1In a mixing bowl, beat cream cheese and butter until smooth. Refrigerate the egg white. Beat egg yolk and 2 tablespoons water into cream cheese mixture. Gradually beat in flour until well blended. Shape pastry into a ball. Cover and refrigerate for 1 hour.
2Meanwhile, in a large skillet, toss apples with sugar and cinnamon. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until apples are tender. Remove from the heat.
3Turn the pastry onto a lightly floured surface. Roll to 1/8-in. thickness; cut into 4-in. circles. Top each circle with apple mixture. Brush edges of pastry with water; fold pastry over filling and seal edges well. In a small bowl, whisk egg white and remaining water; brush over pastry. Sprinkle with additional sugar if desired.
1Place on greased baking sheets. Bake at 375 F. for 18-22 minutes or until golden brown. Remove to wire racks to cool. Serve with ice cream if desired. Yield: 2 dozen.
1More good recipes at: www.havefunbaking.com
And check out: www.lovetobakeandcook.blogspot.com
Chef Jansen Chan's pumpkin pie hack lets you make one from scratch in less then 30 minutes. Who wants to spend time making pie crust, when you can be enjoying Friendsgiving? With The International Culinary Center
This is the flakiest, easiest, best pie crust we've ever tested. Master chef Jacques Pépin has created a virtually fail-safe recipe that is completely hassle-free: You don't even need to chill the dough before you roll it out. F&W's Grace Parisi tops