Nutrition per serving may change if servings are adjusted.
2 medium red apples or 4 very small red apples
¼ cup apple cider
4 tablespoons water
1 tablespoon all-purpose flour
2 teaspoons sugar (see Tips)
¼ teaspoon apple pie spice
1 egg, lightly beaten
⅛ teaspoon coarse sugar (see Tips) (optional)
Nonstick cooking spray
1⅓ cups all-purpose flour
¼ teaspoon salt
¼ cup vegetable oil
¼ cup milk
Preheat oven to 400°F. Cut two apples in half crosswise (or cut top third off four very small apples). Use a melon baller or small spoon to scoop out the flesh of each apple half, leaving an ⅛-inch-thick shell. Remove and discard seeds and core. Chop apple flesh into small pieces. In a small saucepan combine chopped apple, cider, 3 tablespoons water, 1 tablespoon flour, 2 teaspoons sugar, and apple pie spice. Cook and stir over medium heat until apples are softened and liquid is thickened and bubbly, 3 to 5 minutes. Return filling to apple shells.
To prepare Oil Pastry: In a medium bowl stir together flour and salt. Add oil and milk; stir lightly with a fork until combined (dough will appear crumbly). Gather the mixture into a ball, kneading gently until it holds together. Flatten into a disk, then roll out into a large circle, about 10 inches in diameter. Using a 3½-inch cookie cutter, cut four circles from the pastry. (Discard trimmings or save for another use.) Cut pastry circles into ¼-inch-thick strips.
Lay pastry strips in a lattice pattern over the top of the apples. (Or place full pastry circles over the tops of the apples and crimp edges). In a bowl whisk together the egg and remaining 1 tablespoon water. Brush egg mixture over pastry and, if desired, sprinkle with coarse sugar.
Line a 15x10-inch baking pan with foil; coat foil with cooking spray. Place pies on prepared baking sheet. If using very small apples, place apple tops on foil next to pies.
Bake 20 to 25 minutes or until apples are soft, filling is bubbly, and crust is golden. Serve immediately.
Sugar Substitute: We do not recommend a sugar sub for this recipe.
You can substitute 1 rolled refrigerated pie crust ( ½ of a 15-oz. pkg.) for the oil pastry.