yield: 14 TO 20 HAND PIES
For the Pastry
2½ cups (354 grams) all-purpose flour
½ teaspoon salt
1 cup (227 grams) unsalted butter, chilled, cut into small pieces
½ cup (113 grams) sour cream
4 teaspoons fresh lemon juice
½ cup (120 ml) ice water
For the Filling
2 large apples, peeled, cored and diced small
⅓ cup (66 grams) granulated sugar
½ teaspoon ground cinnamon
Pinch of salt
1 egg yolk
2 tablespoons water
- Make the Pastry: In a large bowl, whisk together the flour and salt. Add the butter to the well and, using a pastry blender, cut it into the flour mixture until it resembles coarse meal. In a small bowl, whisk together the sour cream, lemon juice and water. Add to the flour mixture and, using a fork, gently toss and stir together until large lumps form and all of the flour has been moistened. Using your hands, pat the dough into a ball and wrap with plastic wrap. Refrigerate for 1 hour (if preparing ahead of time, the dough can be stored in the refrigerator for up to 2 days or in the freezer for up to 1 month).
- Assemble the Pies: Line a baking sheet with parchment paper. 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.
- Visit Apple Hand Pies @ browneyedbaker.com for full directions.