Apple Hand Pies

We were having dinner with friends and I offered to make dessert...without thinking about what I was going to make.  Since we are right in the middle of apple season, apple pie seemed like a natural choice.  But I wanted something a little different...something I've never made before.  As I usually do when I need inspiration, I turned to Good Things Catered, and came across the hand pie recipe. Switching the strawberries out for apple pie filling, I had a perfect dessert!

(adapted from Good Things Catered)

makes 6 hand pies

Pastry:

1 1/4 c. unbleached all-purpose flour
1 Tbsp sugar
1/4 tsp salt
1 tsp lemon zest
1 sticks (1/2 c.) cold unsalted butter, cut into 1/4 in pieces
1/4 tsp vanilla extract
3-4 Tbsp cold buttermilk (whole milk with a dash of fresh lemon juice can be subbed)
powdered sugar for dusting

1 egg, lightly beaten

Combine the flour, sugar, salt, and lemon zest in a food processor, and pulse until combined.

Add the butter, and pulse until the butter is in pea-sized pieces.

Add 3 tbsp of buttermilk, and pulse until the dough comes together (about 30 seconds), adding the last tablespoon if needed.

Turn dough out onto a piece of plastic wrap, shape into a disk, and wrap and refrigerate for at least one hour.

Filling:

2 Granny Smith apples, peeled, cored, and diced (2 cups cubes)

3 tbsp sugar

juice of 1/2 lemon

1 1/2 tsp minute tapioca

1/4 tsp cinnamon

Toss all ingredients together.

To prepare:  

Preheat the oven to 400 F.

Lightly dust a work surface with powdered sugar.  

Work with half the dough at a time.

Roll out to 1/8" thickness, and cut into a 5-6" circle.

Put 2-3 tbsp filling in the middle, fold the dough over and pinch closed.

Repeat with remaining dough.

Place hand pies on a Silpat- lined baking sheet, and brush with some of the beaten egg. 

Cut a slit in the top so the steam can escape.

Repeat with remaining dough.

Bake for about 20 minutes, or until golden brown. 

Transfer to a wire rack to cool for a few minutes before eating.