October ushers in Apple time and what a delight this recipe turned
out to be. My daughter made them first and after her expression of
enthusiasm, I had to try them as well.
The pastry puffed and flaked providing the perfect case for tangy apple filling.
Roll the dough as you would for a pie; cut into circles and place
filling in the center, leaving a small border.
Brush edges with egg wash.
Drape the top circle over your fingers and gently shape into a dome.
That makes it easier to conform to the mound of apple filling.
Once the circles are in place, seal edges with the tines of a fork and cut
slits for the air to escape. Brush tops with egg wash.
Don't they look inviting!
If hand pies seem too tedious and time consuming. this recipe
can be formed into a loaf as well.
On a piece of parchment paper, roll dough into a 11 x 13-inch rectangle.
Place apple filling down the center lengthwise; make 1-inch cuts along side,
making sure cuts are 3/4- inch from filling.
Fold each side alternately over the top to produce a braided effect.
Seal ends well. Brush top with egg wash and sprinkle with sanding sugar.
Bake until golden brown.
These pies were drizzled with glaze while still warm.
APPLE HAND PIES
2 cups all-purpose flour
½ tsp. baking powder½ tsp. salt
1 cup butter, cold and cut into cubes
½ cup sour cream
Blend flour, baking powder and salt and tip into a food processor.
Add cubes of butter and process until crumbly.
Or alternately, use fingers to work in butter until crumbly.
Stir in sour cream and form into dough.
If dough is sticky, add more flour, one teaspoon at a time.
Or if mixture is too dry to form dough, add ice water, one teaspoon at a time
until a soft dough forms.
Roll dough into a 9 - inch square; fold into thirds.
Wrap in plastic wrap and refrigerate for at least 30 minutes.
3 tart pie apples, like Granny Smith
2 tsp. lemon juice
½ tsp. cinnamon
¼ cup sugar
2 tsp. all-purpose flour
Peel, core and dice apples into small pieces to make 2½ cups
Stir together with lemon juice, cinnamon, sugar and flour; set aside.
1 tablespoon water
Whisk egg and water together; set aside.
On a lightly floured surface, roll out dough to about 1/8 inch thick.
Using a four-inch cookie cutter, cut as many circles as possible.
Place a small amount of apple filling in center of half of the circles,
leaving a small border. Brush edge with egg wash.
Place second circle of dough over filled circle, press gently to close
and seal edge with tines of a fork.
Cut vents in dough for air to escape. Brush tops with egg wash.
Sprinkle with sanding sugar, if desired.
Place on parchment-lined baking sheet.
Continue re-rolling scraps and cutting circles until all dough is used.
Bake in preheated 425 degree oven for 15 minutes or until golden brown.
Remove from oven and allow to cool for 10 minutes before serving.
Yield: 10 hand pies or 1 loaf