Top tip: deciding to make 12 mini apple pies instead of one big one at the last minute is not the best idea. These were for my friends who were arriving for lunch at 1pm and my last minute change meant that at 12:55 I still hadn’t started on the main course…But I think these were worth it! And hey, my friends didn’t mind the slight delay. Mini pies make serving up a doddle – they are the perfect size so that they are still generous and filling and you don’t feel like you’re losing out by not getting a big slice! I loved these piping hot with plenty of custard, but they are equally good cold the next few days so they would be such a treat in a lunch box. I simply used this BBC recipe and rolled out the pastry to make 12 mini pies and lids (cut using my biggest cookie cutter) and baked them in a silicone muffin tray for around 25 minutes. I think you could probably get one or two more out of the mixture – I was in a rush so my pastry was a bit thick. It’s also important to fill the pies really high – the apples shrink during baking so you don’t want to end up with a sad empty gap in between the filling and pastry lid. The filling has a good dose of cinnamon and sugar so the apples taste almost caramelised, when in reality the filling is super simple – just raw apple slices stirred together with sugar, spice and flour. These make the perfect after dinner treat as the evenings get darker and colder – enjoy!