This is a recipe that perhaps conjures up images of the traditional farmhouse kitchen, aprons, and the faint residue of flour on the countertops. Try this as a great weekend dessert using fresh from the orchard apples.
Four to five small to medium sized apples (cortland or empire work nicely) cored and peeled
1 package pre-made pie crusts
Cider for basting on top and course sugar
Preheat oven to 400F.
Roll out the pie crusts one at a time on a lightly floured counter per package directions.
Cut the dough into approx. 5-5 1/2″ squares, use scraps to roll out the next square and so on.
Working with one apple at a time, place in the center of a square of dough. Sprinkle the top with cinnamon and fill the core with brown sugar. Fold up the dough one corner at a time, using a little water to get the dough to stick to itself at the top. I usually take the apple at this point in my hand and squeeze it gently like a softball to be sure it is evenly coated. Repeat with the remaining apples.
Place on a lightly greased baking sheet. Brush with apple cider and sprinkle with the course sugar. Bake for 40-45 minutes, or until lightly browned. Remove and allow to cool slightly, serve warm with maple ice cream……Heaven!