Apple Hand Pies

Posted on November 18, 2012 by

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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)

  1. Mix flour, salt, and sugar in bowl.
  2. Cut butter into small cubes and place in the bowl.
  3. With 2 knives make and “x” and continue cutting the dough so that the butter is in smaller cubes
  4. Slowly add water, mixing with a spoon until dough is firm.
  5. 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).

Filling:

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

  1. In a bowl, mix ingredients.

The Assembly:

1 egg yolk

  1. 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.
  2. Turn the oven on medium heat.
  3. Using a circular object (coffee cup?) cut out circles in your dough.
  4. Place your circles on a cooking pan. Fill half of circle with the apple mixture leaving room to seal the pie.
  5. 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).
  6. Then spread egg yolk on top, sprinkle a littler sugar, and cut two ventilation holes on top.
  7. Let pies cook for 20 minutes, and enjoy.

The Pies are ready to be baked!

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