Method

• 1.
  For the pastry, place flour, sugar, butter and a pinch of salt in a food processor and whiz until fine crumbs form. Add egg yolk and 2 tbs chilled water, then whiz until the mixture comes together in a ball. Enclose in plastic wrap and chill for 30 minutes.
• 2.
  Meanwhile, place apple, sugar, vanilla pod and seeds in a saucepan with 1/4 cup (60ml) water. Cover and cook over low heat for 5-8 minutes until the apple is tender. Discard the vanilla pod. Mix the cornflour with 1 tbs water until smooth, then stir into the apple for 1 minute until thickened. Transfer to a bowl and set aside until cool.
• 3.
  Preheat oven to 190°C. Grease 6 holes of a loose-bottomed dessert pan (see Foodiefile) or a Texas muffin pan.
• 4.
  Roll out pastry on a lightly floured surface until 2-3mm thick. Use a 12cm pastry cutter to cut 6 pastry rounds and use to line the pan holes. Divide the cooled apple mixture among the holes.
• 5.
  Re-roll the remaining pastry to 2-3mm thick, then cut six 8cm rounds to use as lids. Brush the edges with water and place over the apple mixture, pressing the edges to seal. Brush the tops with milk and sprinkle with extra caster sugar. Bake pies for 30 minutes or until golden. Remove from the oven and cool in the pan for 10 minutes before turning out.
• 6.
  Meanwhile, for the syrup, place apple juice and sugar in a small saucepan over medium heat and stir until the sugar dissolves. Simmer gently for 5 minutes or until the syrup has reduced by half. Add the lemon zest and juice and the rosemary sprig. Allow to cool slightly, then place in a bowl with the apple balls.
• 7.
  Drizzle the pies with the syrup and serve warm with apple sorbet, decorated with rosemary flowers and sprigs, if desired.