Tarte aux pommes et aux myrtilles sur un bâtonnet

Directions

All Butter Pie Dough 

1. In a food processor, pulse together the flour and salt twice to blend.
2. Add in the butter and pulse until pea sized crumbs form.
3. Add in the vanilla and water, one tablespoon at a time until clumps form.
4. Dump mixture onto a floured surface and shape dough into a disk.
5. Wrap in cling wrap and refrigerate for at least 2 hours.

Pies on a Stick 

1. Preheat oven to 375°F and line a baking sheet with parchment paper.
2. In a skillet over low heat, simmer the apples, blueberries, stevia, Zevia Ginger Ale, nutmeg, cinnamon, and salt. Stir continuously until fruit is broken down (about 5 minutes).
3. In a small mixing bowl, whisk together the lemon juice and cornstarch. Pour mixture over the fruit filling and stir for about 60 seconds until mixture thickens.
4. Remove from heat and let cool while you roll the dough.
5. On a floured surface, roll dough to 1/8th inch thick. Cut out 12 3-inch circles.
6. Add a tablespoon of filling onto 6 of the circles and brush the edges with egg wash.
7. Place a wooden stick in the center and top with a second circle of dough. Press down the edges with a fork to seal.
8. Brush the tops with more egg wash and place on the baking sheet.
9. Bake for 15 minutes, until tops are golden brown and filling bubbles.
10. Let cool to room temperature before serving. Enjoy!