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Ingredients

Makes 4

• FOR THE DOUGH
• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 2 tablespoons sugar
• 1/2 pound (2 sticks) unsalted butter, chilled and cut into small pieces
• FOR THE SYRUP
• 1/4 cup packed light-brown sugar
• 2 cups clear apple juice
• 2 tablespoons honey
• 1/2 cup Armagnac, or brandy
• 1/4 cup pure maple syrup
• 1 1/2 teaspoons freshly grated ginger
• 2 tablespoons unsalted butter
• 2 tablespoons freshly squeezed lemon juice
• FOR THE FILLING
• 2 tablespoons Armagnac, or brandy
• 2 tablespoons dried cherries, roughly chopped
• 2 tablespoons all-purpose flour
• 2 tablespoons finely ground blanched almonds
• 2 tablespoons light-brown sugar
• 1 tablespoon unsalted butter
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground mace
• 1/8 teaspoon ground cinnamon
• 4 McIntosh apples
• 1 lemon, cut into quarters lengthwise
• 4 cinnamon sticks
• FOR ASSEMBLY
• All-purpose flour, for rolling out dough
• 1 large egg white, lightly beaten
• 1 large egg yolk
• 1 tablespoon heavy cream

Description

Baked Apples Are An Old-fashioned Autumn Favorite; Wrapping Them Like Dumplings Transforms Each One Into An Individual Pie.

Martha Stewart