Pocket Pie aka Apple Pie

Pastry
100g AP flour
40g shortening
1/8 tsp salt
3-4 tbsp ice cold water

Filling
2 apple ~ granny smith
3 tbsp sugar
3 tbsp brown sugar
1 tsp cinnamon
1 tsp lemon juice (Optional)

1 egg ~ beaten

Directions:

1. In a pastry blender, mix in the flour, salt & shortening until particles are size of small peas.  Sprinkle with cold water, 1 tbsp at a time till become a soft dough.
2. Once dough is formed, transfer the dough to a floured work surface, roll out the dough with a rolling pin & fold in 3 equal parts.
3. Turn the folded dough 90 deg & roll out again & fold in three.  Let it rest in the fridge for 30-60 mins.
4. Roll out the dough again & fold in three.  Repeat another 3 times so the total will be six.
5. In a large bowl, mix sugar, flour, cinnamon & lemon juice.  Stir in cut apple until well mixed.
6. Roll out the dough in a rectangle, cut the dough in six pieces.  Make slits in 3 of the 6 pieces.
7. Divide the apple filling over the 3 pieces with slits.  Brush the dough around the apple filling with egg & place the other part with slits on top.  With a fork, press the sides of the apple pie together.
8. Brush the pies with egg wash & bake on preheated oven 200 deg C for 20-25 mins.