2 cups All-Purpose Flour
1/2 cup Pastry Flour
3 tablespoons Sugar
1 teaspoon Salt
1/2 teaspoon Baking Powder
3/4 cup Butter, unsalted, cold and cut into cubes
4 tablespoons Ice Water
1/2 cup Sugar
1/2 cup packed Brown Sugar
1/3 cup Unsalted Butter, melted
3 tablespoons All-Purpose Flour
1 teaspoon Vanilla Extract
1 teaspoon ground Cinnamon
1/4 teaspoon ground Ginger
1/4 teaspoon ground Nutmeg
1 tablespoon Lemon juice
8 Granny Smith Apples, peeled and sliced
Sugar, for sprinkling
Preheat oven to 375 degrees Fahrenheit.
Add all dry ingredients for the dough in a bowl. Using a pastry cutter, cut the very cold butter into the dry ingredients. There should be pieces the size of peas left in the flour. 1 tablespoon at a time, stir in the cold water. Stir the dough until it comes together as a shaggy mess. Knead a few times and form a disc. Wrap with plastic wrap and chill for a few hours to overnight.
When the dough has chilled, place it onto a lightly floured surface. For miniature pies, divide the dough into 8 pieces. Roll each piece to 1/4″ thick and place in a greased pie pan. Chill the dough-lined pans until filling is ready.
In a bowl, stir together all ingredients except the apples. When combined, toss in the apples. Make sure the apple slices are evenly coated with the mixture. Place a heaping mound of apples in each pie pan. Roll out excess dough pieces and form a lattice top or a regular top.
Whisk together the egg and 1 teaspoon cold water. Brush the outside of the dough with the egg and sprinkled with sugar.
Bake for 35-40 minutes until crust is completely cooked and golden brown. Let cool slightly on a wire rack before serving.
Photographed by Alli Shepherd.