Apple Hand Pies

Posted on November 18, 2012 by kjmaher

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).

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

In a bowl, mix ingredients.

The Assembly:

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.