Ciscoe recipe: Hand-Held Apple Pies

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by Lynne Vea, PCC Natural Markets Chef

KING5.com

Posted on September 29, 2012 at 3:08 PM

Updated Friday, Oct 12 at 6:29 PM

I love Autumn, and I love tailgating, so here's the perfect way to celebrate both. These handy little pies also work great for school lunches and busy days on the run! Try mixing apple varieties for a fun study in flavors!
Makes 6 pies

1 package Aussie Bakery Puff Pastry, thawed
2-3 tablespoons turbinado sugar (optional)
4 cups of cored, peeled and thinly sliced apples (see note)
1/2 cup granulated sugar, brown sugar, blonde coconut palm sugar or sucanat
1/2 teaspoon cinnamon (use freshly ground if you have a spice grinder!)
1 1/2 tablespoons cornstarch or arrowroot powder
1 tablespoon lemon juice
1 egg beaten with 1 tablespoon water (egg wash)

Preheat your  oven to 400 degrees F.

Cut 6-inch circles of puff pastry dough. (Use a small plate as a guide. You should get 3 rounds per sheet). If you like a little crunchy texture, press or roll asprinkling of  turbinado sugar into the surface of the puff pastry before proceeding. Keep them chilled until you are ready to make your pies.

Combine the apples with the sugar, cornstarch, cinnamon and lemon juice. Brush a very thin layer of egg wash on one of the pastry sheets and place a mound of apples on one half. Here are a couple of tips: leave yourself a nice clean border of pastry around the apples, about 3/4 of an inch should be sufficient. Try to avoid dripping juice in that area, so the pastry will seal better. Pile the apples tall. They will shrink as they cook. To avoid poking holes in the pastry, turn the curved sides of the apples towards the curved side of the pastry. You may not use all of the apples for the pies.

Fold the bottom half of pastry up over the apples to form a half moon shape and pinch the edges together. You can further seal the pastry by rolling the edges in a fluted design (see the video).

Repeat with the remaining rounds. Place the pies on a baking sheet and brush with additional egg wash. Cut a few slits in the surface for venting. Bake 15-20 minutes or until the pastry is deep golden brown. Enjoy!

Note: If you mix varieties, you can choose from so many different apple flavors and textures. Here are a few of my pie favorites:  Granny Smith, Pink Lady, Honeycrisp, Cameo, Braeburn and Fuji. However, there are so many other delicious varieties, so feel free to experiment!
 

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