Skip to main content
125Total Time
50Prep Time
35Bake Time

Individual Apple pies

0 Reviews

About the bake

Apple pie recipe as featured in series 2 of Baking Mad with Eric Lanlard on Channel 4. Easy to make and incredibly tasty! If you don't want to make your own shortcrust pastry or have some already made you will need about 350g.

125Total Time
50Prep Time
35Bake Time


  1. Step 1:

    Preheat the oven to 180°C (fan 160°C, gas mark 4).

  2. Step 2:

    Place the flour in a mixing bowl, add icing sugar and butter and rub together with your finger tips until the mixture resembles fine breadcrumbs.

  3. Step 3:

    In a separate bowl, mix egg yolks and vanilla extract together. Make a well in the middle of the flour mixture and pour in the egg mixture. With fingertips bring together to form a soft dough. Knead gently and dust with flour, cover with cling film and chill for at least 30 minutes.

  4. Step 4:

    For the filling, put the lemon juice and zest into a bowl and add the diced apples, sugar, and cinnamon and mix well together. Finally add the rum and mix.

  5. Step 5:

    Roll out the pastry and cut into strips and line sides of tins. Then using a cutter, cut out the pastry base and line 6 tins.

  6. Step 6:

    Mix the eggs together and brush the tops. Spoon in the mixture and dot with the butter. Roll out the remaining pastry, slightly thicker than before and using a bigger cutter for the lids cut out the tops.

  7. Step 7:

    Place on top of the apple mixture and seal and crimp and brush with egg wash. Make a small hole in the middle of the pie and add the parchment cone. Place in the oven for 30-35 minutes until golden brown.

  8. Step 8:

    To serve, sprinkle with cinnamon and pour custard through the cone.


  • For the pastry

    • 230g Plain white flour (plus extra for dusting)
    • 100g Butter (unsalted) (cold, cut into small pieces, plus extra for greasing)
    • 50g Silver Spoon Icing sugar
    • 2 Egg yolk(s) (free range)
    • 2 tsp Nielsen-Massey Vanilla Extract
  • For the filling

    • 2 tsp Cinnamon
    • 250g Unrefined dark muscovado sugar
    • 8 Apple(s) (peeled and diced)
    • 2 Lemon(s) (juice and zest)
    • 50g Butter (unsalted)
    • 2 tbsp Dark rum
    • 1 Egg(s) (free range)
    • 1 Egg yolk(s) (free range)

Great recipes and more at

Exclusive gifts and kits to take your baking to the next level Competitions and baker of the month prizes More than 1,000 recipes to try.