Tiny apple pie

Pulse 175 grams of all-purpose flour, about a tablespoon of granulated sugar and a hefty pinch of kosher salt in a food processor until well combined.

Dot the top with a stick of cold thinly sliced unsalted butter and pulse 15 to 20 times, until the mixture resembles wet sand.

Transfer to a large bowl, sprinkle about 100 ml of ice cold water over it and mix with a rubber spatula and your hands until it just barely holds its shape.

Press into a disc, wrap and refrigerate at least one hour, ideally up to four.

Peel, core and finely mince one medium honey crisp apple into evenly sized tiny pieces.

Toss the apple with about a quarter cup of granulated sugar, the zest of about half a lemon, the juice of about a quarter of a lemon, about a quarter cup of light brown sugar, about half a teaspoon of cinnamon and very tiny sprinklings of ground cloves, ground ginger and freshly grated nutmeg. Taste it - it should taste like apple pie filling.

Stir in about a tablespoon of all-purpose flour to thicken the filling.

Roll the dough out on a very well-floured surface and cut rounds slightly larger than the cupcake cavity, with at least a half inch overhang.

Press the rounds into the cupcake tin, fill with the apple filling, cut slightly smaller rounds for lids, brush their edges with beaten egg white to seal, press together and fold under to prevent a blowout, then crimp the edges.

Cut X-shaped vents in the tops, brush with egg white and sprinkle with demerara sugar.

Bake at 325F in a toaster oven for about 30 minutes.

Get them out onto a cooling rack as fast as possible and cool completely - about 45 minutes at this size, against four hours for a normal pie.