All-American Apple Pies

Preheat oven to 400 degrees 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 1/8-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 3 1/2-inch cookie cutter, cut four circles from the pastry. (Discard trimmings or save for another use.) Cut pastry circles into 1/4-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.