These are just delicious. Fresh, defrosted, with pie dough or puff pastry. It’s like the comfort food of desserts.

Ingredients
1 pkg (2 rolls) sweet pie dough OR 4-5 sweet
pie shells, defrosted and rolled out
4 Granny Smith apples, peeled, thinly sliced
1⁄4 tsp kosher salt
1 tsp pure vanilla extract
1⁄4 cup bourbon
1⁄4 cup brown sugar
2 tsp cornstarch
1 cup fresh blueberries
1 egg, lightly beaten
white sugar, for sprinkling

Directions
Place peeled apples into a medium nonstick pot set over medium high heat. Add salt; carefully stir until all the liquid has evaporated. (Alternatively, you can allow the mixture to cook for 1 minute so the salt can draw out any liquid from the apples, and then drain out water.)

Once there is no liquid in the pot, carefully add vanilla and bourbon; stir to coat. Cook for 3 minutes until bourbon has reduced by half. Add brown sugar to the pot; stir and cook for 2 minutes. Sprinkle in cornstarch; stir immediately to combine. Cook for 2 minutes. Turn off heat; immediately add blueberries. Gently
stir to combine. Set aside to allow mixture to cool completely.

Preheat oven to 350°F / 180°C. Line a baking sheet with parchment paper. Cut pie dough into 6 x 2 inch rectangles. Using a pastry brush, brush a very small amount of egg on the borders of 2 sides of each rectangle. Place 1 heaping tablespoon of apple mixture on the first 1⁄3 of each rectangle. Fold rectangles in half
so that the apple mixture is completely covered. Use a fork to press the edges of the dough together.

Brush the tops with beaten egg and a very light sprinkling of sugar. Place on prepared baking sheet. Bake for 14-18 minutes until baked through and golden.
Cool on baking sheet for 2 minutes, then transfer to a cooling rack to cool completely.

Freezer tip
Once completely cool, lay in a single layer, wrap gently in plastic wrap and freeze overnight. Once frozen, store in a ziptop bag. Remove from freezer 2 hours before serving!

Variation
You can absolutely trade the puff pastry for store bought sweet pie dough. In Hebrew it is called batzek parish matock, and it is delicious!

Excerpted from Peas Love and Carrots by Danielle Renov. Copyright 2020 by ArtScroll Mesorah Publications, photos by Moshe Wulliger. Reproduced with permission of the copyright holder. All rights reserved.