Apple Hand Pies in a Pastry Shell

Set out all-purpose flour, kosher salt, and sugar before you start Apple Hand Pies in a Pastry Shell. The batch is written for 9 Pies.

Count on 30 minutes of prep, 20 minutes of cooking, 30 minutes of resting, about 1 hour from the first measurement to the plate.

Ingredients Method

What goes in the bowl

For the Pie Crust

• 1 ¼ cups all-purpose flour
• ½ teaspoon kosher salt
• 1 tablespoons sugar
• ½ cup unsalted butter cubed
• 2 tablespoons vodka frozen
• 2 tablespoons ice water

For the Filling

• 3 apples I used honeycrisp, granny smith & Cripps pink
• 3 tablespoons sugar
• 3 tablespoons light brown sugar
• ½ teaspoon ground ginger
• 1 teaspoon cinnamon
• 1 lemon juiced

For the Assembly

• 1 egg for egg wash
• 1 tablespoon heavy cream
• ¼ cup granulated sugar
• 1 teaspoon cinnamon

How the cooking goes

Make the pie crust

1. In the bowl of a electric mixer fitted with the paddle attachment, combine the flour, salt, sugar and butter. On low speed cut the butter into the flour until you have some larger pieces but most of the butter has worked into the flour. You will notice that the flour will change color and be slightly darker.
2. Stop the mixer then pour the vodka over the top of the crust. Turn the mixer back on low and slowly pour the water over the crust. Mix on low until the flour has hydrated but a cohesive dough has not yet formed.
3. Turn out onto a countertop and press gently until a dough forms. It will be a little wet, but that is ok! Divide the dough in half. Press out into disks and wrap in plastic wrap.
4. Refrigerate until cold, at least 2 hours and up to 3 days. Alternatively you can freeze it for up to 2 months. Thaw it in the refrigerator before using. Make sure to keep it cold!

Make the filling

1. Peel and dice the apples so they are about ½ -1 cm in diameter.
2. In a small pot combine all the ingredients for the filling then mix to coat the apples.
3. Heat on medium low until the apples begin releasing their juices. Increase heat to medium high until the juices are thickened and the apples are tender. Pour on to parchment lined sheet pan or dish to cool.

Assembling the Hand Pies

1. Warm the oven to 375°F.
2. On a lightly floured surface, roll out the pie crust to about an ⅛th inch thick. Cut out your desired shapes or just cut squares/rectangles with a fluted pie cutter. Make sure you have an even number of shapes!
3. Brush one side with a pre-beaten egg then then dollop about 2 tablespoons of filling in the center of each one. You want a generous amount but not so much that they won’t close! You’ll know.
4. Cover the sides that have fillings with an unfilled shape and press closed. Seal with your fingers or with the tines of a fork.
5. Chill for at least 30 minutes before baking. You can also freeze them!
6. Before baking, cut a few slits in the tops for ventilation. Brush with a little heavy cream and sprinkle generously with cinnamon sugar or turbinado sugar!
7. Bake in preheated oven for about 20 minutes or until you can see the filling bubbling and they are a nice deep gold.

After it comes off the heat

Let the pan settle before you slice, so the crumb stays together. Cover leftovers once they are cool.

If you want another plate from Apples, open Mile High Apple Pie Cooled Before Slicing and Apple Dessert with a Clear Method.