Ingredients
Method
- Prepare the pie dough according to your chosen recipe and chill it in the refrigerator until firm and easy to handle.
- Place the chopped apples, sugar, butter, cinnamon, nutmeg, and allspice into a saucepan and cook over medium heat, stirring now and then, until the mixture begins to bubble gently.
- Let the fruit simmer for about two minutes, then take it off the heat and leave it uncovered to cool to room temperature.
- On a lightly floured counter, roll out one disc of cold dough into a large round about 12 inches wide, turning it occasionally to prevent sticking.
- Cut the dough into circles with a cutter, gather the scraps to re-roll, and place the cut rounds in the refrigerator to stay cold while you repeat with the remaining dough.
- Heat the oven to 375°F (191°C) and line two large baking sheets with parchment or silicone mats.
- Arrange half of the dough circles on the baking sheets and slice small vents into the remaining circles to create the tops.
- Spoon about two tablespoons of the cooled apple mixture into the center of each bottom round, keeping the edges clear.
- Place the vented rounds on top, press the edges together to seal, and crimp with a fork to secure the pies.
- Whisk the egg with the milk and lightly brush it over the tops, then sprinkle with coarse sugar if using.
- If the pies feel warm or soft, slide the trays into the freezer for about ten minutes before baking so they hold their shape better.
- Bake for 28–32 minutes, rotating the pans halfway through, until the crusts are deeply golden.
- Let the pies rest on the trays for five minutes, then move them to a rack to cool until easy to handle, and drizzle with caramel if desired.
Nutrition
Notes
Bake these when you want the kitchen to smell like cinnamon and butter and comfort. They’re perfect for sharing, but somehow always disappear faster than expected.