Instructions
Pie Crust
Step 1
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).
Step 2
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.
Step 3
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.
Step 4
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.
Apple Filling
Step 5
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).
Assembly
Step 6
Preheat the oven to 400° F. Line two large baking sheets with parchment paper.
Step 7
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.
Step 8
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.
Step 9
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.
Additional Tip
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.
