Eva Kosmas Flores, cookbook author and Adventures in Cooking blogger, loves to cook with seasonal ingredients. She stopped by to share her recipe for Apple Hand Pies. You'll find more great recipes and cooking inspiration on Eva's blog, Adventures in Cooking.
Apple Hand Pies
- 4 cups flour
- 3 teaspoons light brown sugar
- 1 and 1/4 teaspoons salt
- 3/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 and 1/3 cups unsalted butter, frozen
- 2/3 cup ice water
- 1 large apple, peeled, cored, and chopped
- 1/4 cup light brown sugar
- 2 teaspoons maple syrup
- 1/2 teaspoon cinnamon
- 1/4 teaspoon flake salt
- 1 egg, whisked
To prepare the spiced crust, mix together the dry ingredients in a large bowl. Grate the frozen butter over the bowl on the largest hole setting, stopping every couple minutes to stir in the grated butter bits so that they don’t form one giant butter shard clump. Add the water in small increments, stirring, until all the water is added. Knead the dough for about 30 seconds to help disperse the moisture, then grab a handful of the mixture and squeeze. If it generally sticks together when you let go, it is fine. If it completely crumbles apart, it needs another tablespoon or two of water. Once the dough holds its shape, form it into a ball shape, cover with plastic wrap, and place it in the refrigerator for 30 minutes.
For the apple filling, preheat the oven to 375 degrees Fahrenheit. Stir together the apple, light brown sugar, maple syrup, cinnamon, and flake sea salt until combined. Set aside.
Take the dough out of the refrigerator and roll it out on a floured surface until it is about 1/8-inch thick. Use a circular cookie cutter that's 3 1/2-inches in diameter, or the lid of a large mason jar, to cut circle shapes out of the dough. Place one of the circles on a baking sheet lined with parchment paper. Scoop a small spoonful of the apple mixture and place it in the center of the dough circle. Dip your finger in water and run it around the edge of the circle to moisten it, then take a different dough circle and place it on top, pressing around the edges to seal the two together. Lightly brush the top of the hand pie with the whisked egg, then take a small knife and poke 3 slits in the top of the pie to allow steam to escape. Repeat with the remaining dough and filling.
Once the baking sheet is full, place it in the oven and bake until the pies are golden, about 25 minutes. Remove and allow to cool for 20 minutes before serving. Will keep in an airtight container in the refrigerator for up to 1 week.
Makes about 14 hand pies.