These are somewhere between pies and tarts, ready for our Christmas freezer. Instead of making one double-crust pie, I split my dough into rounds, placed on a cookie sheet, covered each half with waxed paper and pressed into larger circles. After piling a simple mixture of assorted apple slices, brown sugar, lemon juice, flour, maple syrup, cinnamon and ginger, I dotted with butter. Up came the sides with a double-check for breaks - simply push the moist dough together, if that should happen. Into a preheated 400-degree oven for 40 minutes and voilà!
Best Crust:
2 cups all-purpose unbleached flour
1 tsp salt
½ cup Canola oil with 5 tablespoons of icy water added
Mix flour and salt with a fork, add liquid and quickly stir into the easiest dough ever. If rolling for traditional pie, do so between waxed paper sheets. Otherwise, place right onto your pan and make it rustic!
