It only takes 30 minutes to whip up these adorable dinky apple pies.
Recipe and styling by Sarah Dall
Photograph by Myburgh du Plessis
Dinky apple pies
- 1 x 400g tin pie apples, sliced
- 60ml (¼ cup) maple syrup
- 15ml (1 tbsp) cinnamon sugar
- 10g butter
- 50g castor sugar
- 50g rolled oats
- 50g pecan nuts
- 125ml (½ cup) custard
Preheat the oven to 180°C.
Grease a muffin tin and fill the muffin wells with 8 cupcake holders. Fill each cupcake holder with slices of pie apples, drizzle over the maple syrup and add a sprinkling of cinnamon sugar.
Place the butter and castor sugar in a food processor and blitz to a fine crumb. Add the rolled oats and pecan nuts and pulse a few times, until you have a coarse crumble topping. Spoon the topping over the apples and bake in the oven until cooked and golden, 15 minutes. Serve with custard.