Apple Hand Pies

Apple Hand Pies

Apple Hand Pies. You hold ‘em in your hand. No plate or utensil required. They’re stuffed with a cinnamon-y sweet apple compote. The dough is so flaky you’ll be sure to shed some crumbs (flaky is good). If you look at them close enough you’ll see a smile matching the reflection in the mirror. There’s adequate crust for every last bite. And a tinge of crunch from the coarse sugar on top. Oh, how I love apple hand pies.

When you insist on making everything from scratch, you need some room for simplicity. I wrote a post about this a couple months ago. My version of “simplicity” is keeping a few good recipes on hand (no pun intended) and dressing them in as many different ways as possible. Much like my wardrobe. Take apple hand pies for example. I haven’t reinvented the wheel. I use the same  pie crust recipe  for every pie, including hand pies. I love the recipe so much there’s no need for another. (P.S.—I’m an all butter pie crust girl. And so is she .) The apple filling recipe has been recycled a couple times over too. As seen here  with another sighting scheduled later this week. Oh, how I love simplicity. Almost as much as apple hand pies.

Ingredients

  • Pie Crust
  • 2 1/2 c. all-purpose unbleached flour
  • 2 tbsp. sugar
  • 1 tsp. sea salt
  • 2 sticks unsalted butter, very cold
  • 1 c. water with ice
  • Apple Filling
  • 1 1/2 Granny Smith apples
  • 2 McIntosh apples
  • 1 tsp. lemon juice
  • 1/4 c. sugar
  • 1 tbsp. all-purpose flour
  • 1/8 tsp. sea salt
  • 1/2 tsp. cinnamon
  • 1/8 tsp. nutmeg
  • 1/8 tsp. cloves
  • 1/8 tsp. ginger
  • Topping
  • 1 egg, beaten lightly
  • Turbinado
Read the whole recipe on The Fauxmartha