Rustic Apple Pies

These individual apple pies are rustic because they don’t require a pie dish and once you roll out each dough and simply fill with whatever apples you like, folding them like an envelope is a sign that you’re already done. My favorite part about this method is that the more imperfect it looks, the more rustic and fun. They’re absolutely beautiful and make a great presentation for entertaining. Plus, since they’re individual serving sizes, it saves you the effort of cutting and serving.

  1. Preheat oven at 425 degrees. In a large mixing bowl, combine all ingredients except for egg
  2. Roll out 4 pie doughs for 4 pies on a floured surface
  3. Divide apple mixture in 4 and add a serving to each pie shell in the center
  4. Fold the left and right flap towards the middle, then fold the top and bottom flap.
  5. Crack egg and add 2 teaspoons of water. Brush eggwash over the pastry
  6. Bake at 425 for 15 minutes then reduce temperature to 350 and bake for another 40 minutes.

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