Prep Time 30 minutes Cook Time 20 minutes (plus refrigeration time)
Though these delightful little pies require quite a few steps, they are relatively easy to put together. Kids love to help cut and fill the dough, and their tiny size makes them perfect for snacking or packing into lunch boxes. I always freeze my butter cubes before adding to the dough which makes for an extra-flaky crust.
by Alison Needham
What you'll need
- 2 large granny smith apples, peeled and cut in large dice
- 2 1/2 cups flour
- 2 sticks (1 cup) frozen butter, cut into little cubes
- 1/3 cup brown sugar
- 1/4 cup sour cream
- 2 tablespoons butter
- 4 teaspoons lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
Notes:
Makes 15 pies
How to make it
- Place flour, salt and butter in the bowl of a food processor fitted with a steel blade attachment. Pulse just until it looks like coarse sand. In another bowl, whisk together sour cream, water and lemon juice. Slowly drizzle in the liquid mixture to the flour and butter, pulsing just until a rough ball forms. Pour out onto a lightly floured board and knead until just combined. Pat dough into a ball, wrap in plastic and refrigerate for one hour.
- Meanwhile make apple filling. Melt butter over medium heat in a large skillet. Add apples and sauté for 3 minutes or until beginning to soften slightly. Add cinnamon and brown sugar. Cook for 2 minutes more, or until brown sugar melts. Remove from heat and cool completely.
- Remove dough from refrigerator and cut in half. Roll each portion of dough to a thickness of about 1/8 of an inch. Using a round biscuit cutter, cut into circles, about 4 1/2 inches in diameter (the rim of a small bowl works well if you don't have a biscuit cutter that size). Place on a baking sheet, lined with parchment. Scraps can be re-rolled and cut again. Place baking sheet in the refrigerator and repeat with the other ball of dough. Refrigerate for 30 minutes.
- Preheat oven to 350° F.
- Remove dough from refrigerator. Place about 1 tablespoon of apple filling on each round. Lightly brush edges with water, and fold over, using a fork to crimp edges together. Place back in the refrigerator for another 30 minutes. Remove from fridge. Brush the tops of each pie with an egg wash (whisk 1 egg yolk with 2 teaspoons of water), and sprinkle with sugar. Pierce each pie with the tip of a knife. Bake for 15-20 minutes or until golden brown.
