Small pies filled with apple, apricot jam and slivered almonds, Appelformar (EHP-pel-FOR-mar) is a Scandinavian recipe.
Usually served with coffee they are equally delicious for tea or a picnic.
12 SMALL PIES PASTRY
1 oz. butter
1 oz. sugar
1 large egg
6 oz. self-raising flour
2 tablespoons butter
2 large cooking apples, peeled, cored and thinly sliced
2 oz. sugar
4 tablespoons apricot jam
1 oz. almonds, slivered icing sugar
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C). Grease 12 patty tins with a little butter.
In a medium-sized mixing bowl, cream the butter with the sugar using a wooden spoon, or electric mixer, until the mixture is light and fluffy. Beat in the egg and then fold in the flour. With your hands, lightly knead the dough until it is smooth. Chill it in the refrigerator for 15 minutes.
For the filling, melt the butter in a small saucepan over low heat. Add the apples to the pan and cook them gently for about 15 minutes or until they are beginning to soften. Stir in the sugar.
Set aside one-third of the dough. Divide the remaining two-thirds into 12 and roll each piece into a ball. Flatten each ball with the heel of your hand and press it into a patty tin.
Spoon the apple filling into the pastry cases and put a teaspoonful of apricot jam on top. Sprinkle each one with a few slivered almonds.
Roll out the reserved dough and, using a pastry cutter a little larger than the patty tins, cut out 12 rounds. Dampen the edges of each pastry case and press the pastry rounds on top. Press the edges together with a fork to seal.
Bake the pies in the centre of the oven for 35 to 45 minutes or until firm and golden brown. Allow to cool slightly, then remove from the tins. Sprinkle with icing sugar.
This full fat cheese derives its name from the eastern Swiss canton of Appenzell. It has a delicate flavour and is similar in appearance to the Swiss cheeses Emmenthal and Gruyere.