Apple Hand Pies Recipe


These Apple Hand Pies are portable and delicious, and bring back memories of those little pies in the grocery store checkout line. You could use this base pastry recipe and mix and match all sorts of pie fillings to suit your tastes and use up seasonal fruit.

yield: 14 TO 20 HAND PIES


INGREDIENTS:


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


To Finish
1 egg yolk
2 tablespoons water
Coarse sugar


DIRECTIONS:

  1. 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).
  2. 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.
  3. Visit Apple Hand Pies @ browneyedbaker.com for full directions.

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