APPLE HAND PIES
A couple of days back, David and Luise of Green Kitchen Stories arrived into my town due to their channel to film an episode. I have been following them for as long as I can recall so it was pleasant to spend an entire day together and I have met them before, very briefly in Gothenburg!
We moved to Äppelgården ("The Apple Farm") at Slöinge, that was closed for this week, but they were kind enough to let us envision anyhow. I had a few leftover apples about producing apple pies for a 18, and I have been thinking. I had completely forgotten how time consuming it would be to create lattice tops. Hehe.
APPLE HAND PIES
INGREDIENTS
PIE CRUST
- 2 tablespoons. granulated sugar
- 1/4 tsp. flaky salt
- 225 gram (2 sticks) quite cold salted butter
- 5-8 tbsp. ice water
FILLING & TOPPING
- 3 tablespoons.
- 2 tablespoons.
- 1/2 tsp. ground cinnamon
- 1 tablespoon. Lemon juice
- 1 tsp. cornstarch
- 50 grams almond paste, grated
- 1 egg
- Pinch of salt
- 1 tablespoon. turbinado sugar
INSTRUCTIONS
PIE CRUST
- Mix sugar, flour and salt together . Utilize a cheese slicer, should you've got one, to slit the butter or even, it is possible to simply ditch the butter. Add the diced or chopped butter into the dry ingredients, along with using a pastry cutter or your fingers, cut in the butter until dough is crumbly however there are a few observable that is tiny parts of butter.
- Drizzle with water, 1 tablespoon at a time, until dough comes together, and blend with a fork, don't knead the dough.
- Form the dough equally sized balls. Flatten into disks, wrap in plastic wrap and set in refrigerator for a minumum of one hour but rather overnight.
FILLING
- Put the sugar in a saucepan. Put the pan over medium heat until the sugar begins melting around the edges. Turn down the heat to low and stir with a wooden spoon until sugar is golden brown and melted. Take care to not burn off the sugar!
- Add the butter stirring between each addition.
- Stir in the diced apples (the caramel might harden at the time, but do not worry, keep cooking and it is going to melt ) and cook for approximately two minutes.
- Mix cornstarch and lemon juice in a small bowl and then add to the mix. Cook for 1 minute till the mix thickens. Let cool then stir in the almond paste.
- Allow the dough rest. Be certain flip and that you roll the dough so that it will not adhere to the surface. Cut stars or flowers out or anything you need out of the leftover dough as decoration wrap the leftover dough and set in the refrigerator.
- Roll out the bit of dough onto a lightly floured surface. Cut screws out, strips for some other pattern with cutters or lattice. Use any leftover dough if necessary .
- Spoon the filling leaving a border of filling, free. Brush the edge then put lattice, lid or cutouts . Press softly to seal, or use a fork.
- Whisk the egg with a pinch of salt in a bowl together. Brush the pies then sprinkle with turbinado sugar.
- Bake about 25-30 minutes, until golden brown.