This comes with a Pie Warning.
These dainty Crumbly Apple Pie Bites are a fairly healthy sweet pie option. Inside they are basically mini apple pies minus the added sugar, and on the outside, a butter-free pastry case with heart-friendly olive oil and rolled oats.
What this also poses though is an etiquette issue. The crumbly casing holds fairly well, but does need to be handled oh-so-carefully.
It's funny because I shared these with the Hungry Aikido guys, who took it upon themselves to employ different ways to tackle these pie bites:
1. One immediately shoved the whole thing in his mouth, to save any crumble being wasted. (Of course, this meant he was unable to speak for the next few minutes whilst chewing and swallowing the whole thing.)
2. Another was a little oblivious to the delicate nature of the pie, and simply chomped his way through, unaware of the litter of crumbs gathering about his chin and upper lip. A simple wipe with the back of the sleeve and gone. Classy.
3. The final approach was more of a delicate one - picking it up with thumb and forefinger, bringing up the other hand under the mouth as a plate, and biting into it timidly.
I have to say, it was a little odd to watch a Hungry Aikido guy do something in such a refined way, but yes, the third option is the way I propose you eat them.
On reflection, I don't know why I thought it'd be a good idea to share these with the Hungry Aikido guys - I'm sorry, but these pie bites don't survive well under heavy hands!
Crumbly Apple Pie Bites Makes 6:
125g sweet apples, peeled, cored and roughly chopped
1 tbsp honey
50g ground almonds + 1.5 tbsp (for crust)
75g plain flour
50g rolled oats
4 tbsp olive oil
125g sweet apples, peeled, cored and roughly chopped
1 tbsp honey
50g ground almonds + 1.5 tbsp (for crust)
75g plain flour
50g rolled oats
4 tbsp olive oil
1) Put the chopped apple in a pan with the honey, and add a little water until the apple is just covered.
2) Gently bring to the boil, then leave to simmer on a low heat for about 10-15 minutes, stirring every now and again, until it reduces to a puree. Take off the heat and leave to cool completely. Mix in the 50g almonds.
3) Preheat the oven to 190 degrees C.
4) Sift the flour into a large bowl with the oats, and remaining 1.5 tbsp of almonds. Add the oil and mix it altogether well until it starts to clump together.
5) Use your hands to roll the mixture into 6 small balls, and press into the sides and base of a greased cupcake tray.
6) Spoon in the apple puree mixture into the crumble crusts. You can top with a little extra ground almonds here if you like. Bake for about 12-15 minutes until they just start to brown. Allow to cool before removing and eating!
Pie out.
Read my other Friday Pie Day adventures.
2 comments:
Jenny, these apple pies are fantastic! They are so simple! Love the individual servings and the addition of almonds! How liquid-y is the filling after the pies set? Would this recipe work well as a whole pie?
Its funny you say that cos this will be one I'll plan to rework into a full-sized pie. The filling holds well, its the base that is more of a crumbly bugger!
This Portable Apple Berry Crumble could probably adapt well to a whole pie, or try this Almond-topped Apple Pie instead :-)
Hungry Jenny x
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