Road Trip Apple Pies By Julie Vision in the Kitchen
(Yield 8-10 individual sized pies)
2 cups apples, peeled and chopped into thin pieces
1/4 to 1/3 cup sugar (depending on the sweetness of your apples)
1 1/2 tablespoons all purpose flour
1 tablespoon cinnamon
1/4 teaspoon nutmeg
(optional) 1/2 teaspoon fresh grated ginger
Mix all ingredients until apples are well coated. Though you can make your dough ahead of time, I do not recommended making the filling too early. I suggest mixing it just before you roll out the dough.
2 2/3 cups all purpose flour
1 teaspoon salt
1 cup unsalted butter, chilled or frozen
2 tablespoons sugar (plus extra for dusting)
7-8 tablespoons ice cold water
2-3 tablespoons butter, room temperature (for filling)
Step #1 - Using a cheese greater, grate the butter so it looks like grated cheese. This works best if you are using frozen butter. You can also opt to just cut the butter in to one inch cubes if you'd rather not take the time to grate. Grating the butter will help it mix evenly in the dough.
Step #2 - Add flour, sugar, and salt to butter. Cut together with a pastry cutter, adding tablespoons of water as needed. I like to keep water with ice in a bowl and scoop out tablespoons as I go to ensure the water is as cold as possible. When done, all the ingredients should be well incorporated and the dough should have the consistency of very thick play dough. You may want to mix with your hands towards the end, as the pastry cutter will become difficult.
Step #3 - Chill dough for at least one hour. You can chill for as long as two days. (I did this batch over night.) If you are just chilling for an hour, you can cover the bowl with a lid or plastic wrap; if you are chilling the dough for longer, wrap the entire ball of dough in plastic wrap to prevent drying.
Step #4 - Preheat oven to 425* F.
Step #5 - Roll dough between sheets of wax paper until it is 1/8 of an inch thick. If you chilled the dough for more than an hour, it may be difficult to roll at first. You may want to set it out of the fridge for 15 minutes before attempting to roll.
Step #6 - Cut dough in to rectangles approximately 6x5 inches. (or to any size you like!)
Step #7 - Place rectangles on to a parchment covered cookie sheet and place 1/4 cup of filling on to one side of the rectangle. Slice a pat of butter (aprox. 1/16 of an inch thick) and divide into two pieces. Put both pieces on top of the filling. If you don't have parchment, grease/flour the sheet thoroughly.
Step #8 - Fold the dough over so a pocket forms, close the sides of the pocket with a fork. Using a knife, cut two vents in the top of each pie.
Step #9 - (Optional) Sprinkle sugar on the tops of the pies. I like to use larger grain sugar for sprinkling-- in this case, I used some organic cane sugar, but regular sugar will do just fine!
Step #10 - Cover with foil and bake at 425* F for 20 min. Remove foil and bake for an additional 15 min, or until brown and you can see the filling is bubbly at the vent holes. Don't worry about being fancy when covering the tray with foil-- I just light place the foil on top so that I can easily pull it off when the time comes. I use two small pieces as opposed to one large, this way, if I want to peek and see how the pies are doing, it's easier. Let pies cool before wrapping.