Ingredients

• Butter125 g
• Sugar1/4 cup
• SugarIcing sugar, for dusting
• Apple3
• Sugar1 tbs
• Brown sugar1 tbs
• Self raising flour1/2 cup
• All-purpose flour1/2 cup
• Spices, cinnamon1 tsp

Steps

1. 1. Mix flours together in the bowl of an electric mixer.
2. 2. Place the butter, 1 cup water and sugar in a saucepan over medium heat. Stir over heat until butter is melted.
3. 3. With motor on low speed, slowly add the butter mixture to the flour mixture until combined (mixture will swell and fluff up a bit - you may need to add a few more tablespoons of flour to get it to the right consistency of a soft pliable dough). Transfer dough to a snaplock bag or airtight container and refrigerate for about 1 hour or until chilled.
4. 4. To make the filling, peel and roughly dice the apples. Place in a mixing bowl with cinnamon and sugars, mixing to coat the apple all over.
5. 5. Preheat oven to 200°C. Grease a 12-hole (1/3-cup-capacity) muffin pan.
6. 6. Roll out dough onto a floured surface. Cut 12 rounds from dough large enough to line base and side of prepared pan holes, extending 5mm above edges. Push pastry rounds in holes. Press a small ball of dough into the bottom of the muffin tin and then press it around to the sides to ensure all the sides are covered by pastry up to the top edge and to remove any air bubbles under the pastry.
7. 7. Spoon the apple filling into pastry cases, filling to about 2cm above the edge of the pastry. Re-roll pastry and cut 12 circles large enough to cover tops. Place rounds over filling, pressing and pinching edges of pastry together to enclose filling.
8. 8. Cut one or two slits in the top of each pie to allow steam to escape. Bake for about 15-20 minutes until pastry is golden and cooked through. Stand in pan for 5-10 minutes before carefully transferring to a wire rack to cool.
9. 9. Serve pies warm or at room temperature dusted liberally with icing sugar.