Labor Day Star Gazy Apple Pies

As American as apple pie... and what could be more suitable for Labor Day, but little apple pies with star-cut tops?  Stargazy pie is an old Cornish traditional savoury pie, but this is a homage to the Stars and Stripes.    Although Labor Day is a celebration of work, if you use ready-rolled puff pastry, there is very little work involved!   Especially for my US friends, including the Cryans.

Star Gazy Apple Pie

Star-Gazy Apple Pies

Shortcrust pastry:

8oz/220g plain flour

4oz/100g butter

1 egg, minus 1 tsp of yolk

1 pinch salt

Filling:

1lb/450g cooking apples, peeled, cored and cut up into pieces

Demerara sugar to taste (approx 4-6oz/100-150g)

2 tbsp water

1tsp cinnamon

Top:

1 packet ready-rolled puff pastry, approx 10oz/300g

egg yolk glaze (take a teaspoon of yolk out of the egg above)

Make the pastry above and line six little tartlet tins, putting them in the fridge while you make up the apple filling.   In a pan over a low heat put the apples, sugar and water, and heat until the apples have nearly cooked, but are not quite mushy.   You may need to add more water.    

Heat the oven to 180 deg C and put in a baking tray to warm up – this helps crisp the pastry on the bottom of the tartlet.   Put the apple mixture into the tartlet tins, and then put the puff pastry on the top, cutting a star out of each little top (use one of the tartlet tins to cut out the puff pastry).   Glaze it with the egg yolk, and put all the tartlets on the preheated baking tray, and the left-over stars on baking parchment on another tray.  Bake for 15 minutes or so, until they are golden brown and puffed up.

Serve hot or cold, dredged with caster sugar, plus ice cream, cream or yoghurt.    

75 mouthwatering recipes, including over 30 exclusive ones, are in my new cookbook:  Kate's Puddings Cookbook - out now! http://www.parkersprint.com/kates%20puddings.html