Apple Pie Poppers
18 pie poppers
- 2 1/2 cups flour
- 2 tablespoons Domino® Light Brown Sugar
- 1 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, cold cut into 1-inch pieces
- 1 large egg, cold
- 2 to 4 tablespoons ice water
- additional flour for rolling
- 2 large (or 3 medium) Granny Smith apples, peeled, cored and quartered
- 3 tablespoons Domino® Light Brown Sugar
- 2 tablespoons flour
- 1 teaspoon cinnamon, ground
- 1 large egg, for egg wash
- 1 tablespoon water, for egg wash
- additional Domino® Light Brown Sugar for sprinkling
In a food processor or using your hands, combine flour, sugar and salt. Add cold butter and crumble into the flour mixture. Add egg, mix until combined. Slowly add ice water 1 tablespoon at a time until dough forms.
Shape dough into two discs, wrap in plastic wrap. Chill dough overnight or at least 30 minutes.
Place apples, sugar, flour and cinnamon in a food processor. Mix until apples are in tiny pieces; transfer into a bowl. As the filling sits, liquid will form. Drain as much as you can before adding the filling into the pie poppers.
Line two cookie sheets with parchment paper and gently grease.
Sprinkle flour on work surface. Roll out dough and cut 36 (3-inch) round shapes.
Preheat oven to 400°F.
In the center of the 3-inch circle, place 1 teaspoon of the apple mixture (try not to add any liquid that may form in the bowl), leaving 1-inch border of dough from the edge.
Combine egg and water to make an egg wash. Brush border with egg wash. Place another 3-inch circle on top. Use a fork to crimp and seal the edges. Place onto prepared pan. Repeat to make 18 pie poppers.
Use a fork to poke four small vent holes on top of each popper. Brush top with egg wash. Sprinkle with light brown sugar.
Bake 15 to 18 minutes until golden brown.
Remove from pan and cool on serving plate. Serve warm.