Give the Gift of Apple Pie

* This is a long post although easy to create if you are using canned filling and pre-made pie dough. Otherwise read the entire post before starting THX!

Every year I give gifts to all the homes in our neck of the woods. Last year it was poinsettias and cards. This year I gave several goodies. One of them was personal apple pies. This makes for a great presentation and they are super yummy. To make this even easier, you can use any filling you like, you can also use premade pie crust.

I chose apple pie, as it leaves such a wonderful smell in the house when cooking, and I am not sure there is anyone out there that does not like apple pie!?

For these I used the short stubby canning jars with covers. You can get these 12 for 9.99 at many stores. It makes a great personalized gift and when accompanied by other homemade delectable’s it is a hit. (Or at least my daughter thought so)

For the dough you can use premade, or the following recipe; you will need to double the recipe for these if making all 12.

1 1/4 cups unbleached all-purpose flour

1 Tbs. sugar

1/4 tsp. salt

8 Tbs. (1 stick) cold unsalted butter, cut into 1/4-inch cubes

3 Tbs. very cold water

Directions:

To make the dough by hand, in a large bowl, stir together the flour, sugar and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the water and mix with a fork just until the dough pulls together.

To make the dough in a stand mixer, fit the mixer with the flat beater, and stir together the flour, sugar and salt in the mixer bowl. Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas. Add the water and mix on low speed just until the dough pulls together.

Transfer the dough to a work surface, pat into a ball and flatten into a disk. (Although many dough recipes call for chilling the dough at this point, this dough should be rolled out immediately for the best results.) Lightly flour the work surface, then flatten the disk with 6 to 8 gentle taps of the rolling pin. Lift the dough and give it a quarter turn. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out into a round at least 12 inches in diameter and about 1/8 inch thick. Makes enough dough for one 9-inch single-crust pie.

To make a double-crust pie: Double the recipe, cut the dough in half and pat each half into a round, flat disk. Roll out one disk into a 12-inch round as directed and line the pan or dish. Press any scraps trimmed from the first round into the bottom of the second disk. Roll out the second dough disk into a round at least 12 inches in diameter and about 1/8 inch thick and refrigerate until ready to use.

For the filling

5-1/3 cups thinly sliced apples

2-3/4 teaspoons lemon juice

1-1/3 cups white sugar

1/4 cup and 2 teaspoons cornstarch

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/8 teaspoon ground nutmeg

3 cups water

In a large bowl, toss apples with lemon juice and set aside. Pour water into a Dutch oven over medium heat. Combine sugar, cornstarch, cinnamon, salt and nutmeg. Add to water, stir well, and bring to a boil. Boil for 2 minutes, stirring constantly.

Add apples and return to a boil. Reduce heat, cover and simmer until apples are tender, about 6 to 8 minutes. Cool for 30 minutes.

Now we can throw it all together, preheat the oven to 375. Roll out one of the sheets of dough; use the top of the jars to cut circles for each of the pie tops. The pie tops have to be vented so I cut shapes into them to make it a bit more festive.

Now you can take the rolled out dough and taking small pieces press it into the jars all the way to the top.

Fill the jars with your filling, try to leave a bit of room at the top, they will overflow if you don’t.

Place one of the tops on and crimp with the dough already in the jar.

Optional, whisk one egg with a teaspoon of water creating an egg wash. Cover the top and sprinkle with sugar before baking.

Bake at 325 for 40 minutes or until bubbling and brown. Remove allow to cool and screw on the top. These can be reheated in the microwave (top removed of course)