Recipe#7378

Title: Apple Pie

From: nfmartin@husc.harvard.edu (Nyani-Iisha Martin) 
 Newsgroups: rec.food.recipes 
 Subject: Apple Pie Cookies 
 Date: 7 Apr 1996 21:54:54 -0600 
 Message-ID: <4k4pgs$6jh@decaxp.HARVARD.EDU> 

I used a 2" dough press to make them. A regular piecrust dough could be 
 used, but I've found that rugelach dough keeps its shape even if the 
 pastries leak, while piecrust dough pastries rupture.
 Dough: 
 1/2 cup and 2 tbsp sugar
 2 1/2 cups flour
 1 1/4 cup butter
 1 1/4 cup cream cheese
 1/2 tsp vanilla (optional)
 1/4 tsp pie spice
 Filling:
 2/3 cup white or turbinado sugar (use one cup less 2 tbsp if not using apple 
 syrup)
 2 tbsp lemon juice
 1/2 tsp lemon zest
 3 or 4 smaller green apples
 3/8 tsp cinnamon
 1/2 cup butter
 1 tsp flour
 2-3 tsp apple syrup (see below)
 Grate or *finely* dice apples and mix them thoroughly with the lemon juice, 
 cinnamon, flour, and lemon zest. Set aside in refrigerator.
 Stir butter and sugar together over low heat till the mixture melts 
 together and bubbles thoroughly; you want a light caramel. Remove from 
 heat and stir in apple syrup and the refrigerated apple mixture. Cool the 
 filling a bit before using.
 Apple syrup: reduce 1 cup apple juice or cider (cider is preferable) to 2 
 to 3 tbsp of liquid over low heat. Watch it carefully, lest it burn. 
 Apple brandy can be substituted, but the amount of sugar has to be 
 increased to 1 cup less 2 tablespoons, maybe a bit more if the apples are 
 very tart.
 Assembly:
 When I make these I roll the dough thickish (1/6 to 1/4 inch) and go 
 scantily on the filling; this filling may well make a double recipe of 
 cookies relative to this crust.
 Once assembled, bake these at 350 degrees until golden brown and pastry-set.
 That took 10 minutes for 2-inch-long ones.