Ingredients:

  • 2.5 cups (310g) all-purpose flour
  • 1 cup (225g) unsalted butter, chilled and cubed
  • 1 tsp (6g) salt
  • 1 tbsp (12g) granulated sugar
  • 6-8 tbsp (90-120ml) ice water
  • 3 medium (450g) Granny Smith or Honeycrisp apples, peeled and diced into 1/4 inch cubes
  • 1/4 cup (50g) brown sugar, packed
  • 1 tbsp (8g) cornstarch
  • 1 tsp (2g) ground cinnamon
  • 1 tbsp (15ml) lemon juice
  • 1 tbsp (15g) unsalted butter
  • 1 large (50g) egg
  • 1 tbsp (15ml) milk
  • 2 tbsp (25g) coarse sparkling sugar

Instructions:

  1. Cut the chilled butter into the flour, salt, and sugar using a pastry cutter until the mixture resembles coarse crumbs with some pea-sized lumps remaining.
  2. Gradually add ice water, one tablespoon at a time, stirring until the dough just holds together. Shape into a disk, wrap in plastic, and refrigerate for at least 2 hours.
  3. Melt 1 tbsp butter in a saucepan over medium heat. Add diced apples, lemon juice, cinnamon, and brown sugar. Sauté for 5-7 minutes until apples are tender.
  4. Stir in the cornstarch slurry (cornstarch mixed with a teaspoon of water) and simmer until the liquid is thick and glossy. Remove from heat and cool completely.
  5. Roll the chilled dough on a floured surface to 1/4 inch thickness and cut into 8 circles.
  6. Place 2 tablespoons of cooled filling in the center of each circle. Fold the dough over to create a half-moon and press the edges with a fork to seal tightly.
  7. Brush the tops of the pies with a mixture of beaten egg and milk, then sprinkle with coarse sparkling sugar.
  8. Place pies on a parchment-lined baking sheet and bake for 25 minutes until deep mahogany brown.