makes 8 individual pies
Preheat oven to 400F.
In a large bowl, combine chopped apple, lemon juice, 1/2 c maple syrup, 1/2 tsp cinnamon, nutmeg, salt, and tapioca. Stir well and set aside.
Lightly flour a work surface. Working from the middle outward with a floured rolling pin, roll out each square of dough to form a 12 inch square.
Score into equal quarters with a knife.
Stir the apple mixture to incorporate all the juices pooled on the bottom of the bowl. Place 1/2 c apple pie filling in the middle of each square, leaving no less than 1/2 inch edge.
Fold over to form a triangle. Gently, but firmly, press down on the edges to seal. Crimp and trim away any excess. If you make a hole, use some of the excess dough to mend the tear.
- Dough for a two crust pie (see recipe above)
- 4 c chopped apple, peeled if you like
- 1 tsp lemon juice (to maintain color)
- 1/2 c maple syrup
- 1/2 tsp cinnamon
- few grates fresh nutmeg
- pinch of salt
- 1 1/2 Tbs instant tapioca granules
- 2 Tbs maple syrup
- 1/8 tsp cinnamon
Preheat oven to 400F.
In a large bowl, combine chopped apple, lemon juice, 1/2 c maple syrup, 1/2 tsp cinnamon, nutmeg, salt, and tapioca. Stir well and set aside.
Lightly flour a work surface. Working from the middle outward with a floured rolling pin, roll out each square of dough to form a 12 inch square.
Score into equal quarters with a knife.
Stir the apple mixture to incorporate all the juices pooled on the bottom of the bowl. Place 1/2 c apple pie filling in the middle of each square, leaving no less than 1/2 inch edge.
With a sharp knife, make three 1" slits in the top of the pie. Continue the process with the rest of the dough and pie filling, making sure to stir the apple mixture each time.
Place 4 pies on each of two ungreased 10x15" baking trays.
In a small bowl, mix together 2 Tbs maple syrup and 1/8 tsp cinnamon. With a pastry brush, lightly baste the pies.
Bake in preheated oven 30 minutes or until golden. Remove to a cooling rack.
Cool at least 15 minutes before serving.
