KORU® Apple Tarts

Cooks in: 30 minutes

Servings: 8-10

Recipe supplied by: Sandi McGrath "When I was growing up, my mom would make pies and we would use the extra pie dough to make jam tarts. Here’s a version using KORU® Apple filling, AND I added the sugar glaze. These would be way easier to take on a picnic than a pie! No plates or forks needed!"

Apple pie is always better served with ice cream!


Pie Crust (or you can use your favorite pie crust or purchased refrigerated pie dough)

3 cups flour

1 cup vegetable shortening (Crisco)


Baking powder

8 tablespoons ice cold water


Apple Filling

2 KORU® Apples, peeled, cored and diced

3 tablespoons butter

¼ cup white sugar

2 tablespoons brown sugar

½ teaspoon ground cinnamon

A pinch of ground nutmeg

1 teaspoon corn starch/corn flour



¾ cup powdered sugar

2 tablespoons milk

A couple drops of vanilla


  1. Preheat oven to 400f/200c.
  2. For the pie crust, mix dry ingredients, cut in shortening and lightly mix in water until dough comes together. Roll in a ball, cover with plastic wrap and store in refrigerator while making the filling.
  3. For the apple filling, in a medium saucepan lightly brown butter, stir in apples then mix in the remaining ingredients (except corn starch) and cook, stirring occasionally, about 5 minutes.
  4. Add 1 teaspoon corn starch and cook and stir about 1 minute longer until mixture starts to thicken. Remove from heat.
  5. Stir together glaze ingredients until smooth. Cover with plastic wrap and set aside.


  1. To assemble the pies, take golf-ball size pieces of pie dough and roll into a circle about 6 inches round, trimming edges even using a plate or lid as a guide.
  2. Fill each circle with ¼ cup apple filling, fold the dough over and pinch edges with a fork. 
  3. Cut 3-4 vent holes in the top and put on an ungreased baking sheet.
  4. Bake about 15 minutes until pies are golden brown.
  5. Cool slightly and brush with glaze when still warm.