Photo by AMMIAM
Photo by AMMIAM
I love apple pie, I’m also very picky about it. It has to be warm, gooey, and have a lot of cinnamon… which might be my rule for a lot of food, but still. I also like the apples sliced very thin so you don’t have a crunch, I normally gravitate towards apple pies with all those qualities. And Hand Pies are just adorable and very smart to serve for parties, I was the bell of the ball at a recent party I brought these too, they were a hit! Hope you enjoy!
- 2 cups all purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup (16 tablespoons) cold unsalted butter, cut into pats
- 1 large egg
- 2 tablespoons cold milk
- 5 cups apples, peeled, cored and sliced thin
- 2 tbsp unsalted butter
- 1/2 cup brown sugar (packed or light, whatever you have)
- 2 tsp ground cinnamon
- pinch of sea salt
- Optional: 1 tsp flour (or whatever you like to use as a thickening agent)
*taste the filling as you go along in case you need more sugar/cinnamon, etc.
- Egg white wash (egg whites + water)
- White sugar
1. Make the Pastry Dough (needs at least 1 hour to chill in refrigerator):
Whisk together the flour, sugar, and salt. Slice up the cold butter and mix it in until pea-sized clumps form from the butter (depending on how you are mixing, take this into account with the size you slice the butter in, you’ll have to work a bit harder depending on the size of the butter and what you’re using to mix. I used a stand mixer and sliced the butter into approx. 1/2 inch squares).
Add the combined egg and milk, mixing to make a cohesive dough. Divide the dough in half, shape each half into a half moon, cover with plastic wrap, and refrigerate for at least 1 hour (if you have more time, use it).
2. Make the Apple Filling:
Combine all the ingredients into a large saucepan or skillet, cook until mixture starts to thicken (5-8 minutes). Taste as you go along. Transfer to a bowl and cool to room temperature.
3. Build your Hand Pies!
Preheat the oven to 350°F. Line a baking sheet with parchment paper or lightly grease. Remove one of the dough packets from the refrigerator. Roll the dough out on to a generously-floured piece of parchment paper, until it is about 1/8-inch thick. Using a cookie cutter, biscuit cutter, mason jar lid, or a cup (can you tell I didn’t use a cookie cutter?) try to cut out 5-inch diameter circles, flatten out a bit more from there so you can fit in your filling. When that is complete, use your cooled off filling and spoon in with a table teaspoon. Aim for the center. If you are using egg-wash, dip your pointer finger in to the egg-wash and outline half of your circle before you close it. This will help it stick a bit more, but it is not necessary. I had a couple of hand pies without the wash and it turned out well too. Seal the hand pies and using a fork, press down (not too hard!) around the perimeter of the half-moon shaped hand pie. Continue till the batch is completed. Transfer pies if you haven’t already, to the baking sheet. Cut on top a hole or two for ventilation, and use the egg-wash on top of the vent slits and sprinkle your white sugar.
Place pies in the oven for approx. 20-30 minutes until golden-brown. If you have the second half left, work on those while you wait for the first batch.
Enjoy with some vanilla bean ice cream, whipped cream, caramel sauce, or just your face.