Apple hand pies are made with a flaky pie crust and cinnamon spiced apple filling. They are the perfectly personal desserts for fall!
- 2 1/2 cups All-purpose flour 2 1/2 cups All-purpose flour
- 1 teaspoon Salt 1 teaspoon Salt
- C&H® Baker's Sugar 2 Tablespoons 2 Tablespoons C&H® Baker's Sugar
- 3/4 cup Vegetable shortening, chilled and cut into 1/2-inch pieces 3/4 cup Vegetable shortening, chilled and cut into 1/2-inch pieces
- 1/2 cup Unsalted butter, chilled and cut into 1/2-inch pieces 1/2 cup Unsalted butter, chilled and cut into 1/2-inch pieces
- 4-6 Tablespoons Ice cold water 4-6 Tablespoons Ice cold water
- 2 Tablespoons Unsalted butter 2 Tablespoons Unsalted butter
- 2 cups Chopped apples (peeled) 2 cups Chopped apples (peeled)
- C&H® Organic Raw Cane Sugar 1/4 cup, plus more for sprinkling on top 1/4 cup, plus more for sprinkling on top C&H® Organic Raw Cane Sugar
- 1 teaspoon Ground cinnamon 1 teaspoon Ground cinnamon
- 1/4 teaspoon Ground nutmeg (optional) 1/4 teaspoon Ground nutmeg (optional)
- 1 Pinch Salt 1 Pinch Salt
- 1 Egg 1 Egg
- 1 Tablespoon Milk 1 Tablespoon Milk
In the bowl of a food processor, whisk together flour, salt and C&H® Baker's Sugar. Add the chilled shortening and process into the flour mixture until it resembles coarse sand (about 10 one-second pulses). Next, add the cold butter cubes and process until it resembles coarse crumbs with bits about the size of small peas (about 10 more one-second pulses).
Sprinkle 2 Tablespoons ice-cold water into the mixture. Process with about 5 one-second pulses. Add more water, one tablespoon at a time, pulsing 5 times after each. Once large clumps start to form, do not add any more water. I typically use about 4 tablespoons.
With your hands, form the dough into a large ball and transfer to a lightly floured work surface. Divide the dough into two equally sized disks. Wrap tightly in plastic wrap and refrigerate for at least 1 hour, or up to 2 days, before rolling.
On a lightly floured surface, roll the pie dough until 3/8-inch thick. If the dough sticks at any point, sprinkle more flour underneath the dough. Use a 3 ½-inch round cookie cutter to cut rounds. Reroll any scraps and cut more rounds. Place dough circles on a plate and in the refrigerator to keep cold while you prepare the filling.
In a medium saucepan over medium heat, melt the butter. Add the chopped apples, C&H® Organic Raw Cane Sugar, cinnamon, nutmeg and salt. Stir to combine. Cook the apples until soft, stirring occasionally. Once the mixture starts to simmer, cook for 2 more minutes then remove from the heat and let the mixture cool completely (about 30 minutes).
Preheat the oven to 400° F. Line two large baking sheets with parchment paper.
Place half of the dough rounds on a prepared baking sheet, each about 3 inches apart. Transfer about 2 Tablespoons of the apple filling in the center of each round keeping the edges clear of any filling. Place remaining dough rounds on top of the apple filling and use a fork to crimp the edges.
Whisk together the egg and milk. Use a pastry brush to coat the hand pies with the egg wash. Generously sprinkle C&H® Organic Raw Cane Sugar on top of each pie. Use a sharp knife to cut three small vent holes on the top of each pie.
Bake the hand pies for 20 to 22 minutes or until they are golden brown, and the filling is bubbling. Let pies cool for a couple minutes on the baking sheet before serving.
Granny Smith apples work the best in pies, but a tart red apple such as Honeycrisp works too (or mix them both!)
Baked hand pies may be frozen for up to 3 months. Let them cool completely, then wrap the pies individually and store in an airtight container or freezer bag. Defrost in the refrigerator before bringing to room temperature and serving.