This is a delicious recipe for individual apple pies that are easy because you freeform the individual pies. This is the recipe that we used in Culinary School.
1. To prepare the dough, cut the butter into medium dice size and place it in the freezer for 5 minutes. Place butter, flour, and salt in the bowl of a food processor. Pulse until the chunks are the size of very small peas. Drizzle in the ice water and pulse just until the dough barely comes together. Do not overmix.
2. Turn the dough out onto a work surface. Divide the dough into 4 rounds. Place the rounds on a sheet pan, cover them with plastic wrap and refrigerate for about 20 minutes before rolling out.
3. Prepare the filling, place apples in a saucepan over medium-high heat and let them brown slightly. Add the butter and sugar and let it brown, stirring occasionally. Add cinnamon and vanilla extract. Cool before assembling the pies.
4. Mix the egg with milk in a small bowl
5. On a floured surface, roll out each round of dough into a circle approximately 8 inches in diameter. Place a bowl or plate on top of the rolled out dough and cut out a circle.
6. Place one-fourth of the apple filling in the center of each dough round, leaving about 2 inches of dough exposed along the edges. Brush the dough with egg wash and fold the border over the filling. Place the pies on a sheet pan lined with parchment paper and brush additional egg wash over the surface. Optional: Sprinkle with sanding sugar.
7. Place pies in freezer until frozen. (This will prevent the butter from running while baking.)
8. Preheat the oven to 400 degrees. Bake frozen pies, rotating them occasionally. Bake until the apples are tender and the crust is brown, 20 to 30 minutes.