Apple Hand Pies
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A few important things to note before you make the apple hand pies. First, work quickly! It is vital that the butter stays cold in order to create flakey distinctive layers. Try not to use palms when incorporating butter into flour as this is the hottest part of our hands. You’ll see when performing the fraisages (Ireland- wut? You’ll see in a second!) the need to work super quick! As mentioned, the palms are the hottest part of our hands. I aim to perform the fraisages in under 2 minutes.
You’ll notice once you make the filling there is moisture at the bottom of the bowl- don’t mix this in. I know, I know, but apples are actually 84% water so by using sugar to draw out some of the moister it keeps the hand pies crisp!
Apple Hand Pies
Prep time: 15 minutes
Cook time: 20 minutes
Yields: 6 hand pies
Author: Ireland Lindsay
Ingredients:
250g or 2 cups AP (all-purpose) flour plus more for rolling out.
2 teaspoons sugar
1 1/2 teaspoons salt
225g or 2 sticks plus 1 tablespoon of cold unsalted butter, cut into 3/4″ cubes
100g or 6 tablespoons ice cold water
1 tablespoon apple cider or white vinegar
2 apples totaling around 500g (I use pink lady)
56g or 1/4 cup white sugar
7g or 1 tablespoon of cinnamon
14g or 2 tablespoons cornstarch
14g or 2 tablespoons lemon juice
1 egg
FOR THE HAND PIES:
COMBINE into a large bowl AP flour, sugar and salt then whisk to incorporate. Add in cubed butter then, working quickly, coat butter cubes in flour and press with fingertips (try not to use palms) till crumbly mixture comes together. Add vinegar and stream in water adding a few tablespoons at a time (you may need less water or more so add it in portions) and mix with a fork till it just comes together, then stop to avoid gluten formation.
AT this point your pie should have a shaggy appearance with a few crumbs not sticking here and there it will not be a “fully formed dough” quite yet- a good way to tell is if you take a portion of dough and squeeze in your hand it should stay together, not crumble. Once you have a shaggy dough flip onto a work surface. At this point you will perform 2 fraisages- sounds scary but trust be its easy as pie (pun most definitely intended).
TO perform the fraisage take your pie dough and form into a loose rectangle about 2-3 inches thick. Starting at the top of the rectangle (farthest from you) take the heel of your hand and press down firmly as you push dough away from you. This action should spread the butter into “sheets” rather than the traditional ball for maximum flake. Continue down the rectangle taking the heel of your hand and pressing firmly down as you push dough away from you till you finish the rectangle and are left with a pile of pie dough. Continue this same fraisage process 1 more time. Don’t forget to work quickly!
ONCE finished, separate dough into 2 portions, wrap with cling film, and refrigerate while you make filling.
FOR THE FILLING:
FOR the filling use a mandolin to slice apples (you can also use a knife and just slice thinly). Once apples are sliced add them into a bowl along with sugar, cinnamon, cornstarch and lemon juice- mix thoroughly to distribute all ingredients. Cover and set aside.
TO ASSEMBLE:
PREHEAT oven to 375 F and prepare an egg wash by beating 1 egg.
DUST work surface with flour then roll out one portion of pie crust till ¼ inch thick (Do not roll out too thin or else you will lose the precious flake and it will cook unevenly) cut into 6 even squares wide enough to place your apple, about 4x4 inches. Place apple filling then paint egg wash around the edge of pie crust to act as a glue, cover with a compatible top and use a fork to press edges shut (Optionally: trim edges after you press them for a super sharp look). Brush with egg wash, then take a knife to pierce 4 slits on the tops of the hand pies to let steam release in the oven. Optionally top with sugar. Repeat process with remaining pie crust portion to form 6 hand pies.
TRANSFER pies to a parchment lined baking sheet and bake for 18-20 minutes or until golden brown.
LET cool for 5 minutes then enjoy as is, or with the addition of ice cream.
Recipe by @IreBakes
