Country Apple Hand Pies
Chunks of tart apples make a delicious filling for these portable baked pies.
Serves: 4Hands-on: 25 minutesTotal: 1 hour 50 minutesDifficulty: Medium
- 2 1⁄2 cups all-purpose flour
- 1⁄2 cup sugar, divided
- 1 tsp. salt plus 1⁄8 tsp. salt, divided
- 1⁄4 cup vegetable shortening, chilled
- 8 Tbsp. butter, cubed and chilled, divided
- 2 large Granny Smith apples, peeled, cored, and chopped
- 1⁄2 tsp. ground cinnamon
- 2 Tbsp. cornstarch
- 1 large egg, beaten
- In a large bowl, whisk together flour, 1⁄4 cup sugar, and 1 teaspoon salt. With your fingers, rub shortening and 6 tablespoons butter into the flour mixture until 30 percent of the fat is between pea-sized and hazelnut-sized, while the rest is blended well. Add 1⁄4 cup ice water and mix until the dough forms a ball. Add more water, 1 tablespoon at a time, if needed.
- Turn the dough onto a lightly floured surface and divide into 4 even balls. Form each ball into a disc. Wrap in plastic and chill for at least 30 minutes.
- Meanwhile, in a medium saucepan over medium heat, melt 2 tablespoons butter. Stir in apples, remaining 1⁄8 teaspoon salt, cinnamon, remaining 1⁄4 cup sugar, and 1 teaspoon water. Cook, stirring often, until softened, about 5 minutes.
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Remove dough from the refrigerator and let sit at room temperature for 10 minutes. On a lightly floured surface, roll each disc of dough into an 8-inch round. Place about 1⁄3 cup filling, slightly off center, onto the pastry. Brush the edges of the pastry with beaten egg, and fold the dough over the filling. Crimp with a fork to seal the edges. Place the pies on the prepared baking sheet and brush the tops and edges with the beaten egg. With a fork, poke vents in pastry so that steam can escape.
- Bake for 15 minutes, then reduce heat to 350°F and bake for an additional 25 minutes, or until the pastry is golden brown and juices are bubbling. Cool 10 minutes before serving.