A Fall Time Apple-y Giveaway!

Returning from Florida yesterday was a little difficult.  Mostly because I left Orlando wearing shorts and a tank top with a pullover.  The chilly weather that greeted me in New York was not pleasant to my bare legs.

After the shock of the Fall chill, I was so happy today to put on my new Joie jeans and long sleeves and bake these little apple pies.  Made with fresh from the farmer's market apples, these apple pielets just screamed "Fall" from the oven.  I have been holding onto this pocket pie mold for years and it was about time for it to make its debut.

Fall is my favorite time of year to go out on a picnic.  The weather is crisp and perfect for bringing hot soup and apple crisps.  I had myself a little picnic with these apple pocket pies and not only am I bringing you adorable little apple pielets today, but I'm also giving away this sweet picnic blanket!  See all the little apples and bees all over it?  So cute.

Where did I get this sweet picnic blanket?  From my fabulous and talented mom!  She recently retired and has been sewing, embroidering and quilting up a storm.  She even started her own blog and shows how to make some of her designs.  Go visit her at Sewing Wilde!  She loves visitors.

Want to enter to win this fun picnic blanket?  There are a few ways to enter to win!  First, comment below and tell me what you like to bring on your Fall picnics!  For extra chances to win just see the rafflecopter widget below!  Good luck!  Raffle is open until next Wednesday!

a Rafflecopter giveaway

One Year Ago: Raspberry-Lime Soda
Two Years Ago: Peanut Butter Nougat Bar
Three Years Ago: Tahini Chicken

Apple Pielets

Adapted from several sources

For the pie crust

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon sugar
8 tablespoons cold, unsalted butter, cut into 1/2-inch cubes
3-4 tablespoons ice water

Place flour, salt and sugar in the food processor.  Pulse to combine.  Add butter and pulse for 5-6 times, until butter is the size of peas.  Add 3 tablespoons water and pulse 1-2 times.  If the dough holds together when squeezed with your fingers, transfer to some plastic wrap and form into a disk.  (If it's not holding together yet, add 1 more tablespoon cold water).  Chill dough for 2 hours before making pocket pies.

For the filling

3 apples, peeled and thinly sliced
2/3 cup brown sugar, firmly packed
1 tablespoon all-purpose flour
1 teaspoon lemon juice
1 teaspoon cinnamon
1/2 teaspoon ginger
Pinch of kosher salt

Combine all the ingredients in a bowl and toss to combine.  Let the apples sit for 15-30 minutes before filling the pies.

Forming the pielets

1 egg, beaten with 1 teaspoon water
1/4 cup demerara sugar

Preheat oven to 400 ºF.  Line a baking sheet with parchment paper or a silpat.

Take pie dough out of the fridge and let sit for 5 minutes.  Dust counter top and rolling pin with flour.  Roll out dough to 1/16-1/8-inch thickness.  Stamp out shapes for the pocket pies.  (You can use 5-inch circles if you don't have a fancy apple shape)  Top half of the shaped with 2 tablespoons apple mixture.  Brush the edges of the pie dough with egg wash.  Top with a second pie dough shape.  Crimp together pie dough pieces with a fork (or use a pocket pie mold).  Be sure to cut an opening in the top of your pielets to allow steam to escape.  Brush the tops of the pocket pies with egg wash and sprinkle with Demerara sugar.

Bake pocket pies for 20-25 minutes or until golden brown on the tops.  Remove from the oven and transfer to a wire cooling rack.  Let cool for 10 minutes before eating!