Apple Hand Pies
Delicious and easy, flaky apple hand pies – perfect for a leisurely weekend brunch or breakfast or as a rustic, sweet dessert
Servings Prep Time
6or more (depending on size of pie) 20 minutes
Cook Time Passive Time
25minutes 90minutes
Servings Prep Time
6or more (depending on size of pie) 20 minutes
Cook Time Passive Time
25minutes 90minutes
Ingredients
Crust
Apple Filling
For finishing
Instructions
Crust
  1. Place flour, salt and fats into a bowl. Using a pastry cutter or two butter knives, cut the fats into the flour until the smallest pieces are no more than pea size. A few larger pieces of butter or shortening are ok. Pour in 1/2 c. of the ice water, and using a rubber spatula, fold the water into the dry ingredients and press down as you do it. Imagine you are trying to fold the flour and water together like paper, and smash it together with the flat of the spatula. Add more water if the dough isn’t coming together. Continue folding and smashing (gently) until the dough is no longer floury and crumbly, and comes together almost like a ball. Divide into two balls, and wrap in plastic wrap. Flatten into discs and put them in the freezer for 20 minutes while you make the apple filling.
Apple Filling
  1. If using, toast the walnuts in a dry skillet, stirring frequently until lightly toasted and set aside. Melt the butter in a skillet over medium heat. Meanwhile, combine the remaining ingredients in a bowl and stir. Once the butter is melted, dump the apples into the hot skillet and cook until the moisture is evaporated from the apples and they are soft. The sugar and butter should create a syrupy coating around the apples. Remove from the heat and stir in the walnuts.
Assembly
  1. Remove the dough from the freezer and roll out on a lightly floured board until it is 1/8 inch thick. Cut shapes (circles, hearts, whatever) from the dough and put back into the freezer or fridge to stay chilled while you roll out the rest of the dough. You can reuse the scraps by squeezing them back togther and rolling them out. If the dough is getting too soft, put it back in the freezer to chill down. On a parchment lined baking sheet, place cut out shapes, evenly spaced. Scoop some apple filling (not too much) onto each piece of dough. You should have about 1/4 inch all the way around to allow you to cover with another piece of dough. Using your finger, dab egg wash around the edges and place another round of dough on top, pressing lightly around the sides to seal. Follow that with a fork to crimp the sides for extra sealing. Repeat for each pie. Brush each pie with the egg wash, sprinkle with sanding sugar and put back in the fridge for about 10 minutes Bake in a 375 (or 350 convection) oven for 25 to 28 minutes, checking frequently after 22 minutes to make sure they don’t burn. Don’t waste scraps – put them on the baking sheet and bake them up for a yummy treat Remove from the oven and allow to cool for 10 minutes before eating and enjoying with cup of tea!
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