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It's Apple Time...


So I've been posting lots of recipes with peaches but now that they are almost out of season, it's time for some apple recipes. I'm not quite sure how I feel about this. I love apples and all, but it means the end to summer and lots of sunshine, and the beginning of earlier nights and cooler weather. It also means I can bring out the fun scarves and boots and we can head to the mountains to see the leaves change and buy yummy apples from Mr. Jimmy in Hendersonville. Oh, and it also means FOOTBALL! Ok,  Wait- maybe I do love Fall too!  

Last weekend, Dan and I headed up to Hendersonville for the Apple Festival. It was lots of fun and of course we came home with you guessed it, apples. I've been eating apples like crazy, and this afternoon I pulled out a recipe that I've had stored up until Fall arrived. Well - it arrived, in our house at least...

Individual Apple Pie


  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons sugar
  • 1/2 cup shortening, chilled
  • 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into small chunks
  • 1/4 to 1/2 cup cold water


  • 1 tablespoon flour
  • 4 medium/large apples (peeled and diced) I used Honey Crisp apples! 
  • 1 1/2 teaspoons lemon juice
  • 1/3 cup plus 2 tablespoons sugar
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon allspice
  • 1/8 teaspoon salt
  • 1 egg white, lightly beaten

To make the dough: In a food processor, mix the dry ingredients for a couple of seconds to combine, then drop the shortening evenly on top in chunks. Process until the mixture looks like wet sand. Evenly distribute the butter on top and pulse until the mixture has pea sized chunks in it. 

If using a processor, transfer the mixture to a large bowl. Add about 4 tablespoons cold water and begin mixing with a spatula. Using a spatula, mix the dough by ‘folding’ from bottom to top and pressing down with each fold, adding more water if the dough is too dry. (I didn't have to use very much water so just play with it until it looks like pie dough) Turn onto a lightly floured surface and then wrap in plastic wrap and store in the refrigerator over night. 

To make the filling: Peel, core, and dice the apples. Toss the apple in the lemon juice; set aside. In a medium bowl, combine the flour, sugar, spices, and salt. Add the apples and toss the mixture to mix well.

To make the pies: Preheat oven to 400 degrees. Line 2 baking sheets with parchment paper

Take the dough from the refrigerator and roll out to about a fourth of an inch thick. I used a large cup to cut out a circle of the dough (like a biscuit cutter - but it needs to be wider than that!) Lay the dough on the cookie sheet and place a spoonful of apple filling in the center. Fold the dough in half and crease together the edges with a fork. Do a light egg white wash over the tops and bake for about 20 minutes or until the pies are golden brown. Let cool on a wire rack. You can serve these warm or eat them cold - either way, they are yummy! 

*recipe adapted from