Joel loves apple pie. But I am no good at making them. The crust is always all wrong, it’s sticky and ends up tough. I can never crimp the edges and it always looks like a big, hot mess. When I asked Joel what dessert sounded good, he suggested apple pie since he never has it. I cringed and then a magical thought popped into my head. Why not hand pies? I’ve been seeing them all over the blog world recently and figured this was the perfect opportunity for me to give them a whirl.
I searched online and found a recipe that sounded relatively easy. And luckily it turned out to be. The dough came together so easily in the food processor and I literally only had to knead it twice. It rolled out thinly without much effort. The only little problem I had with the dough is all the chilling time it required.
I didn’t have the right size biscuit cutter (4 1/2 inches) so I used one of Noah’s baby bowls to cut the mini pie crusts which worked out perfectly. I got exactly 15 crusts out of the dough just as the recipe stated.
Apple Hand Pies
recipe from DisneyFamily.com
2 1/2 cups flour
1/2 teaspoon salt
2 sticks frozen butter, cut into little cubes
1/4 cup sour cream
1/2 cup ice-cold water
4 teaspoons lemon juice
2 large granny smith apples, peeled and cut in large dice
2 tablespoons butter
1/2 teaspoon cinnamon
1/3 cup brown sugar
1. Place flour, salt and butter in the bowl of a food processor fitted with a steel blade attachment. Pulse just until it looks like coarse sand. In another bowl, whisk together sour cream, water and lemon juice. Slowly drizzle in the liquid mixture to the flour and butter, pulsing just until a rough ball forms. Pour out onto a lightly floured board and knead until just combined. Pat dough into a ball, wrap in plastic and refrigerate for one hour.
2. Meanwhile make apple filling. Melt butter over medium heat in a large skillet. Add apples and sauté for 3 minutes or until beginning to soften slightly. Add cinnamon and brown sugar. Cook for 2 minutes more, or until brown sugar melts. Remove from heat and cool completely.
3. Remove dough from refrigerator and cut in half. Roll each portion of dough to a thickness of about 1/8 of an inch. Using a round biscuit cutter, cut into circles, about 4 1/2 inches in diameter (the rim of a small bowl works well if you don’t have a biscuit cutter that size). Place on a baking sheet, lined with parchment. Scraps can be re-rolled and cut again. Place baking sheet in the refrigerator and repeat with the other ball of dough. Refrigerate for 30 minutes.
4. Preheat oven to 350 degrees.
5. Remove dough from refrigerator. Place about 1 tablespoon of apple filling on each round. Lightly brush edges with water, and fold over, using a fork to crimp edges together. Place back in the refrigerator for another 30 minutes. Remove from fridge. Brush the tops of each pie with an egg wash (whisk 1 egg yolk with 2 teaspoons of water), and sprinkle with sugar. Pierce each pie with the tip of a knife. Bake for 15-20 minutes or until golden brown.