Country Apple Hand Pies
Chunks of tart, apples make a delicious filling for these portable baked pies.
Serves: 4Hands-on: 25 minutesTotal: 1 hour 55 minutesDifficulty: Medium
- 2½ cups all-purpose flour
- ¼ cup sugar
- 1 tsp. salt
- 8 Tbsp. butter, cubed and chilled, divided
- ¼ cup vegetable shortening, chilled
- 2 large Granny Smith apples, peeled, cored, and chopped
- ⅛ tsp. salt
- ½ tsp. ground cinnamon
- ¼ cup sugar
- 1 tsp. water
- 2 Tbsp. cornstarch
- 1 large egg, beaten
- In a large bowl, whisk together flour, sugar, and salt. With your fingers, rub 6 tablespoons butter and shortening into the flour mixture until 30 percent of the fat is between pea-sized and hazelnut-sized, while the rest is blended well. Add ¼ 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, salt, cinnamon, sugar and 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" round. Place about ⅓ 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.