Directions

Directions:

1. Using a food processor, pulse sugar, shortening, salt, butter, and flour together until lightly incorporated
2. Next, add cold water and pulse the food processor until a shaggy dough forms 
3. Then, use a large spoon to turn the dough out onto your countertop and divide the dough in half, and form two discs 
4. Wrap each disc with plastic wrap and let the dough chill in the refrigerator for 2 hours 
5. Peel each apple, then cut apples into thin slices
6. Add a large pot to the stove and turn on medium heat
7. Add sliced apples, lemon juice, brown sugar, cinnamon, and nutmeg to the pot
8. Once the sugar has dissolved, add 2 tablespoons of butter and 1 tablespoon of water, then reduce the heat to low until the apple filling has thickened  (7-10 minutes) 
9. Remove one disc of dough from the fridge and roll out until ¼ inch thick
10. Flour your counter to avoid the dough from sticking, and use the top of a large drinking glass (about 5 inches wide) to cut circles into the dough 
11. Scoop 2T of apple filling into each circle and place them into the fridge (you’ll add the top to them further in the directions)
12. Remove the final disk from the fridge and roll out dough ¼ inch thick
13. Set the oven to 400°F 
14. Cut circles into the dough using the same glass as Step 10 (you need the circles about 5 inches in width) 
15. Remove the dough from the fridge that contains the pie filling. Top each separately with the dough circles that you just created.
16. Crimp the crust around the edges of the circles with a fork to close the dough, preventing the filling from spilling out
17. Brush the top of the dough with heavy cream and place in the oven for 14-15 minutes

Cool and enjoy 

Recipe compliments of Chef Amari