APPLE HAND PIES also known as turnovers/ any fruit filling Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 large GREEN APPLES, peeled and cored
2 tablespoons BUTTER
1/4 teaspoons SALT
1/4 c. plus 1 teaspoon WHITE SUGAR
2 tablespoons packed BROWN SUGAR
1 1/2 teaspoons ground CINNAMON, or to taste
1 teaspoon WATER
1 pound PREPARED PIE DOUGH, cut into 4 pieces
1 EGG
2 teaspoons MILK
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Directions: |
Directions:Line a baking sheet with a silicon mat or parchment paper Cut apples into quarters, cut each quarter into 3 wedges, and cut wedges into chunks.
Melt butter in a large skillet over medium heat; let butter brown to a light golden color, about 1 minute or until it smells toasted. Stir apples into hot butter; sprinkle with salt, 1/4 cup white sugar, and brown sugar. Cook and stir apple mixture until apple are softened, about 5 minutes. Mix in cinnamon and water; continue cooking until apple's are soft and sticky, 1 to 2 more minutes. Spread apple filling onto a plate to cool.
Preheat oven to 400 f. Shape 1 dough piece into a thick disk, put on a floured work surface, and roll into a circle about 8 inches in diameter. Spoon 1/3 to 1/2 cup apple filling into center. Fold dough over filling. leaving about 1 inch of bottom dough visible below top side. Using your fingertips, gently press dough closed around filling. fold overhanging bottom part of dough up over top edge and pinch overhang tightly to top part of crust to seal, working your way around crust. Repeat with remaining dough and filling.
Transfer pies to prepared baking sheet. Whish egg with milk in a small bowl until thoroughly combined. Brush top of each hand pie with egg mixture and sprinkle each with about 1/4 teaspoon of remaining white sugar. Cut 3 small vent holes in the top of each pie. Bake until pies are golden brown and filling is bubbling. 25 to 30 minutes. Cool at least 15 minutes before serving. |
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Number Of
Servings: |
Number Of
Servings:4 full size |
Preparation
Time: |
Preparation
Time:60 minutes |
Personal
Notes: |
Personal
Notes: Any favorite pie fillings-both sweet and savory- will work. chef John
on cinnamon we recommend starting with 1 teaspoon and tasting the filling before adding more.
For star- shaping pies, we cut the dough with star-shaped cookies cutters (a 2 3/4 - inch star cutter for the bottom layer, and a 3 1/2 - inch star cutter for the top layers). gave each star 1 heaping teaspoon filling, wet the facing dough edges, and pressed them together to seal. We baked them just 15 minutes. There was enough dough and filling for 8 stars, plus some extra filling to enjoy with ice cream.)
Make sure you make those vents good. Two of my pies exploded- ha- ha. the filling is delicious!- freckles
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