Ingredients
Equipment
Method
- In a medium skillet, melt 3 tablespoons of butter over medium heat. Add the diced apples, brown sugar, cinnamon, nutmeg (if using), and lemon zest (if using). Cook until apples soften but still hold their shape, about 6-8 minutes. Remove from heat and let cool slightly.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Add the cold cubed butter and mix until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
- In a small bowl, beat the egg with the vanilla extract. Pour the egg mixture into the flour and butter mixture. Stir gently to form a dough. If the dough feels crumbly, add 1-2 teaspoons of cold water until it comes together.
- Divide the dough into two portions, wrap in plastic wrap, and chill in the fridge for 10 minutes.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll out one portion of dough into a rectangle about ¼ inch thick. Cut into 6 roughly equal rectangles (approximately 3x4 inches each).
- Spoon 1-2 tablespoons of the cooled apple filling onto one half of each rectangle, leaving space around the edges. Carefully fold the other half over the filling to form a pocket. Press edges gently to seal, then crimp with a fork or your fingers to secure.
- Place the pies on the prepared baking sheet. Brush the tops with melted butter. Cut a small slit or poke holes on top of each pie to allow steam to escape.
- Bake in the preheated oven for 20-25 minutes, or until pies are golden brown and crisp. Remove from oven and place on a cooling rack to cool slightly before serving.