Apple Hand Pies

Prep Time: 20 minutes plus chilling time                                               Yields: 8-10 hand pies

Cook Time: 15 to 20 minutes

Ingredients:

FOR THE CRUST

1 and ¼ cups all-purpose flour

½ teaspoon salt

3 Tablespoon (45g) unsalted butter, chilled and cubed

¼ cup + 2 Tablespoon vegetable shortening, chilled

¼ cup ice water

FOR THE FILLING

2 cups small diced and peeled apples

2 teaspoons lemon juice

½ teaspoon cinnamon

¼ cup sugar

2 teaspoons all-purpose flour

FOR TOPPING

1 egg

1 teaspoon water

Granulated sugar, optional

Directions:

For the Crust

In a large bowl, mix together the flour and salt. Add the butter and shortening. Using a pastry cutter, or two forks, or with the help of our fingertips, cut the butter and shortening into the flour until it resembles coarse meal (pea-sized bits of butter are totally fine)

Drizzle in the icy cold water little by little, stirring with a wooden spoon in between. When the dough begins to form large clumps, do not add more water.

Flour a work surface and transfer dough on it. Using floured hands, fold dough into itself till it comes together, and the flour is fully incorporated into the fats. Form a ball. Flatten it and wrap tightly in plastic wrap. Refrigerate for at least 2 to 3 hours

For the Filling

In a small bowl, combine all the filling ingredients until thoroughly mixed. Set aside.

Assemble the Pies

Preheat oven to 180 degrees.

Remove chilled dough from the refrigerator and allow it to come to room temperature before rolling, for about 15 minutes. Then, place the dough on a lightly floured work surface, roll into a square about 1/8 inch thick and 14×14 inch sides.

Using a cookie cutter or a cup, cut out as many circles as possible. Reroll dough as needed.

Place six of the circles on a parchment paper-lined cookie sheet. Spoon apple filling in the center, leaving space around the border. Place second dough circle on top of each filled circle. Use a fork to crimp the edges together to seal each pie.

In a small bowl, beat together the egg and water.

Brush the top of each pie with the prepared egg wash. Using a sharp knife, cut two to three vents on the top of each pie. Sprinkle with granulated sugar.

Bake for about 15 to 20 minutes, or until golden brown.

Let pies rest for about 10 minutes before serving.

Notes

I use and recommend Crisco as the vegetable shortening. It is easily available in all large superstores.

Cubed apples should be very very tiny so as to make sure they cook inside the oven.

The sugar in the filling can be replaced with brown sugar for a more caramel-like flavor.