Photo: Jennifer Causey; Styling: Amy Stone
Use small cookie or pastry cutters to create little steam vents in the tops of these pies for the filling to peek through. You can make these pies as festive or as simple as you want, but however you style them, they're sure to be absolutely delicious.
Serves 8 (serving size: 1 pie)
1. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, powdered sugar, and 1/4 teaspoon salt in a food processor; pulse 2 times. Add butter; pulse 3 to 4 times or until mixture resembles coarse meal. Sprinkle ice water over mixture; process just until combined. Press dough gently into a 4-inch circle on plastic wrap; cover. Chill 30 minutes.
2. Combine apple, remaining 1/8 teaspoon salt, brown sugar, canola oil, and cinnamon in a saucepan. Cook over medium heat 8 minutes or until soft, stirring occasionally. Remove from pan; cool completely.
3. Preheat oven to 425°.
4. Divide dough into 8 equal pieces; roll into 5-inch circles on a lightly floured surface. Using a 1/2-inch cutter, cut out 5 shapes on one half of each dough circle; set cut dough aside. Spoon 2 tablespoons filling onto uncut half of dough circle. Fold cut side of dough over filling; crimp edges with a fork to seal. Place dough cutouts on top of each pie. Lightly brush tops of pies with egg white; sprinkle with granulated sugar. Place pies on a baking sheet lined with parchment paper. Bake at 425° for 20 minutes or until browned. Cool on a wire rack.