Here in Chumlaki it’s mid-November, and fall is in full swing. Last week, I was craving the apple hand pies my family in America would make during the apple harvesting season, so I decided to try to create them in Georgia. I would love to say that I made this recipe, but the foundation came fromThe Faux Martha blog.
Dough (makes about 18):
2.5 coffee cups of flour
1 small spoonful of salt
2 small spoonfuls of sugar
200 g of butter (cold)
1 coffee cup of water (very cold)
- Mix flour, salt, and sugar in bowl.
- Cut butter into small cubes and place in the bowl.
- With 2 knives make and “x” and continue cutting the dough so that the butter is in smaller cubes
- Slowly add water, mixing with a spoon until dough is firm.
- Refrigerate until you are ready to roll out the dough (I made the dough before I left for school that day and it worked perfectly).
3 large apples (peeled, cored, diced)
2 large spoons of sugar
1 big spoon of flour
2 small spoons of ground ginger, cinnamon, ground nutmeg
- In a bowl, mix ingredients.
1 egg yolk
- To make the pies, roll out your dough so that it is 1/2cm-1cm thick. Remember work quickly, since this is a pastry dough (aka lots of butter chunks) you don’t want the butter to melt until the pies are cooking in the oven.
- Turn the oven on medium heat.
- Using a circular object (coffee cup?) cut out circles in your dough.
- Place your circles on a cooking pan. Fill half of circle with the apple mixture leaving room to seal the pie.
- To seal the pie, fold over the other half and press a fork around the edges (make sure you get the corners or juice will leak out).
- Then spread egg yolk on top, sprinkle a littler sugar, and cut two ventilation holes on top.
- Let pies cook for 20 minutes, and enjoy.