1.   Pinch the edges of the pastry together to seal it.

2.   Pinch the edge of the shorts with two cocktail sticks for a gathered elastic effect.

3.   Fold pastry over each apple, pinching edges closed.

4.   Fold the other half of the dough up over the filling, forming a half-moon shape, and pinch the edges tightly to seal completely.

5.   If you get a hole, simply pinch edges back together.

6.   Pinch edges together and fold bottom edge over top, crimping to seal well.

7.   Pinch edges together and shape each pasty into an oval mound.

8.   Pinch the edges together to seal them.

9.   Pinch edges of dough to seal.

10.   Pinch the edges together and fold bottom edge over top, crimping to seal well.