Preheat the oven to gas 6 / 200C / 400°F and lay out a 12 hole cupcake tin
Roll out the pastry on a floured surface until 3mm thick
https://cookpad.com/us/recipes/332957-vickys-sweet-savoury-shortcrust-pastry-gf-df-ef-sf-nf
Use a fluted, round cookie cutter to cut 12 rounds out. The rounds must be big enough to line the tin holes completely
Spray the tin lightly with oil and line with parchment paper circles, then press the pastry rounds into each hole
With the leftover pastry, cut out small shapes for the lids such as hearts or stars, 2 or 3 for each lid depending on size. I do this to save time re-rolling the pastry. You can of course re-roll it and cut out 1 larger shape to fit as a lid
Prick the bases with a fork and blind bake the pastry for about 10 minutes or until the pastry is just dry and still uncoloured
At this point you can also bake the lids if you're planning on serving the pies cold
Half fill each cooled crust with custard, one tablespoon should do it
https://cookpad.com/us/recipes/332987-vickys-vanilla-custard-gluten-dairy-egg-soy-nut-free
Spoon some apple puree / apple sauce or pie filling on top of the custard having sweetened to taste - again one tablespoon is ample
https://cookpad.com/us/recipes/351776-rustic-chunky-cinnamon-apple-sauce
If you've pre-baked the lids you can skip the rest of the oven steps. Just fill the pies and place the baked lids on top. The custard and apple puree are already cooked anyway, the oven is just to heat them through
Place the pastry shapes on top to make the lids - you don't need to glaze the pastry lids but if you like, you can. Add an extra sprinkle of sugar and cinnamon on top if you like
Bake for 15 minutes or until the lids are golden
Carefully remove the pies from the tin and serve warm, or let cool on a wire rack for later, dusted with icing sugar
