1/2 cup (113g) unsalted butter , chilled and cut into small pieces
1/4 tsp (1g) salt
1 tsp (5g) sugar
4 tbsp (60ml) ice cold water
For Apple Filling
1 apple, (about 5oz – 160g) peeled, cored, and diced
2 tbsp (30g) brown sugar
1 tsp (3g) cinnamon
1/4 tsp (1g) nutmeg
1 tsp (3g) all-purpose flour
For Brushing
1 egg , beaten
brown sugar
Peel and core the apple and cut into small pieces.
Transfer to a medium bowl. Add sugar, cinnamon, nutmeg and flour and toss to coat.
Preheat oven to 350F (180C). Line a baking sheet with parchment paper and set aside until ready to use.
On a floured surface roll dough to 1/8 inch (3mm) thick. Cut out out 3 1/2 inch (9 cm) circles. Re-roll remaining dough and cut into circles until you run out of dough.
Place about 1 tablespoon of apple filling in the center of each circle of dough.
Brush the edges of the circle with beaten egg and fold the dough over the filling to create a semi-circle. Use a fork to press the edges together to seal.
Place the pies on the prepared baking tray. Brush the top of each pie with beaten egg and sprinkle the top with brown sugar.
Cut small slits in the center of each pie center to let steam escape while baking.
Bake for 25-30 minutes, or until golden brown. Let cool slightly before serving.
**My own notes**: I am a fan of using tapioca in my apple pie filling rather than flour because I like the texture better. I also like to add a spoon of calvados in my filling for a boost of flavor. The **best type of apple** for these is going to be one that is firm and tart. I prefer Braeburn, Granny Smith, or Empire in terms of varieties. They all hold up well to baking in terms of texture and flavor.
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Source: [Home Cooking Adventure](https://www.youtube.com/watch?v=8jRETDmrEDI)
For the Dough
1 ¼ cup (160g) all-purpose flour
1/2 cup (113g) unsalted butter , chilled and cut into small pieces
1/4 tsp (1g) salt
1 tsp (5g) sugar
4 tbsp (60ml) ice cold water
For Apple Filling
1 apple, (about 5oz – 160g) peeled, cored, and diced
2 tbsp (30g) brown sugar
1 tsp (3g) cinnamon
1/4 tsp (1g) nutmeg
1 tsp (3g) all-purpose flour
For Brushing
1 egg , beaten
brown sugar
Peel and core the apple and cut into small pieces.
Transfer to a medium bowl. Add sugar, cinnamon, nutmeg and flour and toss to coat.
Preheat oven to 350F (180C). Line a baking sheet with parchment paper and set aside until ready to use.
On a floured surface roll dough to 1/8 inch (3mm) thick. Cut out out 3 1/2 inch (9 cm) circles. Re-roll remaining dough and cut into circles until you run out of dough.
Place about 1 tablespoon of apple filling in the center of each circle of dough.
Brush the edges of the circle with beaten egg and fold the dough over the filling to create a semi-circle. Use a fork to press the edges together to seal.
Place the pies on the prepared baking tray. Brush the top of each pie with beaten egg and sprinkle the top with brown sugar.
Cut small slits in the center of each pie center to let steam escape while baking.
Bake for 25-30 minutes, or until golden brown. Let cool slightly before serving.
**My own notes**: I am a fan of using tapioca in my apple pie filling rather than flour because I like the texture better. I also like to add a spoon of calvados in my filling for a boost of flavor. The **best type of apple** for these is going to be one that is firm and tart. I prefer Braeburn, Granny Smith, or Empire in terms of varieties. They all hold up well to baking in terms of texture and flavor.
This looks really good