Mummy Apple Pies
- 2 cups all-purpose flour
- 1 tablespoon C&H® Granulated Sugar
- 1 teaspoon salt
- 2/3 cup shortening
- 1/2 to 2/3 cup chilled water
- 1 teaspoon cinnamon
- 2 tablespoons C&H® Granulated Sugar
Apple Pie Filling
- 3 medium to large apples
- 1/3 cup unsweetened apple juice
- 1/4 cup C&H® Granulated Sugar
- 1/2 teaspoon cinnamon
- 1 tablespoon butter
- candy eyes
In medium mixing bowl, stir together flour, sugar and salt. Using a pastry blender, cut in shortening until pieces are pea-sized.
Sprinkle 1 tablespoon of water over part of the mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon of water at a time, until all dough is moistened. Divide in two pieces, one slightly larger. Form each half into a ball, and flatten slightly into a square shape. Put dough into the fridge to chill.
In small bowl, stir ingredients together until well mixed; set aside.
Apple Pie Filling
Peel and core apples, cut into wedges. Put into a large pot with apple juice.
Cook, covered, on low heat for 20 minutes, stirring after 10 minutes. Pierce apple slice with fork to check for softness. Continue to cook until apples are soft.
Turn off heat under pot. Add sugar, cinnamon and butter. Mash and stir until apples are smooth. Cool applesauce before placing on pie dough.
Note: Depending on the tartness of the apples, you may need to add more sugar. Add sugar one teaspoon at a time until preferred sweetness is achieved.
Preparing the Mummy Pies:
Place 1 square of dough on a lightly floured surface. Roll dough from center to edge into a square shape that is 1/2-inch thick. Cut dough with knife into 3x5-inch rectangles.
Place dough rectangles onto baking sheet covered with parchment paper.
Spread apple filling in thin layer on top of dough, leaving a 1/4-inch border all around.
Cut remaining pie dough into strips to cover the apple filling. Place on top of the filling in a criss cross pattern, leaving a small opening on the top for the eyes to be placed.
Roll out second dough and repeat.
Preheat oven to 400°F.
Sprinkle top of each pie with cinnamon sugar. Bake 20 minutes checking for golden brown on edges of pie dough. Remove from oven and allow to cool. Add the candy eyes before serving. Keep chilled.
Candy eyes can be purchased at a cake supply store or the supermarket.