Mini Apple Pies

Ingredients

• 1 package (8 ounces) cream cheese, softened
• 1 cup unsalted butter, softened
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• FILLING:
• 1/4 cup sugar
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground allspice
• 2 cups finely chopped peeled tart apples
• 2 tablespoons cold unsalted butter
• FINISHING:
• 1 large egg yolk
• 2 tablespoons water
• Coarse sugar and cinnamon sugar

Instructions

1. 1

   Create the pie dough: In a large bowl, use a hand mixer or stand mixer and beat the cream cheese and butter until smooth. In a separate bowl, whisk together the flour and salt. Gradually add the dry mixture to the butter mixture until well blended. Divide the dough in half. Shape each half into a ball, then flatten into a disk. Wrap each disk tightly and refrigerate for one hour.

2. 2

   Shape the pie dough: Preheat the oven to 425°. In a small bowl, whisk together the sugar, cinnamon and allspice. Set aside. Divide each portion of dough into 12 balls. On a lightly floured surface, roll each ball into a 4-inch circle. Editor’s Tip: You could also roll out the entire portion of pie dough and cut out circles using a 4-inch dough cutter.

3. 3

   Fill the pies: Place a tablespoonful of chopped apples on one side of each circle. Sprinkle each with a 1/2 teaspoon of the sugar mixture and dot with a 1/4 teaspoon of butter.

4. 4

   Form the mini apple pies: In a small bowl, whisk together the egg yolk and water. Brush the edges of each circle with the egg wash. Fold the pie dough over the filling and seal the edges well with a fork. Place pies two inches apart on ungreased baking sheets. Brush the remaining egg wash over the tops. Cut slits in each pie. Sprinkle them with coarse sugar and cinnamon-sugar. Editor’s Tip: If your kitchen is especially warm, pop the pre-baked pies in the fridge for 30 minutes before baking.

5. 5

   Bake until the pies are golden brown, 11 to 14 minutes. Remove the pies to wire racks to cool to room temperature.