apple hand pies

It's safe to say that we discovered a new favourite treat this week.
Completely addictive, these pies were gone by dinner, mere hours after I made them. The buttery crust contains no shortening, and the apple filling slightly caramelized with a hint of spice. My only regret is not making a double batch. I'm looking forward to trying again with different fillings, too. (I've got my eyes on you, blueberries...)

Head over to Leanne Bakes for more pictures and a giveaway!

Apple Hand Pies

Pastry:
2 cups flour
Pinch of salt
1/2 cup + 2 tbsp cold butter, cut into pieces
1 egg
1/3 cup sugar (could be reduced to 1/4 cup)

Filling:
2-3 apples, cut into smalls chunks (I used gala)
1/3 cup brown sugar
1 tsp cinnamon
1/4 tsp nutmeg

Other stuff:
1 Egg, beaten

Make the pastry: Mix the flour and salt together in a large bowl. Cut in the butter, and pinch with the fingers to make fine crumbs. Make a well in the middle.  Stir together egg and sugar, and pour into the well. Swiftly mix in with the fingertips until the mixture forms a dough.  Do not overmix. Divide into 2 disks, wrap in plastic, and chill in fridge for at least an hour.

Make the filling: Mix together the apples, sugar and spices. (Try not to eat it all!)

Make the pies: Preheat the oven o 375F.
Roll out pie crust until 1/4 to 1/6th of an inch or so thick. Use a large cookie cutter, or cut around the rim of a bowl, to cut out the pie shapes.
Place cut-out dough on cookie sheet, and spoon 1 - 2 tbsp of filling in the middle, then fold in half. Press together the edges with fork, using egg white when needed to help it stick.
Brush tops with the egg and bake for 25-35 minutes, until golden brown. (Watch carefully!)

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