APPLE HAND PIES

Make It Stand Out.

Traditional Apple Pie transforms to a portable hand pie with this recipe. Sometime you’re craving a pie but don’t want a whole pie, am I right? We went apple picking for the first time last week and got a peck of apples so you can expect more apple recipes coming your way soon! Who else is excited for apple season?

Ingredients:

For the pastry:

2½ cups all-purpose flour

1 tablespoon granulated sugar

½ teaspoon salt

1 cup unsalted butter, chilled, cut into small pieces

½ cup buttermilk

½ cup ice water

For the filling:

2 1/2 cups apples, (peeled, cored and diced)

1/2 cup light brown sugar

1 teaspoon ground cinnamon

For the egg wash:

1 large egg

2 tablespoons water

Preparation:

In a large bowl, whisk together flour, sugar and salt. Use a pastry cutter or two forks to cut butter into flour mixture. Cut in butter until flour is coated and mixture is crumbly. Slowly add in buttermilk and ice water. Stir together until all ingredients are incorporated and dough comes together. Using your hands, pat dough into a ball and cover with plastic wrap. Refrigerate for 1 hour.

Preheat oven to 375° F. Prepare baking sheet with parchment paper and set aside. Divide the refrigerated dough in half. On a lightly floured work surface, roll out one half of the dough to ⅛-inch thickness. Using a 4½-inch round biscuit cutter, cut seven circles out of the rolled dough. Transfer the circles to a parchment-lined baking sheet. Repeat the rolling and cutting process with the remaining half of dough. Refrigerate the dough circles for 30 minutes.

Meanwhile, in a small pan, combine the apples, sugar, cinnamon and salt, and cook over low heat for 8-10 minutes, stirring frequently, until the apples are tender. Set aside. Prior to preparing the pies, drain any accumulated liquid from the apples.

Remove chilled dough from refrigerator. Spoon about 3 tablespoons of filling onto each half of dough. Brush a little water around dough and fold it in half to cover the apples. Seal the hand pie by using a fork to press down on the edges. Refrigerate hand pies for 30 minutes.

In small bowl, prepare egg wash by whisking together egg and water. Remove hand pies from refrigerator and brush lightly with egg wash. Using a paring knife, cut 3 small slits on top of each pie. Bake for 30-40 minutes or until golden brown. Remove pies from the oven, and let them cool for 10 minutes. Enjoy with vanilla ice cream!