Ginger and Sage Blog

Apple Hand Pies

· Quick & Easy Apple Hand Pies ·

The quintessential American Dessert… Apple Pie. A beautiful dessert, that you spend hours on getting the crust just right. With the perfect mix of apples and spices, mmmmhh I can taste it now. But then you must figure out how to cut it beautifully and transport it. Cause transport of desserts never seems to be as easy as you want it to be. And this is where Apple Hand Pies come to play. You just put them in a bag and you are ready to go! No need to cut them up or make sure nothing is spilling. The perfect mobile Apple Pie for all ages. These are wonderful for birthdays, picnics or 4th of July BBQ’s!

Tools:

Square Cookie Cutter

Pastry Brush (can be silicone too)

Mandolin ( if you don’t have one, chop the apples really small)


Recipe: Apple Hand Pies

Servings: 16 Hand Pies

Oven Temp: 375F

 

Crust:

2 1/2 cups                                           All Purpose Flour

2 tbsp                                                   Sugar

1/2 tsp                                                  Salt

16 tbsp                                                 Cold Unsalted Butter ( 2 sticks)

5 tbsp                                                   Cold Water

 

Apple Filling:

2                                                          Granny smith apples, sliced and chopped

1                                                           Pink lady, sliced and chopped

2 tbsp                                                  Orange juice

1 tbsp                                                   Vanilla

1                                                            Vanilla Pod

1 1/4 tsp                                               Cinnamon

1/8                                                        Cardamom

1/4 cup                                                Brown Sugar

1/2 tsp                                                 Ground nutmeg

1/4 tsp                                                 Ground ginger

2 tbsp                                                  Unsalted Butter

 

Egg Wash:

1                                                              Egg

1 tbsp                                                     Milk

2 tbsp                                                    Sugar to sprinkle on the top

 

Crust: You can make this dough by hand, no need for a mixer. In a large bowl stir together the flour, sugar and salt.

Take your cold butter and cut it into ¼ tsp cubes. Using a fork or a pastry cutter, cut the butter into the flour mixture. You want to cut the butter into the flour until it almost looks like sand.

Add the water and knead the dough until it becomes a perfect ball. Cut the ball in ½. Roll the crust out until it is a ¼ inch in thickness.

Then grab your cookie cutter and start stamping out the tops and bottoms for the pies. Place all the cut-out pie crusts onto a lined baking sheet. Place the sheets in the fridge for 10 mins for the crust to chill.

Apple Filling: First you want to take your apples and slice them on the mandolin. Then once all three apples are slices go ahead and chop them into medium pieces. Throw the apples in a medium sized pot on Medium heat.

Add the orange, vanilla, brown sugar and all the spices. You want to cook that apples low and slow so they can infuse in all the spices and break down so they are soft. Takes about 20 mins. Right when you feel that the apples are soft enough add the butter to the pan. This adds a bit of richness to the apples and keeps them soft. Set the apples aside to cool to room temp.

Assembly: Turn your oven onto 375F. When you crust has been on the sheet trays in the fridge for 10 mins take it out. In a small cup crack one egg and 1 egg and a 1tbsp of milk and wisk it up to be your egg wash. Brush the egg wash mixture on the sides of all the crusts.

Grab your cool apples mixture and fill the middle of the crust with filling about 1 to 2 tbsp. Than grad another crust cut out and place it ontop of the crust with apples. Grab a fork and seal the edges all the way around so no apple can seep out. Do this to the rest of your remaining crusts and filling. Once all the pies and sealed grab the rest of your egg wash and brush it over the tops of all the pies. Place back into the fridge for 5 mins.

Then when they come out of the fridge sprinkle sugar on the tops of the egg wash and place into the oven. The hand pies can take 15 – 20 mins to cook. You will know when they are done because the crust will be a beautiful golden brown and the bottom crust will be hard and not soft.

Then once they are out of the oven let them rest until they are room temp.

Freezer Tips: These are so easy to make in advance you can make the crust in advance and freeze for up to 6 weeks. Or you can make all the pies and freeze for 6 weeks until you are ready to eat them.

 

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