These are great because they can be made a couple of days beforehand. They have a delicious buttery crust that lends itself to more than just apples; peaches, strawberries, or chocolate mousse with caramel would also be delicious.
For the dough
- 2 cups all-purpose
- 1 teaspoon salt
- 2 teaspoons granulated sugar
- 2 sticks salted butter, chilled and cut into pieces
For the apples
- 2 ½ pounds Granny Smith apples, peeled, cored, and cut into 16 equal pieces
- 2 ½ teaspoons freshly squeezed lemon juice
- 2 teaspooons ground cinnamon
- ½ cup plus 2 tablespoons granulated sugar
- 2 ½ tablespoons salted butter, cut into small pieces, at room temperature
- Preheat oven 10 400 F. Line a baking sheet with a Silpat baking mat
- In a food processor, combine flour, salt, and sugar until blended. Add the chilled butter and pulse until the mixture resembles crumbs. Add up to ¼ cup ice water and pulse until dough just comes together when pinched with your fingers.
- Place the dough on a lightly floured surface and gently knead together with your hands. Wrap in plastic and refrigerate for at least 1 hour before rolling out the dough.
- Remove the dough from the refrigerator and roll out onto a lightly floured surface until the dough is approximately 1/8 inch thick. Using a 3 1/2 inch round biscuit cutter cut out 12 rounds. Prick each round with a fork and partially bake them on a sheet pan for 8 minutes. Let cool on the sheet pan.
- Meanwhile, to prepare the apple filling, in a large bowl, toss the apples with the lemon juice, cinnamon, and granulated sugar.
- Place in a baking dish and dot the top with small pieces of butter
- Bake for 45 to 50 minutes, or until the sugar-cinnamon mixture has begun to caramelize and thicken and the apples are cooked through. Remove from the oven and cool in the pan, stirring occasionally.
- To assemble, arrange the apples on each pasty round, covering the entire surface and spooning a little of the juices left into the pan over each.
- Bake for 10 to 12 minutes, or until golden.