the edges to ‘glue’ the pastry in place and then brush the egg over the whole frame to glaze but not in the middle where the filling goes.
- Spread a teaspoon of the paste in the middle of each pie and top with some of the dates chopped into small pieces
- Grate 3/4 of the apple including the skin and spoon this between the pies on top of the paste
- Using a mandolin finely slive the remaining apple and cut out triangles to place on top of the pies.
- Mix the remaining spices with the demerara sugar and scatter over the pies along with the orange zest.
- Bake for 15 minutes until all puffed and golden.
- Cool on a wire rack and dust with icing sugar to serve.