Coconut pie cups with apricots and apples

Hand pies are usually baked as round or rectangular shaped cookies and quite flat. I decided to shape them as small cups. Shortbread pastry is made with desiccated coconut. The Apple apricots filling has been enriched by Bourbon and thyme. Light and delightful dessert for Autumn tea time. Enjoy!

 

about 30 pieces

 

Ingredients for the base:

  • ½  cup softened butter
  • 8 tablespoons icing sugar
  • 1 egg
  • pinch of salt
  • pinch of baking powder
  • 1 ¾  (270 g) cups all purpose flour
  • ¾ cup (75 g) desiccated coconut

Filling:

  • 6-8 apricots (fresh or frozen)
  • 2 apples
  • seeds of 1 vanilla been
  • ½ cup (100 g) dark brown sugar
  • 2 teaspoons lemon zest
  • 2 tablespoons Bourbon
  • 1 teaspoon fresh chopped thyme (optional)

Topping:

  • 1 egg
  • 1 tablespoon milk

 

Shortbread base: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg, salt and baking powder, mix together. Add coconut. Gradually add flour still mixing on medium speed until the dough forms a ball (the sides of the bowl should be almost clean). When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 1-2 hours.

Make filling: wash fruits and peel apples. Chop into small pieces. Place to the frying pan along with sugar, vanilla seeds, lemon zest and thyme. Heat over medium heat for about 8-10 minutes until the mixture is jam like. Add Bourbon, cook one more minute. Remove from the heat and cool.

Place the cooled pastry on a lightly floured surface and divide into half. Roll out one piece into 1/5 inch (4-5 mm) thick sheet. Cut out circles with cookie cutter 2 3/5 inch (6.5 cm) in diameter. Line the mini muffin pan holes with one circle each (covering bottom and sides). Fill with the filling to ¾ of the height. Roll out the remaining pastry into 1/5 inch (4-5 mm) thick. Cut out circles 2 inch/5 cm in diameter. Make egg wash whisking together egg and milk. Brush the edges of each smaller circle and cover each cup with one circle. Make as much circles (bigger and smaller) as the pastry and filling last. Brush the top of each cup with remaining egg wash and make with knife a small cross shaped indentation.

Bake at 350°F/180°C for 20 minutes (until the pastry is golden). Cool after baking in pan then unmould.


 

Category: Pastries/tarts.

Tags: apple, apricots, bourbon, coconut, thyme.

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