- Pie Crust
- 2 1/2 c. all-purpose unbleached flour
- 2 tbsp. sugar
- 1 tsp. sea salt
- 2 sticks unsalted butter, very cold
- 1 c. water with ice
- Apple Filling
- 1 1/2 Granny Smith apples
- 2 McIntosh apples
- 1 tsp. lemon juice
- 1/4 c. sugar
- 1 tbsp. all-purpose flour
- 1/8 tsp. sea salt
- 1/2 tsp. cinnamon
- 1/8 tsp. nutmeg
- 1/8 tsp. cloves
- 1/8 tsp. ginger
- 1 egg, beaten lightly
- Pie Crust. Place flour, sugar, and salt in bowl. Whisk together.
- Dice butter and place into flour mixture. Using a pastry knife, cut butter into flour until it resembles coarse meal.
- Using a pastry fork add 1/2 cup of the ice cold water into mixture and combine. Continue adding water 1 tablespoon at a time until dough just comes together. You may not need the full cup of water.
- Gather dough together. Cut in half, wrap disks in plastic wrap, and place in fridge for 30 minutes to chill. Warm dough is not your friend.
- Apple Filling. Peel, core, and dice apples. Add the rest of ingredients. Stir and set aside.
- Preheat oven to 375°. Roll dough out on a well floured surface (about 1/8? thick). Using a 4 1/4? biscuit cutter, cut 16 circles out of the dough. Place the dough on a parchment or silpat lined baking sheet.
- Spoon a small amount of the apple mixture into the center of the dough (about one heaping tablespoon), leaving a 3/4? clearing space around the edge. Lightly paint egg wash around half of the circle. Fold dough over, pressing to seal. Use a fork to crimp the edges. Cut a tiny slit in the top of the dough to allow for breathing while baking. Lightly paint with egg wash. Sprinkle with turbinado. Repeat.
- Bake for 20-25 or until golden brown. Allow to cool for 20 minutes before serving. Flavor is best served same day.