Apple Pie Bites

Apple Pie
Ingredients:
6 cups thinly sliced, peeled cooking apples (about 2 1/4 pounds)
1 tbsp lemon juice (optional)
3/4 cup sugar
2 tbsp all-purpose flour
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
Milk (optional)
Sugar (optional) – I used Raw Sugar

Directions:
Prepare and roll-out pastry for Basic Pie Dough. Line a 9-inch pie plate with half of the pastry. (See Basic Pie Dough directions)

If desired, sprinkle apples with lemon juice. In large bowl stir together the 3/4 cup sugar, the flour, cinnamon, and nutmeg. Add apple slices. Gently toss until coated. Transfer apple mixture to the pastry-lined pie plate.

To create the woven lattice top, use the longer pastry strips near the center of the pie and the shorter ones near the edges. Cross the two longest strips over the center of the filled pie. Place a second long strip over the top cross strip. Fold back every other strip onto itself and lay a cross strip in place, then return folded-back strips to their original position. Continue weaving in this fashion, working from the center of the pie toward the edges. Trim and flute the edges decoratively with your thumb.

If desired, brush top pastry with milk and sprinkle with additional sugar (Raw sugar). To prevent over-browning, loosely cover edge of pie with foil. Bake in a 375 degree oven for 40 minutes. Remove foil. Bake 20 minutes more or until fruit is tender and filling is bubbly. Cool on wire rack.

Basic Pie Dough
Ingredients:
1 ¼ cups unbleached all-purpose flour
1 tbsp. sugar
¼ tsp. salt
8 tbsp. cold unsalted butter, cut into cubes
3 tbsp. very cold water

Directions:
To make the dough in a stand mixer, fit the mixer with the paddle attachment, 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 lattice top: Double the recipe, cut the dough in half and pat one half into a round, flat disk. Roll out the disk into a 12-inch round as directed and line the pan or dish. Trim the edge of the dough, leaving a 1/2-inch overhang. Press any scraps trimmed from the first round into the bottom of the remaining dough half. Roll out the remaining dough and cut into thin strips to weave a lattice top.