Copycat Apple Fruit Pies
2 Cups All-purpose flour
4 tablespoons Sugar
1 teaspoon Salt
6 tablespoons Shortening (cubed)
6 tablespoons MagicalButter (cubed)
4 tablespoons Ice Cold Water
2 Green Apples (chopped)
2 tablespoons MagicalButter
1 teaspoon Cinnamon
⅓ Cup Sugar
1 tablespoon Water
1 tablespoon + 1 teaspoon Flour or Cornstarch
2 tablespoons Water
Apple Pie Filling
In a large bowl whisk together the flour, sugar, and salt.
Add in shortening by the tablespoon, then add in your cubed magical butter.
Using a dough blender or a masher, work the butter and shortening into the flour until the butter and shortening are pea sized balls covered in flour.
Add the cold water one tablespoon at a time, mixing with a large silicone spatula until the dough comes together.
Roll the dough into a ball, cover and place in the fridge for at least 1 hour.
Chop your apples.
Melt down the butter and cinnamon on medium heat. Add in the apples, sugar, and water. Stir and cover.
In a small bowl mix together the flour and water.
Let the apples cook for 4 minutes. Pour the flour water mixture into the pot and stir.
Continue letting the apples cook for a few more minutes. Keep an eye on the apples, they should be tender but not mushy.
Turn off the heat and pour filling into a glass bowl, allow the filling to cool.
While the filling cools, preheat the oven to 400 Fahrenheit.
Roll out your pie dough until about ⅛ inch thick.
Cut out squares and fill one side of your pie piece with about 1 tablespoon of filling.
Brush the edges with egg wash and close the pie up, seal the edges down using a fork to press. Lightly slash the top of each pie to allow steam to release while baking.
Bake for 20 mins or until the crusts are golden brown. Let them cool.
It is optional to add icing or sprinkle with cinnamon sugar mixture. Serve them cool or you can warm them up in the oven or microwave.
Keep in the fridge for 2 weeks or freeze for up to 3 months.