2 1/2 cups flour
1 tsp sugar
1/2 tsp salt
14 Tbsp (1 3/4 sticks) unsalted butter, frozen and cut into small cubes
about 3 ounces Gruyere cheese, finely grated (I used Cheddar, because it was prized down)
1/2 cup (or more) very cold water
2 large apples, peeled, cored, and chopped
2 tsp sugar
1 tsp cinnamon
1/8 tsp nutmeg
2 tsp flour
Using a 12-cup cupcake pan, grease alternating cups (so that any overflow or overhang from the cup pies does not get in the way of other cup pies) – the outside cups in one row, the inner cup in the next row, etc.On a floured surface, roll out one of the dough disks until it is about 1/4-inch thick. Using a large cup or biscuit cutter (about 4 1/2 inch), cut 6 circles and fit into the greased cups. Make sure to push them in so they fit into the bottoms and sides of the cups. Fill each pie with apple mixture, heaped up over the top of the pan.
Roll out the second half of the dough and use a smaller cup or biscuit cutter (about 3 1/2 inch) to cut 6 circles. Top each pie with the smaller circles and press the edges together to seal. Brush the top of each pie with beaten egg and dust with sugar, then cut some small steam holes in the tops.
Bake for 15 minutes at 425°, then reduce the heat to 350° and bake an another 15 minutes, until the dough is golden and the filling begins to bubble out (in fact, if your cupcake pan doesn’t have edges, you may want to set a sheet pan underneath to catch any drippings).Serve warm with ice cream, or at room temperature any time (especially handy for adding to a lunch).
These were very yummie, although I might add some raisins to the filling next time. The cheese was very subtle, I could hardly taste it…