Mini apple pies with brandy and cherry tomato jam

Chef: Andrea Moio desserts
Time 90 min Difficulty High Serves 4


For the pastry:

  • 4 – 4 ½ cups pastry flour
  • 9 oz cold butter, cut into pieces
  • 1 ½ cups confectioners sugar (powdered sugar)
  • 7 tbsp iced water
  • pinch of salt as desired

For the filling:

  • 1 ½ lbs flavorful apples, such as fuji, pippen
  • 6 fl oz brandy
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 16 fl oz water
  • 1 lemon
  • ½ cups of sugar
  • 2 oz butter
  • 3 tablespoons raisins
  • a little milk, to brush the pies

For the Jam:

  • 10.5 oz of canned drained cherry tomatoes
  • ½ cup sugar, more if/as needed
  • pinch of salt, as needed


Combine the cold butter pieces with the flour, salt and sugar, and mix well, in a food processor or other mixing device.

Add the iced water, mixing in for just a few seconds to get a rough dough.

Turn the dough onto a work surface and knead by hand until it is smooth and well mixed. Wrap in plastic wrap or in a covered bowl, and leave to rest in the refrigerator.

Wash and peel the apples, cut them into small pieces and place in a bowl with water and squeezed lemon juice.

Heat the sugar, cinnamon and vanilla in a non-stick saucepan over medium-low heat until the sugar melts, then add the water and brandy, and let the caramel cook, stirring with a wooden spoon, until it forms large bubbles.

Add the butter to the caramel, stir in to let it melt, then add the apples and raisins, cooking for a few minutes until the apples have partially softened.

Remove from the heat, set aside and let the mixture cool.