Receta Apple Hand Pies
Is there anything better than an apple pie? Tiny
apple pies maybe, that fit in your hand? Yes please. That helps with not eating
half a pie but not so much with not eating half the batch. Crisp and slightly
sweet on the outside with a warm cinnamon inside these are a treat to be had.
Unfortunately for my husband I whisked all but a few of them away to take with
me to meet some friends. He was sad, but they were happy. I will just have to
make him some more!
I used Ginger Gold apples when I made these,
mostly because they were on sale and fit what I needed. I'm a pretty big fan
now and may just continue to use those. You definitely want to go with a tart
apple though, just like for most apple pies you would make. When you're reading
through the directions you may see something a little different. I baked these
on a cooling rack. What? Yes I did. I wanted to let the air circulate all
around them so that I wouldn't need to worry about a soggy bottom like some
pies get. At least some of my pies. Anyway...pies aren't really my thing, much
to my husband’s sadness as he loves pies. I should have capitalized the
"l" he's such a big fan. They never have been, probably never will
be. That's why I'm not sure you could even find an actual "pie" on my
blog. Maybe one but I would actually have to go look through my recipe index
and it's not that important.
You can find all sorts of other fun desserts and
breads though so he can only complain so much :). These are relatively quick to
put together just like a big pie, roll, cut, trim...if you have helpers it
makes it go even faster, or slower, depending on how much your helper is
actually "helping". My helper through it was much more fun to fling
flour around the kitchen. Awesome. I know. So...the process went a bit
slower.
Apple Hand Pies
Makes about 18 3” hand
pies
Ingredients:
- - 1 ½ cups all purpose
- flour
- - ½ teaspoon salt
- - ½ cup + 2 tablespoons
- unsalted butter, cut into ½” cubes
- - 1 whole egg
- - 1 ½ teaspoons
- distilled white vinegar
- - 2 ½ tablespoons water
- - 1 ½ cups tart apples
- (such as Granny Smith or Ginger Gold) (about 1 large apple maybe a bit more)
- - 2 tablespoons
- granulated sugar
- - ¾ tablespoon all
- purpose flour
- - ⅛ teaspoon salt
- - ¼ teaspoon lemon juice
- - milk
- - granulated sugar
Directions:
1. Make pie crust: In a
food processor blend together the flour and salt. Add butter and process using
pulse until crumbs are about the size of peas, about 10-15 pulses. Mix together
the egg, vinegar, and water in a bowl. Add the liquid mixture through the feed
while pulsing the processor. Do not run the processor “on” while adding
liquid because you need to be very careful to not overmix the dough then it
will be tough, that’s why I only use “pulse” when making this dough.
2. Once the mixture is
almost together with just a few dry crumbs in the bowl then turn it out onto a
cutting board and gently work it into a ball with a few turns of the dough.
Wrap in plastic and refrigerate for at least 30 minutes.
3. Preheat oven to 350F.
Dice apples into about ¼” pieces and place in a bowl. Add the sugar, flour,
salt, and lemon juice. Stir until combined and the apples are completely
coated. Set aside.
Place a cooling rack
onto a cookie sheet that has been lined with foil (if you want less mess)
and spray the cooling rack with non-stick cooking spray.
4. When the dough is
ready, roll it out to about ¼” thick and cut into 3 ¼” circles. Fill the
circles in the middle with about 1 ½ teaspoons of apple filling. Fold over the
dough to create a half moon shape and using your fingers seal the edges. Place
the hand pie on the prepared cooling rack on the pan. Repeat with the other
hand pies.
5. Poke two little vent
holes in the top of the pies with a toothpick. Brush each one with milk then
sprinkle with sugar. Bake for 32-34 minutes or until golden brown on the tops.
Remove from oven and gently loosen from the cooling rack, if necessary, using a
cookie spatula. Cool.
This is an original recipe
This recipe may be linked up to: