For lovers of everything cozy and fall time, USA Today bestselling author Traci Hall brings all the autumn vibes to a brand new series featuring a family of Washington State apple orchard owners who become entangled in a murder investigation…
In the foothills of Washington’s Cascade mountains, the Smith family’s Cider Falls Orchard is at its busiest amid the bustling autumn season—but when murder enters the mix, one bad apple may have spoiled the whole barrel . . .
If you care for the land, the land will care for you.
For generations, that’s been the Smith family’s motto. Between hayrides, apple picking, bonfires, and tasty apple treats, their Cider Falls Orchard provides an autumn bounty that draws locals and tourists alike. And now, Mcintosh “Macki” Smith—named after an apple variety, just like her siblings—is home too, after a bad breakup.
Macki is glad to be on hand when her parents are sidelined by an accident, and she’s even been persuaded to enter the Cider Falls Festival’s prestigious baking competition with her famous double crust apple pie. But someone has taken the contest to deadly serious levels . . .
It seems there are plenty of surprising motives for murder, especially after Macki learns that a crooked developer wants to buy and demolish the orchard—which makes her parents’ accident increasingly suspicious. But serving up the real killer will put her in unexpected danger, because someone in this picture-perfect town finds murder as easy as pie . . .
Kirkus says, “First in a new series with lively characters who solve the murder but leave plenty of unanswered questions.” Check out the full review here: https://www.kirkusreviews.com/book-reviews/traci-hall/apple-pies-and-poisoned-lies-at-the-cider-falls-festival/.
Macki’s Apple Hand Pies
Tasty handheld apple treats
Makes 9
Crust:
3 cups all-purpose flour
3 tbsp granulated sugar
½ tsp salt
1 cup cold butter, diced into cubes
1tbsp apple cider vinegar
8 tbsp ice water
Directions:
Combine dry ingredients in a large bowl. Add the cold, cubed butter and mix with your hands until the dough is chunky. Next, add the apple cider vinegar which will give the crust a flaky texture. Slowly add the water a tablespoon at a time as you don’t want your dough to be too wet. You also don’t want to overmix, and it is okay for the butter to be visible in the dough. After it is combined, cover the bowl and put your dough in the refrigerator for at least two hours.
***prepare ahead of time, as it needs a minimum of two hours to chill, but can be left overnight.
Or, you can use refrigerated dough from the grocery store.
Filling:
3 large apples—2 McIntosh, 1 Granny Smith, peeled, cored, chopped and diced to approximately 4.5 cups of apple
1 tbsp butter
1/3 cup granulated sugar
¼ cup applesauce
1 tsp cinnamon
½ tsp pure vanilla extract
1/8 tsp kosher salt
2 tbsp lemon juice
1 tbsp cornstarch
1 egg for egg wash – whisk with 1 tbsp cold water
Coarse sugar for sprinkling
Melt butter in a large pan over medium heat. Add the chopped apples, sugar, applesauce, (for a creamier texture!) cinnamon, vanilla, and salt. Stir and let it cook for about five minutes. In a separate bowl, combine the lemon juice and cornstarch, stirring for one minute to thicken. Next, transfer your apple filling to a large bowl and refrigerate for at least thirty minutes.
Ready to bake?
Preheat the oven to 375 degrees
Cover a cookie sheet with parchment paper
Prep the chilled dough. Because the dough is easier to work with when it is cold, you can separate it into two balls. Pop one in the fridge, while you roll out a portion on a lightly floured surface.
Using a 3.5-inch cookie cutter—or a drinking glass is fine, the important thing is that they are the same size—cut out the circles. If your dough is too sticky, add dry flour, and if it is too dry, sprinkle cold water.
Once the circles are done, place a tablespoon of cooled apple filling in each. Wet the edges with an egg wash or water and fold to make a half circle. Use a fork to crimp the edges. Brush the top with the egg wash and slice it to vent. Sprinkle coarse sugar over the top and place it in the oven for 20 to 25 minutes, or until the crust is golden and the filling is bubbling.
Remove from the oven and cool on a rack.
Macki likes them served with vanilla ice cream and caramel sauce.
