These heavenly treats are sure to be a new Fall favorite. Apples and cranberries simmered with warm spices into a cozy, delicious jam sandwiched between two super flakey pieces of pie dough. Festive, cute and absolutely delightful.
INGREDIENTS – makes 6-8
2c pastry or all-purpose flour
1/2t salt
3/4c butter, cold, cubed
6-8T ice water
1 apple, medium, cored and cubed
1/2c cranberries, fresh or frozen
1/2 lemon, juiced
1/2c brown sugar
1/2t cinnamon
1/8t nutmeg
1/8t clove
1/2c water
1 egg, whisked
Sugar
INSTRUCTIONS
Put flour, salt and butter in the food processor. Pulse 5-10 times until everything is mixed up and the butter is chopped up into small pieces. Add ice water in tablespoons until you can grab a bit and it sticks together forming a clump. Dump it all out, form disk, wrap in plastic and put it in the fridge for an hour.
Meanwhile, bring apple, cranberries, lemon juice, brown sugar, cinnamon, nutmeg, clove and water to a boil with a pinch of salt, reduce to a simmer and cook for 30+min until its nice and thick and the apples have broken down a bit almost completely. Let cool.
Preheat oven to 475°F.
Roll out the dough to about 1/8-1/4in and cut out 4″ circles. Distribute some circles on a parchment lined baking sheet. Using a pastry brush, paint roughly 1/2″ of the dough around the edge. Spoon 2-3T jam in the middle of the egg circle then gently place another dough circle on top, pressing around the edge where the two dough pieces come together. Press the tine of a fork around the edges to secure them together. Brush the top with egg, cut a slit or two in the top and sprinkle with a little sugar. Bake for 8 minutes.
ENJOY!
WORTHINGTON EATS 