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" Ingredients  \u2022 1 oz. butter \u2022 8 tart apples, such as Granny Smith, peeled, cored and cut into \u00BD inch cubes \u2022 3 oz. castor sugar, plus extra for dusting \u2022 \u00BC tsp. ground cinnamon \u2022 Grated zest of \u00BD lemon \u2022 3 T calvados or brandy \u2022 4 T double cream \u2022 10 oz. sweet short crust pastry \u2022 Sweetened mascarpone  Directions  Melt the butter in a saucepan, then add the apples, sugar, cinnamon, lemon zest and calvados. Toss together well in the pan and cook for 10 minutes until the apples have softened and you have a coarse puree. Leave to cool; then stir in the double cream. Preheat the oven to 375\u00B0F.  Roll out the pastry on a lightly floured surface to 1 inch thick. Using a plain cutter, stamp out 12 circles to line a 12-hole muffin tray and 12 smaller discs for lids.  Line the molds with the larger discs of pastry and fill with the apple mixture. Brush the rim of each case with water and top with the small circles of pastry. Trim with a knife to make neat edges. Make 3 small, neat holes in the top of each pie and dust with sugar. Bake for 25 minutes until golden at the edges. Allow to cool a little, then remove from the tray; dust with a little more sugar and serve warm with sweetened mascarpone. Makes 12 pies.  From Pie by Angela Boggiano, courtesy of Mitchell Beazley, a division of Octopus Books USA, amazon.com. "^^<http://www.w3.org/2001/XMLSchema#string>
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