APPLE HAND PIES
Makes 8 small pies
- 360 g (2 1/2 cups) all purpose flour
- 2 tbsp. granulated sugar
- 1/4 tsp. flaky salt
- 225 g (2 sticks) very cold salted butter
- 5-8 tbsp. ice water
FILLING & TOPPING
- 3 tbsp. (40 g) granulated sugar
- 2 tbsp. (30 g) salted butter
- 2 cups peeled, cored and 1 x 1 cm diced apple (about 3-4 depending on size)
- 1/2 tsp. ground cinnamon
- 1 tbsp. lemon juice
- 1 tsp. cornstarch
- 50 g almond paste, grated
- 1 egg
- pinch of salt
- 1 tbsp. turbinado sugar
- Mix together flour, sugar and salt in a large bowl. Use a cheese slicer, if you have one, to slice the butter thinly – if not, you can simply dice the butter with a knife. Add the sliced or diced butter to the dry ingredients, and using your fingers or a pastry cutter, cut in the butter until dough is crumbly but there are still some small visible pieces of butter.
- Drizzle with ice water, 1 tbsp at a time, and mix gently with a fork until dough just comes together, do not knead the dough.
- Form the dough into two evenly sized balls. Flatten into discs, wrap in plastic wrap and place in fridge for at least one hour but preferably overnight.
- Place the sugar in a heavy-bottomed saucepan. Place the pan over medium high heat until the sugar starts melting around the edges. Turn the heat down to low and stir gently with a wooden spoon until sugar is completely melted and golden brown. Be careful not to burn the sugar!
- Add in the butter, piece by piece, stirring between each addition.
- Stir in the diced apples (the caramel might harden at this point, but don’t worry, just keep cooking and it’ll melt again) and cook for about 2 minutes.
- Mix lemon juice and cornstarch in a small bowl and add to the mixture. Cook for 1 minute until the mixture thickens. Let cool completely, then stir in the grated almond paste.
ASSEMBLY & BAKING
- Let the dough rest for a few minutes at room temperature. Roll out one piece of the dough into a large circle about 1/8 inch (3 mm) thick, on a lightly floured surface. Make sure to roll and turn the dough so it doesn’t stick to the surface. Using a 9 cm (3.5 inch) cutter, cut out 8 rounds from the dough and transfer onto a baking sheet covered with baking paper. Cut out flowers or stars or whatever you want as decoration from the leftover dough, then wrap the leftover dough in plastic wrap and place in the fridge.
- Roll out the other piece of dough on a lightly floured surface. Cut out lids, strips for lattice or any other decorative pattern with cutters. Use up any leftover dough if needed.
- Spoon the filling onto the dough rounds, leaving a small border free from filling. Brush the border with some water, then place cutouts, lid or lattice on top of the filling. Press gently around the edges to seal, or use a fork to seal. Transfer the pies to the freezer for 15 minutes, meanwhile preheat the oven to 200°C (390°F).
- Whisk together the egg with a pinch of salt in a small bowl. Brush the pies with the egg wash, then sprinkle with turbinado sugar.
- Bake until golden brown, about 25-30 minutes. Let cool a little, then serve with vanilla ice cream.
By : Callmecupcake