It’s that time of year again, and I CANNOT believe it’s that time of year. Apple, cinnamon, and pumpkin is slowly starting to take over out kitchens. It’s a bittersweet thing, on the bright side you get to make pumpkin scones, but on the flip side, those summer berries are being replaces, not to be seen again for a year.
These little pies are really fun, sturdy enough to be held, even by the smallest hands, and gushing with cinnamon-apple goo inside. I was at my parent’s house when I made them. I heard about them for days following from the kiddos.
1 cup flour
1/2 cup butter, cold, cut into chunks
2 tablespoons ice water
Combine the flour and salt. Use your HANDS (please) to cut the butter into the flour mixture, into medium-small large flat pieces. Add the water, toss to combine with a fork until you have a dough. Gather up the dough, wrap in plastic wrap, and chill for 30 minutes.
While the dough is chilling out in the fridge, make the filling…
3 large apples, peeled, and cut into small pieces
1/2 cup sugar
1 teaspoon cinnamon
2 tablespoons flour
juice of 1/2 lemon
Toss everything to combine in a bowl.
1 egg, beaten with 1 tablespoon water
Heat oven to 450
Roll the pastry out into a thin sheet on a very very generously floured surface. Use the ring of a canning jar to cut circles out. Once you have used all the pastry, arrange the circles on a baking sheet. Put about 1 tablespoon of the filling in the middle of the circle. Brush the edge of the circle with the beaten egg. Put another circle on top, and crimp the edge with a fork. Finish all the pastry this way. Once you have completed all the pies, brush the tops with the rest of the egg. Cut 5 little slits into the tops. Finish with sugar in the raw. Bake for about 30 minutes, or until golden on the edges.