Apple Pie Bombs


Apple Pie Bombs
(Original “Perfect Pie Crust” Recipe by Ina Garten)
Makes approximately 9 apple pie bombs

12 tablespoons (1 1/2 sticks) very cold unsalted butter
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon sugar
5 tablespoons plus 1 teaspoon cup very cold vegetable shortening
6 to 8 tablespoons (about 1/2 cup) ice water

Directions for Apple Pie Bomb Crust
Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 4 to 6 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn’t stick to the board. Using a medium-sized biscuit cutter, cut out approximately 18 circles (this will yield 9 apple pie bombs) and place on a baking sheet lined with parchment paper.
Set aside and prepare the filling.

For Apple Pie Bomb Filling
(adapted from Taste of Home):

3 large apples, peeled, cored and sliced the same size
1 1/2 tablespoons all-purpose flour
1/4 cup light brown sugar, firmly packed
1/4 cup granulated sugar
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 tablespoons freshly squeezed lemon juice
1/2 tablespoon unsalted butter, cubed
1 large egg white
Turbinado sugar for top of crust

Directions for Apple Pie Filling
In a small bowl, combine all dry ingredients. In a separate bowl, toss the apples in lemon juice. Add the dry mixture to the wet apple mixture and combine until apples are equally covered.

With a small whisk, beat egg white until it becomes full of bubbles. Set aside.

Lightly brush the circles with the egg whites and spoon about 1 tablespoon of filling into the center. Place a “top” on each circle and press down until all edges are crimped.

Sprinkle with turbinado sugar for added color and shine.

Bake in a 375 degree oven for 20-25 minutes.

Let cool completely before serving.

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