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1
For the Dough: Put the flour in a mixing bowl, and make a well in the center.
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2
Mix in the rest of the ingredients to form a soft dough.
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3
Knead until elastic.
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4
Form into a disk and wrap with plastic.
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5
Refrigerate for 1 hour to relax.
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6
For the Filling: Preheat the oven to 400 degrees F. Peel and core the apples.
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7
Cut into 1/2-inch pieces.
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8
Whisk together the cornstarch, rum, apple juice, and sugar.
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9
Mix in the apples and cherries.
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10
Put the mixture in a baking dish a cover with foil.
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11
Bake for 15 minutes.
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12
Remove the foil and bake for 15 to 20 minutes more, occasionally stirring until juicy, gooey, and just tender.
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13
Let cool.
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14
Bring a large pot of water to a boil.
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15
Flour and roll the dough to 1/16 to 1/4-inch thick.
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16
Cut out 3-inch rounds.
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17
Paint with the egg wash. Drop 1 tablespoon of filling in the center of each round.
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18
Fold over, then crimp with a fork, pressing closed from the outside-in.
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19
Cook in small batches until tender but nice and chewy (about 3 minutes).
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20
For the Butter Pecan Nic: Split the vanilla bean lengthwise.
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21
Scrape out the seeds.
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22
Reserve all.
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23
Put the seeds, pod halves, milk, cream and 1/4 cup brown sugar in a heavy-bottomed, medium saucepan.
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24
Bring to a scald over low heat.
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25
In the meantime, put the remaining 1/4 cup brown sugar, egg yolks and vanilla extract in a large bowl and whisk just to blend.
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26
While gently whisking the yolks, drizzle the hot cream mixture into them so that they are gradually warmed up.
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27
Return everything to the saucepan and cook while stirring with a wooden spoon.
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28
Make sure that you are constantly scraping the spoon across the bottom of the pan so the custard does not scorch.
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29
The custard is done when it has thickened slightly and can evenly coat the back of the spoon.
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30
Do not let it come to a boil.
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31
Strain the custard through a fine sieve.
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32
Press out all the liquid in the vanilla beans and add to the custard.
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33
Nestle the container holding the custard into a large bowl of ice.
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34
Let cool, stirring occasionally.
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35
When chilled, sprinkle with pecans.
