APPLE HAND PIES
INDIVIDUAL HAND PIES WITH AN AUTUMN APPLE FILLING.
SKILL LEVEL: BEGINNER | QUANTITY: 8 HAND PIES
LISTS
GROCERY LIST:
Homemade Pie Dough (ingredients below) or Store-bought Pie Dough
2 sticks | Unsalted Butter
2 ½ cups | All-purpose Flour (plus more for rolling out pie dough, about ½ cup)
½ teaspoon | Kosher Salt
1 large | Egg
½ cup | Granulated Sugar
¼ cup | Turbinado Sugar
¼ cup | All-Purpose Flour
½ teaspoon | Kosher Salt
1 teaspoon | Ground Cinnamon
½ teaspoon | Ground Ginger
½ teaspoon | Ground Nutmeg
1 teaspoon | Vanilla Extract
3 x-large or 2 large | Honeycrisp Apples
1 large | Lemon
KITCHENWARE:
2 18x13-inch Baking Sheets
Large Mixing Bowl
Measuring Spoons & Cups, Rolling Pin & Pastry Brush
PREP
Helpful tips!
If you’re making the homemade pie dough, make the night before.
This recipe can be made with a variety of fruits (apricots, plums, cherries, etc.), berries or a combination of fruits. Just adjust the sugar to the level of sweetness based on the fruit.
BAKE
HOMEMADE PIE DOUGH:
2 ½ cups | All-purpose Flour
½ teaspoon | Kosher Salt
2 sticks | Unsalted Butter (cold)
6 tablespoons | Water (iced)
FILLING:
1 large | Lemon
3 x-large or 2 large | Honeycrisp Apples
¼ cup | All-purpose Flour
½ cup | Granulated Sugar
1 teaspoon | Ground Cinnamon
½ teaspoon | Ground Ginger
½ teaspoon | Ground Nutmeg
½ teaspoon | Kosher Salt
1 teaspoon | Vanilla Extract
1 large | Egg (for pie crust egg wash)
¼ cup | Turbinado Sugar
Start here if making homemade pie dough:
Combine flour and salt in a large bowl and set aside.
Cube cold butter into ½-inch pieces and toss in flour mixture. Use your hands to smash the butter into the flour mixture until butter is in flat, flakey pieces.
Create a well in the center of the mixture and add cold water. Use your hands to mix until combined and dough can form a solid ball. If necessary, add additional tablespoons of water as needed ensuring that dough never becomes sticky.
Divide dough ½ and form dough into 2 separate discs. Individually wrap in plastic and store in fridge for at least 30 minutes or overnight.
Start here once homemade dough has rested or using store-bought dough:
Line baking sheets with parchment paper and set aside.
Juice lemon into large mixing bowl and set aside.
Wash and dry apples. Peel, core and cut apples into bit size pieces and add to bowl with lemon juice. Add flour, sugar, cinnamon, ginger, nutmeg, salt and vanilla extract. Mix to combine and set aside.
Remove 1 dough disc from fridge, lightly flour surface and roll out dough into 12x12-inch square. Make sure to rotate and flip your dough and re-flour your surface and rolling pin to avoid sticking. Cut into 4 6x6-inch squares. Add about ¼ cup of the apple mixture to the middle of the each square, avoid adding too much juice from the mixture. Gently fold a corner of the pie diagonally to create a triangle leaving about ¼-inch border. Dab your finger in a small amount of water and run along the inside edge being folded over and press down to close. Dab your finger in a small amount of water and run along remaining ¼-inch border and fold inward over first closure to fully seal pie. Use a fork to create pattern and pinch border together. Chill in fridge for 20 minutes.
Preheat oven to 425° F and space out oven racks for even baking.
After 20 minutes, remove first batch from fridge. Use a knife to score 3 lines on the top of each hand pie. Whisk 1 egg together with about 1 tablespoon of water to make egg wash and brush liberally over each hand pie. Sprinkle with Turbinado sugar. Bake for 30-35 minutes until crust is dark golden brown.
While first batch bakes, repeat step 4 and 6 with second dough.
Let hand pies cool on wire rack for 10 minutes.
Store leftovers in plastic wrap or airtight container at room temperature.
