Make your day a little sweeter with my Apple Pot Pie
Apple Pot Pie
Makes 2 servings or 4 if sharing
chegeorgehirsch.com | George Hirsch Lifestyle
Ingredients
2 baking apples such as granny smith or gala
1 egg, beaten well for egg wash
1 sheet of puff pastry (store bought) cut into 2 pieces.
Butter, Brown Sugar, Graham Cracker or Cake Crumbs, Granola, Raisins, Brandy optional
Peel apples. Core apples 3/4 through, leaving the bottom intact.
Add 1 tablespoon of butter to the bottom of a small but deep heavy-duty casserole or cast iron pan. I adapted a cast iron butter melting pot, the perfect size for an apple.
Add 1 teaspoon of graham cracker crumbs or cake crumbs.
Add 1 teaspoon of brown sugar. Place cored apples on top of sugar and crumbs.
Repeat, add on top of the apple—1 tablespoon of butter, 1 teaspoon of graham cracker crumbs, and 1 teaspoon of brown sugar. Top with 1 tablespoon of granola, raisins, 1 teaspoon of graham cracker crumbs, 1 teaspoon of brown sugar.
Repeat until flavorings are 3/4 up the side of the pie dish. Finish with a teaspoon of maple syrup added to the top of the apple.
Optional: 1 Tablespoon of brandy, or apple or orange juice.
Cut a sheet of puff pastry into a 6 x 6-inch square. Lightly drape over the apple pie dish allowing it to lightly hang over the inside. Repeat on the second apple pot pie. Cut excess dough about 1/2 of an inch below the top of the pot pie.
With the tip of a paring knife, “dock” (poke holes) the top of the dough to allow steam to escape during baking. Brush pastry lightly with egg wash, do not puddle.
Refrigerate pot pies for 20 minutes. The pastry should be cold when placed into the oven.
Preheat oven to 400 degrees F. Bake for 20 minutes until done. Allow to rest 5 minutes before serving or serve at room temperature.
Serve warm with freshly whipped cream.
