Gas Station Pie

When I was a kid, I loved those hand-held Hostess pies that you can get at gas stations. They
were one of my favorite things to eat, and when presented with the opportunity to have one, I
was always stumped over which filling to get. I would linger and debate over which one to choose
in the way kids do, when they go on and on in hopes of an adult saying, “Oh, just get both!” These little
portable pies are a serious step up from those gas-station versions, and you’re sure to love them as much as I
do. Feel free to play around with the filling and try other things, like the filling from Strawberry Lemonade
Cheesepie

½ recipe Basic Pie Crust (1 crust)
¼ cup sugar
2 teaspoons cornstarch
¼ teaspoon cinnamon
2 cups peeled, chopped apples
(approximately 1 large apple)
2 tablespoons water
1 tablespoon milk
¾ to 1 cup powdered sugar

Preheat the oven to 375 degrees. Line a baking sheet with
parchment paper. Keep dough chilled in fridge until ready
to use.
In a saucepan, combine sugar, cornstarch and cinnamon.
Add apples and water and mix well. Cook over medium
heat, stirring often, until apples begin to soften and a thick
syrup forms, about 10 minutes. Set aside to cool slightly.
On a lightly fl oured surface, divide chilled pie crust into
three equal balls. Roll each ball out to 6 inches in diameter.
Divide the apple fi lling equally among the crusts, spooning
it onto half of each crust and leaving a ½-inch edge for
sealing. On the other half of each crust, make a small air
vent, about the size of the hole of a straw, with the tip of a
knife. Fold the side of the dough with the air vent over the
fi lling and pinch the edges together to make a fi rm seal. You
may need to use a little water to moisten the dough and
get a good seal. Each pie should now look like a half-circle.
Place pies on the baking sheet and bake for 22 to 25
minutes, until lightly golden. Transfer to a cooling rack.
While pies are cooling, whisk together milk and powdered
sugar to make a thick but brushable icing. Brush icing onto
the top of each warm pie and let pies cool completely.
Store leftover pies covered at room temperature.
Yield: 3 SMALL PIES
Prep time: 40 MINUTES