Apple Hand-Pies



Apple Hand-Pies 

Photo and Recipes by Natalie Brown Dana


Pie Crust Ingredients:

*yields double pie crust

* half recipe for a single pie crust

2 cups white flour (do not pack flour into cup)

1/2 cups + 2 TBS Crisco

1 TSP salt

3 TBS sugar

10 TBS ice water

To Make Pie Crust:

Using food processor or pastry cutter mix ingredients until they for a crumb-like texture.

Sprinkle 9-10 TBS ice water over dough. Toss briefly with hands or fork to combine. It should be farily wet and soft.

Let rest covered for 10 minutes.

Dump onto a heavily floured surface > roll out.

Move dough a couple times while rolling > sprinkle more flour underneath to prevent it from sticking to your surface.


Apple Pie Ingredients:

7 big apples (approx. 2 ¾ lbs) Golden Delicious, Fuji, or Gala work the best.

1 TBS lemon juice

1 rounded TSP cinnamon

1 cup sugar

pinch of salt

To Make Apple Pie with Double Pie Crust:

Preheat oven to 375°

Peel and slice apples very thin.

Mix all ingredients together in big microwave safe bowl.

Microwave on high for 4 minutes.

Remove and stir 4 TBS flour into filling.

Continue to cook for another 3 minutes.

Stir > check to see if soft.

Cook another 3 minutes if needed to achieve desired texture > they will soften a little more than this as they bake in the oven. (10-12 minutes total cook time seems to be a good average but try up to 15 in an older microwave.)

Before adding the top crust, dot top of pir filling with 4-5 pats of butter.

Add top crust > crimp > cut several vents > *optional brush with milk

Bake at 375° for approx. 45 minutes or until crust is golden brown and filling is bubbling.


To make Hand Pies:

Preheat oven to 375°

Prepare a double crust recipe as stated above.

For apple filling prepare as above but slice apples then chop each slice into thirds.

Working with half of the dough at a time roll out just as if you were making a whole pie.

Using 4 ½ inch round cookie cutter (slightly larger or smaller cutter is ok,) cut as many rounds as you can.

Lay rounds on parchment covered cookie sheet > fill each with approx. 1 TBL

Filling; eyeball it > add more or less as needed.

Fold round in half to form a half moon shape > quickly press the edges together to seal. *If desired, use your fingertips to fold the flattened edges back onto themselves to create a crimped/fluted edge.

Cut small vents in the top of each pie.

*Optional > brush with milk and sprinkle with course sugar.

Bake on middle or lower rack at 375° for approx. 20 minutes or until golden brown.





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