• Peel and slice apples. I like them on thin side.
• Mix with lemon, 1/4 cup cinnamon sugar or enough to coat all apples.
• Add in tapioca, (it serves as the thickener).
• Melt butter in large frying pan.
• Add in brown sugar.
• Once it's melted into the butter, carefully add in bourbon (optional). 'Have a lid ready to cover as it may spike.
• Cook for about 5-8 minutes.
• Add in more cinnamon to taste.
• Cool. Refrigerate overnight for best flavor.

Pie Crust

• Place flour and cubed butter into freezer for 30 minutes.
• Using a food processor, mix flour, salt and sugar for a few seconds to evenly disperse.
• Add butter evenly in food processor. Mix on medium low speed for 10 seconds or until the butter is evenly dispersed, but still in tiny parts. You might want to
• Slowly add in the water and mix for 3-5 seconds. It will not look ready, but you can test this by pinching the mixture together and it should hold. If not add in one more tablespoon water. Pour this mixture into a plastic ziploc bag. Form together and refrigerate for at least one hour. It will magically turn into pie dough.
• Take out and allow to rest 15 minutes. Flour the dough and roll out.
• This will make enough pie dough for a double crusted pie or 12-20 hand pies, depending on size.

Assemble

• Take pie crust out of refrigerator. It will take about 15 minutes to warm up.
• Roll out on a floured surface. Use cookie cutter to cut discs into four inch rounds, smaller if you like.
• Brush the bottoms with milk. Add 1 to 3 teaspoons apple filling (depending on size) to middle.
• Before you place the top. put a slit or use another cutter to make a decorative imprint, making sure to have a steam vent on top. This helps prevent filling from spilling out sides.
• Put top on; press edges together.
• Brush with milk and sprinkle with raw sugar.
• Bake at 400 degrees F for 12-15 minutes or until golden brown.
• See notes on freezing.