Ingredients
Scale
For the Crust
- 2 cups all-purpose flour: Provides structure to the dough.
- 1 teaspoon salt: Enhances the overall flavor.
- 1 tablespoon sugar: Adds a subtle sweetness.
- ¾ cup vegetable shortening (Crisco is preferred): Ensures a tender, flaky texture.
- 4 to 8 tablespoons ice-cold water: Helps bind the dough without making it sticky.
For the Filling
- 2 large baking apples, peeled, cored, and diced: Granny Smith or Honeycrisp work best for their balance of sweetness and tartness.
- 3 tablespoons granulated sugar: Sweetens the filling.
- 3 tablespoons light brown sugar: Adds depth and caramel-like notes.
- 1 ½ teaspoons apple pie spice: A warm blend of cinnamon, nutmeg, and cloves.
- 1 teaspoon all-purpose flour: Thickens the filling slightly.
For Topping
- 1 large egg: Used for the egg wash to create a golden crust.
- 1 teaspoon water: Thins the egg wash for even application.
- Sparkling sugar (optional): Adds a decorative and crunchy finish.
Instructions
Making the Crust
- Combine Dry Ingredients: In a large bowl, whisk together the flour, salt, and sugar. This step evenly distributes the ingredients, ensuring a consistent dough.
- Cut in Shortening: Use a pastry blender or two knives to cut the shortening into the flour mixture until it resembles coarse crumbs. This creates the flaky layers that make pie crust irresistible.
- Add Water Gradually: Stir in water a tablespoon at a time, using a fork to mix. Test the dough by squeezing a small amount in your hand—if it holds together without crumbling, it’s ready. Add more water if needed.
- Shape and Chill: Gather the dough into a ball, flatten it into a disk, and wrap it in plastic wrap. Chill for at least 30 minutes, as this step makes the dough easier to roll and prevents shrinking during baking.
Preparing the Filling
- Dice the Apples: Peel, core, and dice the apples into small, uniform pieces. This ensures they cook evenly.
- Mix Ingredients: In a medium bowl, toss the apples with granulated sugar, brown sugar, apple pie spice, and flour. The mixture should look evenly coated and slightly moist.
Assembling the Hand Pies
- Roll the Dough: On a floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a 5-inch round cookie cutter to cut out circles. Reroll scraps to make additional circles.
- Add Filling: Place a heaping tablespoon of the apple mixture in the center of each circle. Leave any excess liquid behind to prevent soggy pies.
- Fold and Seal: Fold the dough over the filling to form a half-moon shape. Press the edges together with your fingers, then crimp with a fork to seal.
- Prepare for Baking: Arrange the pies on a parchment-lined baking sheet. Use a sharp knife to cut two small slits on top of each pie for ventilation.
- Apply Egg Wash: In a small bowl, whisk the egg and water together. Brush this mixture over the pies for a glossy finish. Sprinkle with sparkling sugar if desired.
Baking
- Preheat the Oven: Heat your oven to 400°F (200°C) while assembling the pies.
- Bake: Place the tray in the oven and bake for 20–25 minutes, or until the pies are golden brown.
- Cool: Allow the pies to cool slightly before serving. If desired, drizzle with salted caramel sauce for an extra indulgent touch.
Notes
- Choosing Apples: Opt for baking apples like Granny Smith or Honeycrisp, as they hold their shape well and offer a balanced flavor.
- Preventing Soggy Crusts: Avoid adding too much liquid from the filling to the pies. Excess moisture can make the crust soggy.
- Rolling Dough Evenly: Use a rolling pin with adjustable rings for uniform thickness.
- Testing Doneness: The pies are done when the crust is golden brown and slightly firm to the touch.
- Troubleshooting:
- If the crust cracks while folding, patch it with a small piece of dough and brush with water to seal.
- If the pies brown too quickly, tent them with foil for the remaining bake time.
- Prep Time: 20 minutes
- Cook Time: 22 minutes