Enjoy a flaky, buttery crust and sweet spiced apple filling with these Apple Hand Pies. The perfect portable fall dessert recipe.
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Prep: 20 minutes plus chilling - Bake: 20 minutes - Serves: 8
- 1 1/2 cups all-purpose flour plus additional for dusting
- 1/4 cup granulated sugar
- 1/2 teaspoon kosher salt
- 10 tablespoons cold unsalted butter, cut into 1/2-inch pieces
- 6 tablespoons ice water
- 1 small Granny Smith apple, peeled, cored and chopped
- 1/2 teaspoon ground cinnamon
- 1 large egg
- Vanilla ice cream for serving (optional)
1. In food processor, pulse flour, 1 tablespoon sugar and salt until combined. Scatter butter over flour mixture; pulse until butter is cut into flour and resembles pea-sized crumbs. Add ice water, 1 tablespoon at a time, pulsing after each addition until mixture holds together; shape into a disk and wrap with plastic wrap. Refrigerate dough 1 hour.
2. Preheat oven to 375°; line rimmed baking pan with parchment paper. In medium bowl, toss apple, cinnamon and remaining 3 tablespoons sugar. Makes about 1 cup.
3. Unwrap dough and place on lightly floured work surface; roll into a 15-inch circle (about 1/8-inch thick). With 3-inch round cookie cutter or glass, cut 10 circles from dough; gather dough scraps, roll out and cut 6 more circles. Place 1 tablespoon plus 1 teaspoon apple mixture in center of 8 circles; top with remaining 8 circles. Seal edges of pies with fork; place on prepared pan.
4. In small bowl, whisk egg; brush tops of pies with egg. With paring knife, cut 2 small vents in top of each pie; bake pies 20 minutes or until golden brown. Makes 8 pies.
5. Serve pies alongside ice cream, if desired.
Approximate nutritional values per serving (1 pie): 301 Calories, 18g Fat, 11g Saturated Fat, 58mg Cholesterol, 154mg Sodium, 31g Carbohydrates, 1g Fiber, 8g Sugars, 7g Added Sugars, 4g Protein