Friday, August 16, 2013

Apple Hand Pies

By the time we got to these, I didn't think I could eat another bite, but these were so delicious I managed to eat a few. Warm and crispy and gooey.

  • 2 1/2 c. flour
  • 1/2 tsp. salt
  • 8 oz. cold butter, cut into little cubes
  • 1/4 c. sour cream
  • 1/2 c. ice-cold water
  • 4 tsp. lemon juice
  • 1/2 c. raisins
  • 1 c. rum, brandy, or water
  • 3 tbsp. butter
  • 3 large Granny Smith apples, peeled, cored, and chopped into 1/4 inch pieces
  • 2 tbsp. dark brown sugar
  • 1/2 tsp. cinnamon
  • 1/4 tsp. salt
  • 1 c. toasted pecans
  • 1 egg
  • 2 tsp. water
  • 1/3 c. coarse sugar
  1. Pulse the flour, salt, and 8 oz. butter in the bowl of a food processor fitted with a steel blade attachment jut until it looks like coarse sand
  2. In another bowl, whisk sour cream, water, and lemon juice
  3. Slowly add the liquid mixture to the flour mixture, pulsing just until a rough ball forms
  4. Pour out onto a lightly floured board and knead until just combined. Pat dough into a ball, wrap in plastic and refrigerate 30 minutes
  5. Cook raisins and run in small saucepan on medium heat until the raisins are softened and plump. Drain.
  6. Melt 3 tbsp. butter in a large skillet on medium heat. Stir in the apples, brown sugar, cinnamon, and salt. Cook 3-4 minutes, stirring frequently, just until the apples start to soften. Remove from heat; stir in raisins and nuts. Spread the apple mixture onto a baking sheet to stop the cooking process and allow the apples to cool quickly. 
  7. Divide chilled dough in half. Roll each portion of dough to a thickness of about 1/8 inch. Use a 4 1/2 inch round biscuit cutter to cut out circles of dough. Transfer dough circles to parchment lined baking sheets (scraps can be re-rolled and cut again)
  8. Beat egg and water. Brush each circle with a very light coating of beaten egg, going all the way to the edge of the circle. Place about 1 tablespoon of apple filling onto center of each dough circle. Gently fold over, using a fork to crimp edges together. Refrigerate 30 minutes
  9. Heat oven to 400 degrees. Removed chilled pies and brush them with the remaining egg. Use a small knife to slash 2 to 3 small steam vents in the top of each pie. Dust each pie with a sprinkling of coarse sugar. Bake 15-20 minutes or until golden brown. Cool on wire rack.



Posted with permission from The Wooden Spoon

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