Toffee Apple Curd Pies with a Maple Glaze

Name: Toffee Apple Curd Pies with a Maple Glaze
Prep time: 15 min
Total time: 15 min
Yield: 8-12
Ingredients: 250g plain flour; 125g unsalted butter, cold and cubed; 2tbsp icing sugar; Pinch of salt; 1 egg yolk; 2-3 tbsp cold water; 150g Thursday Cottage Toffee Apple Curd; 1 small Bramley/eating apple, peeled, cored, finely diced; Pinch of cinnamon; 1 egg, beaten; Demerara sugar for sprinkling; 50g icing sugar; 1tbsp pure maple syrup; Splash of milk to loosen if needed

@bohobaker

Servings

8-12

Prep Time

15 minutes

Cook Time

20-25 minutes

These delightful pies begin with a flaky, buttery crust that crumbles delicately with each bite, providing the perfect base for the luscious filling within. As if that weren't enough to tempt your taste buds, the pies are crowned with a glossy maple glaze. This sweet topping adds an extra layer of depth and warmth, its aromatic sweetness perfectly complementing the tangy curd.

Toffee Apple Curd Pies with a Maple Glaze

Ingredients

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250g plain flour
125g unsalted butter, cold and cubed
2tbsp icing sugar
Pinch of salt
1 egg yolk
2-3 tbsp cold water

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150g Thursday Cottage Toffee Apple Curd
1 small Bramley/eating apple, peeled, cored, finely diced
Pinch of cinnamon

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1 egg, beaten
Demerara sugar for sprinkling

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50g icing sugar
1tbsp pure maple syrup
Splash of milk to loosen if needed

Directions

In a bowl, rub the butter into the flour, icing sugar, and salt, until it resembles coarse crumbs.
Add the egg yolk and cold water, giving it a good mix before bringing the dough together with your hands. Push the dough into a disc and wrap it in clingfilm before refrigerating for 30 minutes.
In a small bowl, mix the toffee apple curd, finely diced apple, and cinnamon, until the apple pieces are well coated.
Turn the pastry out onto a lightly floured worktop and roll it to approximately 3mm thick. Cut out 16-20 circles (8-10cm diameter) or use an apple-shaped cutter if you have one available.
Place 1tbsp of filling the the centre of half the circles. Brush the edges with a little beaten egg, top with the remaining circles/apple shapes, and press the edges with a fork to seal.
Preheat the oven to 190C/170C(fan)/gas mark 5.
Place the pies on a lined baking tray, brush with egg wash, and sprinkle with demerara sugar. Bake for 20-25 minutes, or until golden and crisp.
Whilst the pies are cooling, mix the icing sugar and maple syrup until smooth, adding a splash of milk if needed. Drizzle over the cooled pies with a fork and enjoy within 2 days.