For the pastry: 275g plain flour 2 tbsp icing sugar 140g cold butter, cut into dice 3-4 tbsp cold water For the filling: 2 large cooking apples (eg Bramley), peeled, cored and sliced ,I peel quarter then core and slice about 4cm long x 1/2cm 2 eating apples –pink lady or braburn 25g unsalted butter Juice of a lemon 4 tbsp caster sugar 1 tbsp caster sugar for the top of the pies Begin by making the pastry. Mix the flour and icing sugar together in a bowl. Add the butter and rub in until the mixture resembles fine breadcrumbs. Work in just enough water to bring the pastry together. Gently knead into a ball. Wrap and place in the fridge to rest while you make the filling. Peel and core the apples, reserving both the core and apples. Chop the cooking apples into chunks approx 4cm x ½ cm. Slice the eating apples into ½ slices. Squeeze lemon juice over the prepared apples to prevent browning. Place the cooking apples into a pan with the butter, sugar and lemon juice. Cook slowly stirring occasionally until the apples fall but still hold their shape. Leave to cool. Fold the sliced eating apples into the cooked apple. Heat your oven to 200°C and have a muffin tray ready. Lightly flour your work surface and roll out the pastry to 2-3mm thick. Cut out 12 circles and line the muffin tray. Gather the off cuts and re roll the pastry cut out 12 smaller circles for the lids. Spoon the cooled apple filling into the lined muffin cases. Top with the lids and gently seal the edges together. Make three slits in the top to let the steam out. Sprinkle with caster sugar Bake for 20 minutes until golden brown. Leave to rest for 15minutes. Enjoy with ice cream, cream or custard. - @theofficialpaulhollywood