- 1 box (14.1 oz each) refrigerated pie crust (2 crusts), or your favorite 2-crust pastry recipe
- 2 large green apples, peeled and cored, cut into 1/2 “chunks
- 2 tbs. unsalted butter
- ¼ cup white sugar
- 2 Tbs. packed light brown sugar
- ¼ tsp. kosher salt
- 1½ tsp. cinnamon
- ½ cup Bonnie’s Jams Black and Blue
- 1 egg
- 2 tsp. milk
- Large crystal sanding sugar
Preheat oven to 400°F. Remove pie crusts from package and allow to come to room temperature while you prepare filling. Line a baking sheet with parchment paper.
In large skillet, melt butter over medium heat until golden in color and stops foaming. Add in chunks of apples and stir to coat with butter. Add in both white and brown sugars, and salt. Cook, stirring often until apples are softened and lightly golden. Stir in water and cinnamon and continue to cook until apples are very soft and sticky, almost all liquid will have evaporated, about 3 to 4 minutes more.
Turn maple filling out onto a shallow bowl or plate to allow mixture to cool.
Meanwhile, unroll crusts, one at a time. Using a ring or other small bowl and a pairing, cut each crust into three circles about 5 ½” inches in diameter. Place on to cookie sheet, and repeat with other crust. You will have six circles and a lot of dough scraps left over. Gather scraps and roll into a large rectangle and you can cut additional squares that you can fill with additional jam if desired.
In a small bowl, whisk together the egg and milk. Using a large spoon, divide the apple mixture and place about a ¼ cup of the apple filling to the circle, slightly off center. Using a teaspoon, top each with one teaspoon of Bonnie’s Jams Black and Blue on top of the apples.
In a small bowl, whisk together the egg and milk. Using a small pastry brush (or your fingers), lightly brush the egg wash on the outer edges of the dough circles. Fold dough over to create a half moon, and pinch edges to seal. Use your fork to push down on the edges and to create a fully sealed pie. Cut slits in top of each, lightly brush with additional egg wash and sprinkle with sanding sugar.
For remaining dough scraps, fill each square with about 1 ½” tablespoons of Bonnie’s Jams Black and Blue and repeat process of sealing edges with egg wash, and pressing down on the edges with the back of your fork to create a sealed edge. Brush tops with egg wash, cut a small slit and top with coarse sanding sugar.
Place all pies on parchment lined cookie sheet and bake for about 20 minutes or until golden brown. Serve warm with vanilla ice cream.