Hello my frosted fairies! With autumn’s arrival and the commencement of a new month, the cosiest festivities of the year are just around the corner. Aside from Halloween, October is a glorious month for… bundling up in cashmere knits, wearing pretty berets, woollen mittens and fluffy earmuffs, indulging in seasonal drinks, watching the leaves change colour, baking irresistibly sweet treats like cinnamon cookies and pumpkin pies, devouring toffee apples by a bonfire and of course, carving pumpkins!
Earlier this week I went on an autumnal dog walk with my mum. I was dressed for the season in my favourite pink bow scarf from Kate Spade, my pink Miss Selfridge dolly coat and bow detail UGG boots. Afterwards I decided to make a batch of scrumptious mini love-heart apple pies and whilst they baked in the oven I couldn’t resist watching Hocus Pocus with a cup of chai tea.
This time last year, me and my dad spent the afternoon picking apples from the tree in our garden. It was on that blustery day in October that I was prompted to do some baking which ultimately led to the creation of ‘thefrostingfairy.’ A year ago today I plucked up the courage to draft the introductory post to this blog and soon afterwards I published my first baking post. I cannot begin to express how glad I am for taking that leap. Blogging has changed my life over the past year. It has provided me with a hobby that I can pour my heart and soul into and it allows me to do two things I adore…writing and baking.
Additionally, it has encouraged me to overcome my fears of baking which developed as a result of my mental illness. There are still many hurdles which I am yet to surpass in my recovery from anorexia (eg. actually trying the foods I bake) My illness is something that I briefly touched on in this blog post back in February. Nevertheless, in the future I would love to help and encourage others who are struggling to challenge their eating disorder and not let baking become a source of anxiety. Despite my debilitating perfectionism, within the past year I have managed to allow myself to take breaks when I need them and reassure myself that it’s okay to make mistakes.
My father and I decided to continue our apple picking tradition and consequently, I have two apple based recipes ready to share with you over the next few weeks. Today’s recipe is a set of heart-shaped apple pies. I was prompted to make these after reading this blog post. Holly always makes beautiful, intricately detailed bakes and I urge you to look at her blog and Instagram if you’re in need of inspiration!
Fruit pies are the equivalent to a warm, fuzzy hug and if you don’t have the time to whip up one large pie, these miniature hearts are so simple and make the perfect gift to give to a loved one. P.S please don’t let the pastry nightmares from this weeks episode of The Great British Bake Off deter you from making them 🌸🙊🍏🍰
The pies are made with a simple rough-puff pastry. I used shop bought pastry for this batch but you can make your own if you prefer. Encased inside buttery layers of puff pastry you will find a helping of caramelised apples coated with cinnamon sugar. This combination is truly magical and fills your kitchen with scents of cinnamon spice and all things nice.
I promise you that pastry can be fun and I had a wonderful time creating different designs for the tops of each pie; on mine I decided to do: a simple heart top with rose decorations, a lattice top and a plaited top!
For the filling:
2 tbsps of unsalted butter
1 tsp ground cinnamon
4 medium-sized apples
80g of golden caster sugar
1 tbsp of cornstarch
4 tbsps of water
For the pastry:
Jus-Rol puff pastry
Unsalted butter (melted)
- Peel, core and chop the apples into squares.
- In a large saucepan add the cinnamon and butter and heat on a low setting until melted.
- Add the chopped apples, sugar and cinnamon to the saucepan; cook until the apples soften. This will take up to 10 minutes.
- Add in a dash of cornstarch and the water.
- Allow the apples to cook for a bit longer (make sure they are soft but not mushy.)
- Line your mini heart shape spring-form baking tins (11.5cm x 4cm) with puff pastry, place the apple filling inside each heart and decorate with more pastry in whichever shape or design you desire.
- Before placing in the oven, you may want to brush the top of each pie with a light amount of butter.
- Place in the oven and bake for 10-15 minutes, or until the pastry is golden brown.
- Remove from the oven and leave to cool before serving with custard or ice cream!
Here are a few more pictures of the end result! ♡
I really hope you enjoyed this post fairies! Please let me know in the comments section what your favourite pastry is and if you have any autumnal traditions? If you decide to try out this recipe, please remember to send me a picture of your creations and use the hashtag ‘frostedfairies’ (my Instagram and Twitter accounts are @xxsophiebeth)
I’m sending lots of love to you all and I hope you have a majestic week filled with the warmest sticky toffee pudding and gingersnaps!