1/05/2020
Apple Hand Pies
(for the dough)
4 1/2 flour
2 t salt
2 T sugar
1/2 cup cold shortening
1 cup cold butter, cut into 1/2" cubes
1 1/2 T cider vinegar
8~12 T ice water
(for the filling)
1/2 raisins
1 cup rum, brandy or water
1/4 cup butter
4 large tart apples, peeled, cored, and dived into 1/4" pieces
2 T dark brown sugar
1/2 t cinnamon
1/4 t salt
1 cup toasted pecan pieces
1 beaten egg
coarse sugar for ganishing
[how to make]
(for the dough)
*Whisk together the flour, salt and sugar in a large bowl.
*Add the shortening and incorporate using a pastry cutter or fork.(The dough will look like moist sand.)
*Cut in the butter just until it is reduced to pea-size pieces.
*Sprinkle the vinegar and 8 T water over the mixture, and stir together until the ingredients are combined to form a dough.
*Remove the dough to a lightly floured surface and knead a few times until it comes together in a single mass. (If the dough is too crumbly and dry, gently work in additional water, 1 T at a time.)
*Mold the dough into a disk roughly 6"to 8" in diameter.
*Cover the disk tightly with plastic wrap and refrigerate at least 2 hours, preferably overnight.
(for the filling)
*In a small saucepan, combine the raisins with the rum, brandy or water, and heat over medium heat until the raisins are softened and plump. (Drain the raisins before adding to the apples.)
*In a large skillet over medium heat, melt the butter.
*Stir in the apple slices, brown sugar, cinnamon and salt, and cook, stirring frequently, just until the apple starts to soften, 3 to 4 minutes. (The slices should still be crisp.)
*Remove from heat and stir in the raisins and toasted pecans.
*Spread the apple mixture into a baking sheet to stop the cooking process and allow the apples to cool quickly, then cover and refrigerate until needed.
*Divide the prepared pie dough into 12 even pieces, and shape each into a small disk.
*On a lightly floured board, carefully roll each piece into a circle about 6" in diameter and about 1/8" thick.
*The dough will be flaky and will probably crack on the edges; without working the dough too much, gently mold the dough with your hands as it is rolled to form as perfect a circle as possible.
*Carefully set the circle aside and continue rolling until all of the circles are formed.
*Brush the inside of each circle with a very light coating of beaten egg, going all the way to the edge of the circle.
*Place roughly 1/4" cup of the apple filling in the center of each circle, slightly off to one side, but leaving a 1" border around the edge on one side.
*Carefully fold over half of the dough, lining the edges folded over to keep it from cracking.
*Gently press the edges down with the times of a fork to seal the pie.
*Place the prepared pies on 2 parchment-lined baking sheets and refrigerate them, uncovered, for 30 minutes.
*Heat the oven to 400 degrees.
*Remove the chilled pies and brush them with the egg wash.
*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 the pies, 1 sheet at a time until the pastry is puffed and golden brown, 20 to 25 minutes. (Refrigerate the other sheet until ready to bake.)
*Rotate the pies halfway through baking for even coloring.
*Cool on rack.
(The pies can be served warm or at room temperature.)
-makes 12 -
Note: This recipe came from Noelle Carter in the Los Angeles Times.
(for the dough)
4 1/2 flour
2 t salt
2 T sugar
1/2 cup cold shortening
1 cup cold butter, cut into 1/2" cubes
1 1/2 T cider vinegar
8~12 T ice water
(for the filling)
1/2 raisins
1 cup rum, brandy or water
1/4 cup butter
4 large tart apples, peeled, cored, and dived into 1/4" pieces
2 T dark brown sugar
1/2 t cinnamon
1/4 t salt
1 cup toasted pecan pieces
1 beaten egg
coarse sugar for ganishing
[how to make]
(for the dough)
*Whisk together the flour, salt and sugar in a large bowl.
*Add the shortening and incorporate using a pastry cutter or fork.(The dough will look like moist sand.)
*Cut in the butter just until it is reduced to pea-size pieces.
*Sprinkle the vinegar and 8 T water over the mixture, and stir together until the ingredients are combined to form a dough.
*Remove the dough to a lightly floured surface and knead a few times until it comes together in a single mass. (If the dough is too crumbly and dry, gently work in additional water, 1 T at a time.)
*Mold the dough into a disk roughly 6"to 8" in diameter.
*Cover the disk tightly with plastic wrap and refrigerate at least 2 hours, preferably overnight.
(for the filling)
*In a small saucepan, combine the raisins with the rum, brandy or water, and heat over medium heat until the raisins are softened and plump. (Drain the raisins before adding to the apples.)
*In a large skillet over medium heat, melt the butter.
*Stir in the apple slices, brown sugar, cinnamon and salt, and cook, stirring frequently, just until the apple starts to soften, 3 to 4 minutes. (The slices should still be crisp.)
*Remove from heat and stir in the raisins and toasted pecans.
*Spread the apple mixture into a baking sheet to stop the cooking process and allow the apples to cool quickly, then cover and refrigerate until needed.
*Divide the prepared pie dough into 12 even pieces, and shape each into a small disk.
*On a lightly floured board, carefully roll each piece into a circle about 6" in diameter and about 1/8" thick.
*The dough will be flaky and will probably crack on the edges; without working the dough too much, gently mold the dough with your hands as it is rolled to form as perfect a circle as possible.
*Carefully set the circle aside and continue rolling until all of the circles are formed.
*Brush the inside of each circle with a very light coating of beaten egg, going all the way to the edge of the circle.
*Place roughly 1/4" cup of the apple filling in the center of each circle, slightly off to one side, but leaving a 1" border around the edge on one side.
*Carefully fold over half of the dough, lining the edges folded over to keep it from cracking.
*Gently press the edges down with the times of a fork to seal the pie.
*Place the prepared pies on 2 parchment-lined baking sheets and refrigerate them, uncovered, for 30 minutes.
*Heat the oven to 400 degrees.
*Remove the chilled pies and brush them with the egg wash.
*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 the pies, 1 sheet at a time until the pastry is puffed and golden brown, 20 to 25 minutes. (Refrigerate the other sheet until ready to bake.)
*Rotate the pies halfway through baking for even coloring.
*Cool on rack.
(The pies can be served warm or at room temperature.)
-makes 12 -
Note: This recipe came from Noelle Carter in the Los Angeles Times.
Labels: apple hand pie recipe, Apple pie recipe, hand pie recipe
