Ingredients
Filling
- 5 apples (I like to use the honeycrisp apples), chopped and peeled
- 1/2 cup sugar
- 3 tbsp. flour
- 1 tsp. butter
- 1 tsp. lemon juice
- 1 tsp ground cinnamon
Crust
- 3 1/2 cups flour
- 2 tbsp. sugar
- 1 tsp salt
- 1 1/2 cups cold butter, cut up into 1/2 inch cubes
- 2 eggs
- 1/4 cup milk
Instructions
Apple Filling: Mix all filling ingredients together in a medium saucepan until warmed and bubbly. Set aside to cool completely.
Crust: Using an electric mixer, stir together the flour, sugar, and salt. slowly add in butter as it mixes, and continue to mix on medium speed until the mixture resembles fine crumbs. Mix in eggs and stir until blended.
Take the bowl off the mixer and add the milk one tsp at a time, folding the dough in between adding the milk until it is a doughy consistency. Stop adding milk once it becomes slightly sticky. Cover the bowl with cling wrap and put in your fridge for about 1 hour.
Preheat oven to 375*F and line two baking sheets with parchment paper. Scoop out dough using about 2 rounded tbsp, roll together in your hands to form a ball, and then roll out on a floured surface to form a disk about 1/8 inch thick and 4 inches wide. Place the disks on the baking sheet, brush the edges with milk to make it easier for the dough to stick together, and add a spoonful of the filling to the center of each disk. Fold over one side of the disk to form a pocket around the apple filling, and seal with the ridges of a fork. Poke holes in the fop to vent.
Brush pies with additional milk and sprinkle with sugar. Bake for 20 minutes and then transfer to a cooling rack. Enjoy!