Ok folks! Who wants some apple pie? How about some homemade apple pie? Don’t you love those store bought hand held apple pies? Don’t you wish they were better for you? Not filled with so many preservatives? WELL MAKE THEM ON YOUR OWN! Not as hard as you think! Let me walk you through it —
- 2 Cups Flour
- ¼ Cup Sugar
- ½ teas. Ground Cinnamon
- ¼ teas. Salt
- 4 Tbsp. Butter, cold and cubed
- 6 oz. Cream Cheese, cold and cubed
- 2 Tbsp. Milk, cold
- 2 Tbsp. Butter
- ¼ Cup Sugar
- ½ teas. Cinnamon
- 3 Tbsp. Water
- 2 Granny Smith Apples, peeled, cored, ½ inch cubes
- 1 Tbsp. Corn Starch
Preheat oven to 375˚.
- Put the Flour, Sugar Cinnamon and Salt in to a food processor and pulse to combine.
- Add the Butter and Cream Cheese and Pulse until the cubes are incorporated.
- Turn the processor on low speed and add the Milk 1 Tbsp. at a time until a loose crumbly dough forms.
- Put the dough on a well-floured surface and form into a round. Wrap with plastic wrap and refrigerate at least 30 min.
- In a medium sauce pan over medium heat melt the butter with the sugar. Once the butter is melted add the Cinnamon, Apples and 2 Tbsp. of water. Cover and let the Apples cook 8 minutes stirring occasionally.
- Mix the Corn Starch and 1 Tbsp. of water together and add to the apples. Stir constantly until the sauce is thickened. Remove from heat and let cool slightly.
- Remove the Dough from the refrigerator and put on a floured surface. Using a floured rolling pin roll dough out into a square shape approximately 1/8 inch thick. Cut 5×5 inch squares out of the dough. You should get at least six 5 inch squares. Re-roll the scraps if you have to.
- Place about 2 Tbsp. of apple filling on a square slightly off center leaving room at the top, bottom and side to seal the pie.
- Fold the dough over to form a 2 ½ x 5 inch pocket. Pinch to seal the 3 edges using either your fingers or a fork. Place on a Cookie sheet.
- Cut 3 diagonal slits on the top for venting or your pies will burst at the seams.
- Bake at 375˚ until golden brown, 20-25 minutes.
** Optional before baking brush the pies with egg wash (1 egg beaten with 1 teas. water) to give the pie a glossier browned look.
Let Cool and serve warm.
To see what Audrey cooked up today, click here. YUM!