Ingredients:
Dough:
2 cups all-purpose flour
1/2 tsp salt
1/2 tsp baking powder
1 cup unsalted butter, cold & cut into cubes
1/2 cup of our cream
Filling:
2 cups Granny Smith apples, peeled and diced small
2 tsps fresh lemon juice
1/2 tsp cinnamon
1/4 cup sugar
2 tsps all-purpose flour
Optional: Caramel candy, diced small
Topping:
Egg wash (1 egg lightly whisked with 1 Tablespoon
water)
Optional: Crystal sanding sugar (optional)
Directions:
Dough:
Whisk together the flour, salt and baking powder in a large bowl.
Add the cubed butter to the bowl and use your fingers to work the butter into the flour until the mixture is the consistency of wet sand.
Stir in the sour cream, and then turn the dough out onto a well-floured work surface. The dough will be wet.
Knead the dough a few times until it comes together, adding more flour, 1 teaspoon at a time, if the dough is too sticky to handle. Roll the dough into a rectangle and dust both sides with flour before folding it into thirds as if you were folding a letter.
Rotate the dough 90° and roll it out again into a rectangle. Fold the dough again into thirds then wrap it securely in plastic wrap and refrigerate it for at least 30 minutes while you make the filling.
Filling:
In a small bowl, combine the apples, lemon juice, cinnamon, sugar and flour, stirring until thoroughly mixed. Set aside.
Assemble:
Preheat the oven to 425°F.
Unfold the dough onto a well-floured surface, rolling it out to a square.
Using a circular cookie cutter (or any shape!), cut out as many circles as possible. Re-roll the scraps and continue cutting out circles until you run out of dough, ensuring you end up with an even number of circles.
Place the dough circles on a parchment paper-lined cookie sheet. You might need 2-3 trays depending on the size of your dough circle.
Spoon a small portion of the apple filling into the center of each circle, leaving enough of a border around the filling.
Optional: add a few pieces of caramel.
Place a second dough circle on top of each filled circle then use a fork to crimp the edges together, sealing each pie.
Brush each pie with the egg wash, and using a sharp knife, cut two or three vents on the top of each pie.
Optional: Sprinkle the pies with crystal sanding sugar.
Bake the pies for about 15-20 minutes, or until they're golden brown.
Remove the pies from the oven and allow them to rest for 10 minutes before serving.
Repeat the filling and baking process with the remaining dough circles.
Hi! How would one store these and how long would they last? Or should they be eaten same day? Thanks :)