Photos and recipes and been emerging everywhere I seem to look these days of these mouthwatering, handcrafted, crusty little pies. It seemed like it had to be an easy enough venture into pastry making and since I had two apples about to turn bad in my fruit bowl, the time was ripe. I hoped the homey rusticity of this dessert would camouflage any of my mistakes. I looked over a few recipes and complied this one here:
1 stick of butter cut into 3/4 and 1/4
1 cup of flour
1/2 teaspoon of course salt
7 teaspoons sugar
2-3 tablespoons of chilled water
2-3 apples peeled, cored & sliced
1/4 cup sugar
1/4 cup of brandy, rum or red wine
Start by peeling, coring and slicing your apples. Put the cores and skins in a pot just covered with water and add 1/4 cup of sugar and you liquor (optional). Let this boil down for about 30 minutes until it reduces into a syrup. Once you have that going, start your pastry. Sidenote: you can always put your sliced apples in a bowl of water with lemon juice in it to prevent them from turning brown. For the pastry dough mix together the flour, salt, and 1 teaspoon of sugar. Add the 6 tablespoons of butter in chunks until the mix becomes coarsely crumbled. Add the chilled water one teaspoon at a time and blend into until the dough forms into a smooth ball. Press it into a disc shape and place in the freezer for 15 minutes or the fridge for anywhere from an hour to overnight.
After the slices were all fanned out, I roughly folded over the edges of dough. The last step-- brush the remaining two tablespoons of butter (melted) over the tops of the apples and edge of the pie crust and cover that with a sprinkling of 6 teaspoons of sugar. In the oven it goes at 400 degrees for 40 minutes.