This is a recipe that perhaps conjures up images of the traditional farmhouse kitchen, aprons, and the faint residue of flour on the countertops.  Try this as a great weekend dessert using fresh from the orchard apples.

Four to five small to medium sized apples (cortland or empire work nicely) cored and peeled

1 package pre-made pie crusts

Brown sugar

Cinnamon

Cider for basting on top and course sugar

Preheat oven to 400F.

Roll out the pie crusts one at a time on a lightly floured counter per package directions.

Cut the dough into approx. 5-5 1/2″ squares, use scraps to roll out the next square and so on.

Working with one apple at a time, place in the center of a square of dough. Sprinkle the top with cinnamon and fill the core with brown sugar.  Fold up the dough one corner at a time, using a little water to get the dough to stick to itself at the top.  I usually take the apple at this point in my hand and squeeze it gently like a softball to be sure it is evenly coated.  Repeat with the remaining apples.

Place on a lightly greased baking sheet.  Brush with apple cider and sprinkle with the course sugar.  Bake for 40-45 minutes, or until lightly browned.  Remove and allow to cool slightly, serve warm with maple ice cream……Heaven!