Once in a while, I have a day where my hair looks really good and meetings are actually productive and I don’t crave chocolate mousse all day and I manage to have normal conversations with other people where I don’t stare at them until they say something else.
Today is not that day.
I skipped bootcamp this morning. Even though I was wide awake. I don’t want to go to spin on my lunch hour today either.
I want to eat whipped cream and marshmallows and maraschino cherries and watch Selma and Lewis (that’s Thelma and Louise, and I know, for all of you who want to freak out at me right now) even though I haven’t seen it and someone has already ruined the ending for me.
I also want to rewind my day to before I brought handheld apple pies into the office and gave them all away without saving any for myself.
Handheld Apple Pies
two cups all-purpose flour
one tablespoon sugar
one teaspoon salt
eight ounces (about a cup) cold butter, cut into pats
two tablespoons whole milk
Note: you may have some filling leftover. I topped mine with whipped cream and ate the lot, because an apple a day keeps the doctor away.
about four apples, peeled cored and sliced thinly
two tablespoons water
three tablespoons butter, melted
two tablespoons flour
quarter cup brown sugar
quarter cup sugar
one egg, for brushing
In a saucepan (thick-bottomed if possible) add all the filling ingredients and bring to a simmer over medium heat. Let it simmer for about 3 minutes until the water is gone and the apples have started to soften, then set aside to cool.
Make the pastry: sift flour, sugar and salt in a large bowl. Add butter and use a pastry cutter to combine until the biggest butter bits are pea-sized. Then get your hands in there and give it a good squeeze – the flour and butter should start to stick together when pressed.
In a small bowl or glass, whisk together the egg and milk. Add into the flour/butter mixture and stir a bit, then get your hands in there. You want everything to come together into one big ball, but don’t over-mix.
Cut your ball in half (this gave me two ~11oz pieces). Wrap one and put it in the fridge.
Flour a counter and rolling pin. Roll out half of the dough into a large rectangle around 1/8 of an inch (1/3 of a cm) thick and slice into rectangles (mine were about 15cm by 6cm, which gave me 11 pies per recipe). Brush half the rectangles with egg. Fan out apple slices in the centre of the brushed pieces (leave as much of an edge as possible), and fold a non-brushed rectangle on top.
Use a fork to press down and seal around the edges of the pastry. The pierce the top layer a few times to let steam escape while baking, and brush the tops with egg.
Place pies on a parchment-lined baking sheet and put in the fridge to rest while you preheat the oven to 350 degrees Fahrenheit.
Bake for about 25 minutes or until the top is a nice golden colour. Let cool on the baking sheet for at least 5-10 minutes before transferring to a cooling rack.
While the first set is baking, roll out the second half of the pastry and repeat the same process.