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.
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.
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.
Bake for 20-25 or until golden brown. Allow to cool for 20 minutes before serving. Flavor is best served same day.