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Tailgate Apple Pies
Toss your traditional fall tailgating fare to the sidelines and delight hungry fans with these festive, palm-size pies made from fresh, tart apples.
- 3 3/4 cup(s) all-purpose flour
- 3/4 tsp. salt
- 1 cup(s) cold butter, cubed
- 3/4 cup(s) shortening
- 9 to 10 Tbsp. cold water
- 2 Tbsp. butter
- 5 cup(s) finely chopped peeled tart apples (about 3 medium)
- 1/2 tsp. cornstarch
- 1/3 tsp. ground cinnamon
- 1/2 tsp. lemon juice
- 1/2 tsp. vanilla extract
- 1 egg, lightly beaten
- Coarse sugar
- In a large bowl, combine flour and salt; cut in butter and shortening until crumbly. Gradually add water, tossing with a fork until dough holds together when pressed. Divide dough in half; form each into a disk. Wrap separately in plastic wrap; refrigerate 1 hour or until easy to handle.
- Meanwhile, in a large skillet, heat butter over medium heat. Add apples; cook and stir 5 minutes. Mix brown sugar, cornstarch and cinnamon; add to apples. Cook and stir 7 to 8 minutes longer or until apples begin to soften and caramelize. Remove from heat; stir in lemon juice and vanilla. Cool completely.
- Preheat oven to 400°F. On a lightly floured surface, roll one portion of dough to 1/8-inch thickness. Cut 12 footballs with a floured 4-inch football-shaped cookie cutter.
- Transfer half of the footballs to a parchment-lined baking sheet. Spoon about 2 tablespoons filling onto center of each. Brush edges of pastry with egg. Top with remaining footballs; press edges with a fork to seal. Cut three slits in top of pastry and score a curved line on each end of the footballs. Brush tops with egg; sprinkle with coarse sugar.
- Bake 15 to 20 minutes or until golden brown. While pies are baking, repeat with remaining dough and filling.
- Let pies stand 5 minutes before removing to wire racks. Serve warm or at room temperature.