The final day of the 2020 Federal Way Farmers Market season is Saturday, Oct. 31.
Visit the market from 9 a.m. to 3 p.m. to pick up ingredients needed for the sweet treat below, and enjoy the market’s Halloween festivities. Kick off your Halloween day at the market with free treat bags (for ages 12 and under while supplies last), a costume contest with prizes, a festive selfie photo booth, music and food trucks from 11 a.m. to 1 p.m.
Check out more safe and spooky events in Federal Way on FederalWayMirror.com.
The Federal Way Farmers Market is located in the Commons mall parking lot at 1701 S. 320th St. in Federal Way.
To-go Apple Pie
By Vickie Chynoweth
Makes 8-10 pies
Easy crust ingredients:
2 cups all purpose flour
1/2 cup plain yogurt
1/2 cup coconut oil (solid)
Apple pie mixture ingredients:
1/4 cup unsalted butter
4 – 5 apples peeled, cored and sliced thin (2 Granny Smith and 2-3 Pink Lady recommended)
2 tablespoons cornstarch
2/3 cup brown sugar
1/4 cup granulated sugar
1/4 cup confectioners sugar
1 tablespoon cinnamon
1 lemon, juice
2 tablespoons water
1-2 tablespoons apple cider or water
Egg wash (optional)
Apple pie mixture: In a saucepan over medium heat, combine butter, apples, sugar and lemon juice. Cook until the apples have softened, 10 minutes.
In a small bowl, combine the cornstarch and 2 tablespoons of water until smooth. Slowly add cornstarch to the cooked apple mixture, stirring constantly.
Allow to cook 2-5 minutes until apple mixture thickens. Remove from heat and cool down completely. While apple mixture is cooling down, make crust.
Easy crust: Mix the flour and sugar in a bowl or food processor to combine. Add the coconut oil (solid).
Using pastry blender or food processor, mix until crumbly. Add yogurt and combine until the dough easily forms a ball.
On a lightly floured surface, take 1/2 of dough and roll out in a rectangular shape 1/8-inch thick. Cut into four to six 4X6-inch rectangular shapes.
Line two baking sheets with parchment paper.
Put 1-2 tablespoons of apple mixture and lay in the bottom center of 4X6 pastry rectangle. Fold top half of crust over apple mixture, crimping edges with a fork. Place on prepared baking sheet. Cut three slits in the top of each pastry for venting. Brush with egg wash or milk.
Bake 25-30 minutes until pastry is golden. Cool on a wire rack.
Optional: Once cooled, combine 1/4 cup of confectioners sugar, 1-2 tablespoons of apple cider, and lightly brush each pastry. Wrap individually if desired. Any leftover apple filling can be stored in the refrigerator and put on pancakes, biscuits, vanilla ice cream or a peanut butter sandwich.