Ingredients

• 3 cups (375g) all-purpose flour
• 1½ Tbsp granulated sugar
• 1½ tsp salt
• 18 Tbsp (2 sticks + 2 Tbsp) unsalted butter, cold and cut into pieces
• 2 large eggs
• 2 tsp vanilla extract

Filling

• 2½ cups apples, peeled and diced (we like Ambrosia, EverCrisp®, or Pink Lady)
• 1½ cups fresh or frozen strawberries, tops trimmed and cut in half if fresh
• 2 Tbsp granulated sugar
• Pinch of salt
• 1 Tbsp lemon juice
• 1 tsp cornstarch

Assembly & Glaze

• 1 egg, whisked with a pinch of salt (to seal pies and brush on top)
• 2 Tbsp juice, reserved from cooking fruit
• 1 cup powdered sugar 

Directions

1. Whisk together flour, sugar, and salt. Add butter, working it into the flour mixture until pebble-sized lumps form. Add the eggs and milk, mixing until the dough is just combined. Divide in half, shape each half into a 3" x 5" rectangle, and wrap in plastic. 
2. Refrigerate for at least 1 hour or overnight.

Filling

1. While dough is chilling, add apples, strawberries, sugar, and salt to a saucepan over medium heat.
2. Cook until the fruit starts to soften, about 5 minutes. Scoop 2 Tbsp of the fruit juice from the bottom of the pan and set aside in a small mixing bowl. 
3. Whisk together cornstarch and lemon juice, then add to the fruit mixture. Continue to cook until fruit thickens, about 5 more minutes.
4. Transfer to a bowl and cool to room temperature.

Glaze

1. Mix 1 cup of powdered sugar with reserved fruit juice. Cover until ready to use.

Assembly & Bake

1. Preheat oven to 350º F. Line two baking sheets with parchment paper.
2. Roll out chilled dough and, using a cookie cutter, punch out 24 pieces. If you do not have a cookie cutter, use a sharp knife to cut the dough into 24 equal squares.
3. Place half of the dough pieces onto lined baking sheets. Lightly brush each piece with egg wash and place a heaping tablespoon of filling in the center of each.
4. Gently stretch the top piece of dough before laying over the filling. This will help with aligning the edges.
5. Using a fork, press edges of the pies to seal. Cut two small slits in the top of each pie. Brush with remaining egg wash and bake for 20-25 minutes, until puffed and golden.
6. Allow to cool to room temperature before topping with glaze. Enjoy!