Apple Hand Pies
I was contacted by Tia of Tia White Photography a few weeks back. She is working to build her portfolio and was lacking baked goods-- so this was a perfect opportunity for the both of us to work together! I love working with photographers. I usually take my own food photos, but I learn so much each time I get a chance to collaborate with someone who actually knows what they are doing. Tia and I have a very similar food photography style, so this was really a match made in heaven!
We spent about 5 hours in my kitchen baking, styling, and taking photos, and these Apple Hand Pies were one of the menu items for the day. All photos in this post are by Tia White Photography.
Now that I've nailed down the perfect pie crust, I want to make pie all the time. I don't always feel like pie is appropriate... so these apple hand pies are perfect. They make it feel acceptable to eat pie for breakfast or on-the-go. I'll take any excuse I can get.
This recipe is adapted from my friend Kristan of The Broken Bread!
1 1/4 Cup flour
1/2 tsp. salt
1/2 Cup unsalted butter cubed and very cold
1/4 Cup very cold water (I use ice water)
1. Whisk together flour, 1/2 Tbsp. sugar, and salt in a large bowl.
2. Add 1/2 Cup cold cubed butter to the flour mixture. Use a pastry cutter and work the dough until the pieces of butter are no larger than small peas. Scrape pastry cutter off.
3. Drizzle cold water over the dough. Use a spatula or wooden spoon to work the water into the dough. Do this until the flour is all-incorporated and the dough is a little shaggy. Give the dough a few kneads until it forms into a ball.
4. Flatten the ball into a disk and wrap it in plastic wrap. Refrigerate dough for at least one hour.
2 Cups apples
1 tsp. lemon juice
1/4 tsp. lemon zest
1/4 Cup evaporated cane sugar
1 Tbsp. flour
1 Tbsp. brown sugar
1/4 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. cloves
1. Peel and core your apples and dice into small cubes.
2. Place diced apple into a bowl and toss with lemon juice and zest.
3. In a seperate bowl, combine all of your dry ingredients. Once throughly mixed, add this sugar mixture to the diced apples, mix well and set aside.
Apple Hand Pies
Yields 6 Hand Pies
You will need...
Extra flour for rolling out dough
Small cup of cold water for sealing edges of dough
1 egg (beaten- for egg wash)
1. Preheat oven to 375°F, and line a baking sheet with parchment paper. Set aside.
2. First step is to roll out the pie dough on a lightly floured surface. Roll out the dough to into a rectangle that is about 1/8 inch thick.
3. Use a small knife to slice the dough into 6 even squares. Transfer the squares to a baking sheet lined with parchment paper one at a time. Fill half of each square with apple filling. Using your finger, trace around the outside of each square with cold water. This will help to seal the dough together. Carefully fold the dough over, encasing the apple filling. Use a fork to crease the edges of the dough. Repeat this process for each hand pie.
4. Use a pastry brush to give each hand pie a light egg wash. This will bring a nice shine to the pie crust. Then take a knife and carefully put a slit on top of each hand pie to help it breath.
5. Bake hand pies for about 25-30 minutes, until the dough is golden. Let cool on a wire rack and enjoy!