Apple Hand Pies


Apple Hand Pies


3 Apples, peeled, cored, and small chunks
1/8 tsp Grd Nutmeg
1/8 tsp Grd All-Spice
1 tsp Grd Cinnamon
2 Tbsp Butter
A Pinch Of Sea Salt
1 tsp Lemon Juice
4 to 5 Tbsp Cane Sugar
1 tsp Corn Starch

1 1/2 Cups All-Purpose Flour
1 tsp Cane Sugar
1/2 tsp Sea Salt
1/2 tsp Grd Cinnamon
113 grams/1 Stick/1/2 Cup Unsalted Butter, chilled & small diced
3 to 4 Tbsp Cold Water


Filling: Combine all the ingredients and cook over moderate heat. Cook until the apples are slightly soften and the sauce has thicken. Let it cool completely and refrigerate for about 2 hours.

Pastry: Combine the flour, sugar, sea salt, and cinnamon in a large mixing bowl. Using a pastry blender or your fingertips, work in the butter until the mixture resembles coarse crumbs. Add the cold water a little at a time until the dough is sufficiently moist. Gather the dough lightly with your hand until it just smooth. Press the dough into a thick, flat disk, wrap it in plastic wrap, and chill for at least 30 minutes before rolling

Preheat the oven to 400˚F. Line a baking sheet with parchment paper.

Divide the dough into 2 pieces for easier handling. Place the dough on a floured board or surface. Roll out the dough into a rough rectangular shape, (about 28 x 22 cm). Trim the edges and cut into 4 equal size pieces. Place some apple filling in the centre of the pastry. Fold and gently press around the edges. Then seal the edges with a fork. Make 3 slits on the top of the pastry to allow the steam to escape. Continue the process with the remainder pastry and filling. Place all the filled pastry on a baking sheet.

Bake for about 18 to 20 minutes, remove from the oven and let cool slightly before serving.

Makes about 8 to 10 pieces of Apple Hand Pies


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