Little pies to pack into lunch boxes are a good thing. Lot's of different types of fruit can be used - apple, strawberry, peaches (tinned are fine in a pinch), or a mix - strawberry + rubarb for example. Do play around with flavourings - I add cinnamon and vanilla with apple, almond essence with cherries. All the cook books I've seen say seal the pies with water and don't worry about a few leaks. Well..really? That doesn't work for me. The only thing that seals them properly is edible glue. Invest in a pot and you're pies will be lovely.
2 cups flour
1 tsp salt
2/3 cup lard or dairy free margarine
4 to 5 tablespoon cold water (I put an ice cube in to get it really cold)
Sift flour and salt into bowl
Cut in margarine/lard with pastry cutter or two knives - I then use my fingers to rub the fat into the flour so you end up with a mix the consistancy of breadcrumbs
Sprinkle the water on 1 tablespoon at a time, mixing well until the flour is moistened and dough almost cleans the side of the bowl
Chop up cooking apples into quite a small dice - about 2 1/2 cups worth
Add 1/4 cups sugar (I like demara)
1 tsp cinnamon
1 tsp vanilla
Dash of lemon juice
2 tablespoon corn starch
Mix it all together
On a board dusted lightly with flour roll out half the pastry quite thinly (1/8 of an inch)
Trim so you've straight lines
Cut in half, then in half again so you make squares
With a brand new paintbrush(!) or maybe your fingers run some edible glue around the edges (use water if you don't have edible sugar glue)
Drop about 1/4 cup filling onto one side of the square, fold the other side over and seal by squishing it down with a fork.
You can always cut the pastry into triangles to make 'turnovers' if you prefer
Bake for about 25 minutes in a preheated oven at 200° C, 400 ° F - keep an eye on them!
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