Apple Cinnamon

Ingredients:

·      1 ball pie dough or store bought flat sheets of pie dough

·      2 tablespoons salted butter

·      2 apples

·      ¼ cup white sugar

·      2 tablespoons brown sugar

·      1 teaspoon cinnamon

·      Pinch salt

·      ¼ teaspoon vanilla extract

·      2 tablespoons water

 

Directions:

 

Core apples and cut into chunks.  Heat butter in a large frying pan over medium heat.  When butter is melted, add apples, sugars, cinnamon and salt.  Cook over low heat and allow to simmer for about 5 minutes, stirring so it doesn’t burn.  Add the water and vanilla and cook a few minutes more until it is thick and syrupy.  Set aside.

 

Blueberry

 Ingredients:

·      1 ball pie dough or store bought flat sheets of pie dough

 ·      2 cups blueberries

·      Grated zest of one lemon

·      1 tablespoon lemon juice

·      ¼ cup white sugar

·      1 teaspoon almond extract

 

Directions:

Mix everything together in a bowl.

Filling and baking the pies:

Preheat oven to 400 degrees F. Roll out each pie dough ball or sheet and cut into four even pieces.  Place two heaping spoonfuls of filling in the middle but closer to the wide end of the triangle.  Fold the fat side up over the filling and pinch it closed all around.  Roll the extra dough towards the center so it looks like an empanada. 

Poke three holes in the pies with the end of a knife.  Brush with a tiny but of milk and sprinkle with cinnamon sugar for the apple version and plain sugar for the blueberry kind.

Place in oven on a baking sheet covered with parchment paper and let bake until golden brown, about 20-25 minutes.