650 g (1 lb 5 oz) Bramley apples, peeled, cored and cut into 1 cm (1/2 inch) pieces
100 g (3 1/2 oz) light muscovado sugar
grated rind and juice of 1/2 lemon
1/2 teaspoon ground cinnamon
50 g (2 oz) sultanas
200 g (7 oz) filo pastry
50 g (2 oz) unsalted butter, melted
icing sugar, for dusting
vanilla ice cream or single cream, to serve (optional)
Place the apples, sugar, lemon rind and juice, cinnamon and sultanas in a large saucepan and cook gently for 5 minutes, stirring occasionally, until the apples have softened but still hold their shape. Leave to cool slightly.
Meanwhile, cut the pastry into 32 x 14 cm (5 1/2 inch) squares, reserving the trimmings. Cover the pastry with a damp cloth to prevent it drying out. Take one of the squares and brush with butter, then place another square over the top at an angle to make a star shape. Repeat with 2 more squares of pastry, brushing each with butter. Gently press into a hole of a 12-hole nonstick muffin tin. Repeat with the remaining pastry to make 8 pastry cases.
Fill each case with the apple mixture, then brush the trimmings with butter, scrunch up and place on top of the pies. Place in a preheated oven, 190°C (375ºF), Gas Mark 5, for 15 minutes or until golden brown. Serve 1–2 pies per person, dusted with icing sugar and accompanied by scoops of vanilla ice cream or single cream, if using.