Apple Hand Pies
What is sugar & spice and everything nice? If you guessed mini apple pies you are right! This is the first time I made apple hand pies. They couldn’t be easier or more delicious. In my opinion anything with a fantastic homemade crust with cinnamon and apples is delicious. Hands down … this is a winner. ENJOY!
French Pastry Pie Crust (I love this pie crust – it comes together beautifully)
3 cups all-purpose flour
1 1/2 teaspoons salt
3 tablespoons white sugar
1 cup shortening
1 teaspoon distilled white vinegar
5 tablespoons water
||In a large mixing bowl, combine flour, salt, and sugar. Mix well, then cut in shortening until mixture resembles coarse meal.
||In a small bowl, combine egg, vinegar, and 4 tablespoons of water. Whisk together, then add gradually to flour mixture, stirring with a fork. Mix until dough forms a ball. Add one more tablespoon of water if necessary.
||Allow dough to rest in refrigerator 10 minutes before rolling out.
2 cups small diced (peeled) Granny Smith apples or your favorite apple
2 teaspoons fresh lemon juice
1/2 teaspoon cinnamon
1/4 cup sugar
2 teaspoons all-purpose flour
Egg wash (1 egg lightly whisked with 1 Tablespoon water)
Crystal sanding sugar (optional)
Make the filling:
In a small bowl, combine the apples, lemon juice, cinnamon, sugar and flour, stirring until thoroughly mixed. Set aside.
Assemble the pies:
Preheat the oven to 425ºF.
Remove the dough from the refrigerator and roll out.
Using a 4-inch (or whatever size you want your pies to be) circular cookie cutter or cup, cut out as many circles as possible. Re-roll the scraps and continue cutting out circles until you run out of dough, ensuring you end up with an even number of circles.
Place six of the dough circles on a Silpat or parchment paper-lined cookie sheet. Spoon a small portion of the apple filling into the center of each circle, leaving enough of a border around the filling. Place a second dough circle atop each filled circle then use a fork to crimp the edges together, sealing each pie.
Brush each pie with the egg wash, and using a sharp knife, cut two or three vents on the top of each pie. Sprinkle the pies with crystal sanding sugar (optional).
Bake the pies for about 17 minutes, or until they’re golden brown.
Remove the pies from the oven and allow them to rest for 10 minutes before serving. Repeat the filling and baking process with the remaining dough circles.