Mini Apple & Ginger Pies with Almond Crumble


Sweet short crust pastry

500 g (2½ cups) cake flour

200 g (1½ cups) Huletts Icing Sugar

Pinch salt

250 g butter

4 extra large egg yolks 

60 ml (¼ cup) water


1 x 385 g tin pie apples

3 pieces of ginger in syrup (each cut into 4)

10 ml (2 t) Huletts Castor Sugar

Almond crumble

175 g (1¼ cup) cake flour

75 g butter

75 g Huletts Castor Sugar

50 g whole almonds, roughly chopped

  1. Preheat the oven to 180˚C.
  2. Pastry: Combine the flour, Huletts Icing Sugar, salt and butter in a bowl and rub together until it resembles breadcrumbs.
  3. Place the mixture in a blender, add the egg yolks and water with the motor still running.
  4. Press pastry into a ball, wrap in cling wrap and refrigerate for at least 1 hour.
  5. Roll out pastry on a lightly floured surface. Cut pastry into circles (3 mm) with a biscuit cutter and line 12 small greased patty pans with pastry circles and refrigerate for 30 minutes.
  6. Fill the shells with apple, a knob of ginger and a sprinkle of Huletts Icing Sugar.
  7. Almond crumble: Combine the cake flour, butter and Huletts Castor Sugar in a bowl and rub until it resembles breadcrumbs.
  8. Sprinkle the crumble over the apple and top with almonds.
  9. Bake for 30 to 40 minutes until the crumble is golden brown.