Ingredients
3-3/4 cups all-purpose flour3/4 teaspoon salt1 cup cold butter, cubed3/4 cup shortening9 to 10 tablespoons cold waterFILLING:2 tablespoons butter5 cups finely chopped peeled tart apples1/3 cup packed brown sugar1/2 teaspoon cornstarch1/8 teaspoon ground cinnamon1 teaspoon lemon juice1/2 teaspoon vanilla extract1 egg, lightly beatenCoarse sugar
Preparation
In a large bowl, combine flour and salt; cut in butter and shortening until crumbly. Gradually add water, tossing with a fork until dough holds together when pressed. Divide dough in half; form each into a disk. Wrap separately in plastic wrap; refrigerate 1 hour or until easy to handle.
Meanwhile, in a large skillet, heat butter over medium heat. Add apples; cook and stir 5 minutes. Mix brown sugar, cornstarch and cinnamon; add to apples. Cook and stir until apples begin to soften and caramelize, 7-8 minutes longer. Remove from heat; stir in lemon juice and vanilla. Cool completely.
Preheat oven to 400°. On a lightly floured surface, roll one portion of dough to 1/8-in. thickness. Cut 12 footballs with a floured 4-in. football-shaped cookie cutter.
Transfer half of the footballs to a parchment-lined baking sheet. Spoon about 2 tablespoons filling onto center of each. Brush edges of pastry with egg. Top with remaining footballs; press edges with a fork to seal. Cut three slits in top of pastry and score a curved line on each end of the footballs. Brush tops with egg; sprinkle with coarse sugar.
Bake until golden brown, 15-20 minutes. While pies are baking, repeat with remaining dough and filling.
Let pies stand 5 minutes before removing to wire racks. Serve warm or at room temperature.
