- 1/2 cup brown sugar
- 5 cups tart, firm apples, cut into small pieces
- 1 teaspoon cinnamon
- 1 tablespoon orange juice
- 1/4 teaspoon salt
- 1/2 teaspoon ground cloves
- 1 1/2 tablespoons butter
- 2 12” rounds pastry dough, chilled
- 1 egg beaten with 1 tablespoon water for egg wash
- 2 tablespoons sanding sugar
Line two baking sheets with parchment paper. Combine brown sugar, apple slices, cinnamon, orange juice, salt, cloves and butter into a large bowl. Roll dough out and, starting at the outside edge, cut into 3” circles using a large biscuit cutter (re-use scraps to roll and cut more circles). This should yield about 36 circles. Refrigerate dough to re-harden if it gets soft while working.
Place about 1 teaspoon of apple mixture on top of a round and brush the edges with water. Place another round on top and crimp the edges with a fork. Cut 4 slits on the top of each pie.
Brush each round with egg wash, lay 1” apart on parchment-lined baking sheet and sprinkle pies with sanding sugar. Bake for 12-15 minutes at 350 degrees , or until pastry is golden brown. Let cool on cooling rack before serving.