As American as Apple Hand Pies!
Hand Pies are the way to happiness on a winter Sunday morning!
Oftentimes, on Sunday mornings, what I really want to do is bake for my family. I usually wake up earlier than everyone else and have a bit of time on my hands. I also always have flour and butter in my kitchen – the upside of being a baker! So, what I do is sit with my coffee and play around with google to find something that isn’t too time intensive and can make something yummy in a relatively short amount of time before folks wake up. (unlike something like the Baumkuchen recipe I have, which is tremendously tasty, but NOT quick)
I had extra HoneyCrisp apples around (wonderful sale recently!) and I wanted to do something with fruit. My first searches for something quick with apples centered around puff pastry. I didn’t have any the in the freezer and I didn’t have the time (or patience) to put together anything like that. Further searches turned up recipies for hand pies. I thought that a pie crust would be a much easier and quicker way to get to the baked goods I wanted.
I’m not necessarily one to use other recipes verbatim, but more for inspiration. This time I adapted a recipe from Sally’s Baking Addiction, using my preferred technique of mixing pie dough, and adding toasty walnuts and cardamom.
The recipe below speaks for itself, but I wanted to provide a couple of extra tips that make things easier, especially when working with pie dough.
- Always keep at least some of your shortening in the fridge! This might seem weird, but that way you are ALWAYS prepared to do something pastry related,and you won’t have to lose time in chilling it. I like to buy the crisco shortening sticks and keep at least one or two in the back, out of the way.
- For pie crust, don’t turn your nose up at the shortening – combining it with butter gives you a wonderful crispy texture along with the flakiness.
- Don’t work that dough too much! It will get tough (and you’ll be sad)
As for the apple filling – so many recipes I have found (almost all, really) call for Granny Smith Apples. I say – do with what you have. I had Honeycrisp – they worked great! Perhaps they wouldn’t be the best for a full on apple pie, but for this purpose, they worked great. I bet Ginger Gold or any other firmer apple would do great here too. Don’t be afraid to try something. Also, mix up the seasonings! Add nutmeg if you like…or ginger… or vanilla! Forget the apples and use berries or even chocolate (YUM!!!) Use this recipe as a springboard to other amazingness.
Save this recipe for next time! Yum