Apple Hand Pies. You hold ‘em in your hand. No plate or utensil required. They’re stuffed with a cinnamon-y sweet apple compote. The dough is so flaky you’ll be sure to shed some crumbs (flaky is good). If you look at them close enough you’ll see a smile matching the reflection in the mirror. There’s adequate crust for every last bite. And a tinge of crunch from the coarse sugar on top. Oh, how I love apple hand pies.

When you insist on making everything from scratch, you need some room for simplicity. I wrote a post about this a couple months ago. My version of “simplicity” is keeping a few good recipes on hand (no pun intended) and dressing them in as many different ways as possible. Much like my wardrobe. Take apple hand pies for example. I haven’t reinvented the wheel. I use the same pie crust recipe for every pie, including hand pies. I love the recipe so much there’s no need for another. (P.S.—I’m an all butter pie crust girl. And so is she.) The apple filling recipe has been recycled a couple times over too. As seen here with another sighting scheduled later this week. Oh, how I love simplicity. Almost as much as apple hand pies.

Apple Hand Pies

Yield: 16 hand pies

Ingredients

Pie Crust
2 1/2 c. all-purpose unbleached flour
2 tbsp. sugar
1 tsp. sea salt
2 sticks unsalted butter, very cold
1 c. water with ice
Apple Filling
1 1/2 Granny Smith apples
2 McIntosh apples
1 tsp. lemon juice
1/4 c. sugar
1 tbsp. all-purpose flour
1/8 tsp. sea salt
1/2 tsp. cinnamon
1/8 tsp. nutmeg
1/8 tsp. cloves
1/8 tsp. ginger
Topping
1 egg, beaten lightly
Turbinado

Instructions

  1. Pie Crust. Place flour, sugar, and salt in bowl. Whisk together.
  2. Dice butter and place into flour mixture. Using a pastry knife, cut butter into flour until it resembles coarse meal.
  3. Using a pastry fork add 1/2 cup of the ice cold water into mixture and combine. Continue adding water 1 tablespoon at a time until dough just comes together. You may not need the full cup of water.
  4. Gather dough together. Cut in half, wrap disks in plastic wrap, and place in fridge for 30 minutes to chill. Warm dough is not your friend.
  5. Apple Filling. Peel, core, and dice apples. Add the rest of ingredients. Stir and set aside.
  6. Preheat oven to 375°. Roll dough out on a well floured surface (about 1/8? thick). Using a 4 1/4? biscuit cutter, cut 16 circles out of the dough. Place the dough on a parchment or silpat lined baking sheet.
  7. Spoon a small amount of the apple mixture into the center of the dough (about one heaping tablespoon), leaving a 3/4? clearing space around the edge. Lightly paint egg wash around half of the circle. Fold dough over, pressing to seal. Use a fork to crimp the edges. Cut a tiny slit in the top of the dough to allow for breathing while baking. Lightly paint with egg wash. Sprinkle with turbinado. Repeat.
  8. Bake for 20-25 or until golden brown. Allow to cool for 20 minutes before serving. Flavor is best served same day.
http://www.thefauxmartha.com/2011/10/17/apple-hand-pies/

Recipe adapted from Smitten Kitchen.

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