Dessert time is set into motion with this tasty take on tic-tac-toe
Ingredients
6 small apples (we used Manitoba grown September Ruby)
2 cups apple pie filling
1 cup flour
1 pie crust
1 egg yolk, beaten
Pie Crust
1 1/4 cups all-purpose flour
1 Tbsp sugar
1/4 tsp salt
8 Tbsp cold unsalted butter, cut into 1/4-inch cubes
3 Tbsp cold water
Apple Pie Filling
4 cups diced apples
2 Tbsp lemon juice
1⁄2 cup sugar
2 -4 Tbsp cornstarch
1⁄2 tsp nutmeg
1 tsp cinnamon, to your taste
1 cup water
Method
Pie Crust
- In large bowl combine flour, sugar and salt.
- With a pastry cutter, cut butter into flour mixture until pieces of butter are the size of small peas.
- Add water and mix with fork until dough reaches elastic consistency,
- Lightly flour work surface and transfer dough. Pat into a ball and flatten into a 1/2-inch thick disk.
- Using a rolling pin, flatten the disk with 5 to 7 rolls of a rolling pin. Lightly dust top of dough in between rolling.
Pie filling
- Add apples into a saucepan and drizzle with lemon juice.
- Add sugar, cornstarch, nutmeg and cinnamon to apples. Mix well.
- Add water to pan, stirring constantly until thickened.
- Remove from heat and cool.
Assembly
- Preheat oven to 375°F.
- Slice 1/2 inch off the top off each apple. Use a spoon to scoop out the inside leaving 1/4 inch of flesh next to the skin.
- Spoon apple pie filling into the well of each apple.
- With a rolling pin, roll out dough until 1/2 inch thick. Cut into x’s and o’s.
- Place x’s and o’s on top of apples. Trim off excess dough on sides.
- Brush the top of each crust with the egg wash.
- Place apples in an 8×8 inch baking dish. Add 1 inch of water to the dish. Bake for 20 minutes until crust is golden brown.
Yields 6 servings