apple scone pie

2 cups AP flour

1/3 cup granulated white sugar

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, cold and cut into pieces

1 large egg

1/2 cup milk

1 teaspoon pure vanilla extract

Filling:

1 pound Granny Smith Apples, peeled, cored, and cut into 1 inch chunks

2 tablespoons white sugar

1/4 teaspoon ground cinnamon

1/2 cup chopped pecans or walnuts

Glaze:

Milk or Cream

Granulated white sugar

Instructions:

Apple Scone Cake: Preheat oven to 350 degrees F and place rack in center of oven. Butter (or spray with a non stick vegetable spray) a 9 inch glass pie plate.

In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. In a separate small bowl whisk together the egg, milk, and vanilla extract and add to the flour mixture, stirring just until the dough comes together. Do not over mix.

Transfer to a lightly floured surface and knead dough gently four or five times and then divide the dough in half. Roll or pat one half of the dough into a 9 inch circle and transfer to the pie plate and pat onto the bottom and up the sides of the pie plate.

In a separate bowl toss together the cut apples, sugar, cinnamon, and nuts. Spread the apples evenly over the bottom of the dough in the pie plate.

Roll the remaining dough into a 9 inch circle, on a lightly floured surface, and gently place the dough over the apples. With your fingers seal the edges of the top and bottom crusts.

Brush the top of the dough with a little milk and sprinkle with white sugar. Cut a slit in the center of the dough to allow the steam to escape.

Bake in the preheated oven for about 35 - 45 minutes or until the pastry is nicely browned & a toothpick inserted into the center of the cake comes out clean.

Cool on a wire rack. Serve warm.