Look for toffee chips near the chocolate chips on the baking aisle. Be sure to chill the butter well beforehand to make it easier to cut into small cubes.
2 cups finely chopped Gala or Rome apple
2 tablespoons toffee chips
1 tablespoon sugar
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon ground cinnamon
1 (14.1-ounce) package refrigerated pie dough (such as Pillsbury)
1 large egg, lightly beaten
1 tablespoon unsalted butter, cut into 12 cubes
How to Make It
Preheat oven to 375°.
Combine apple, toffee chips, sugar, lemon juice, and cinnamon in a medium bowl.
Roll the pie dough on a lightly floured surface into 2 (12-inch) circles. Using a 3-inch round cookie cutter, cut each dough portion into 12 rounds. Discard any remaining dough scraps. Place 12 dough rounds on a baking sheet coated with cooking spray. Brush half of the beaten egg over dough rounds. Spoon about 1 tablespoon apple-toffee mixture onto each round, leaving a 1/2-inch border around the edges of the dough. Top each round with 1 piece of butter. Top pies with remaining 12 rounds of dough; press edges together with a fork to seal. Brush remaining half of beaten egg over each pie. Bake at 375° for 25 minutes or until golden brown.
I love the Matisse column in the magazine, but I agree with the other review almost verbatim. These were too small to capture the flavor of the the filling. I also had A LOT of filling left over. These actually were fun to make, but the end result was a disappointment for me.
I followed the recipe exactly. The filling was extremely good, but the pies themselves had too much 'bread' and not enough filling. Also, there was a lot of filling left over, after putting ~a Tb per pie, but the size of dough could not support more than that. I think I will try to make these again, but perhaps select a bigger cookie cutter (5"?) so there will be more filling per pie.
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