Ingredients: |
Ingredients: CRUST:
2½ cups all-purpose flour
½ teaspoon salt
1 cup unsalted butter, chilled, cut into small pieces
½ cup sour cream
4 teaspoons fresh lemon juice
½ cup ice water
2 large apples (peeled, cored and diced small)
⅓ cup granulated sugar
½ teaspoon ground cinnamon
FILLING:
2 large apples (peeled, cored and diced small)
⅓ cup granulated sugar
½ teaspoon ground cinnamon
Pinchof salt
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Directions: |
Directions:
Assemble the Pies: Line a baking sheet with parchment paper. Divide the refrigerated dough in half. On a lightly floured work surface, roll out one half of the dough to ⅛-inch thickness. Using a 4½-inch round biscuit cutter, cut seven circles out of the rolled dough. Transfer the circles to a parchment-lined baking sheet. Repeat the rolling and cutting process with the remaining half of dough. Refrigerate the dough circles for 30 minutes.
Meanwhile, in a small pan, combine the apples, sugar, cinnamon and salt, and cook over low heat for 8-10 minutes, stirring frequently, until the apples are tender. Set aside. Prior to preparing the pies, drain any accumulated liquid from the apples.
Remove the chilled dough from the refrigerator. Spoon about 1 to 2 tablespoons filling onto one half of each circle of dough. Brush a little water around the circumference of the dough, and fold it in half so the other side comes down over the filling, creating a semicircle. Seal the hand pie, and make a decorative edge by pressing the edges of the dough together with the tines of a fork. Refrigerate the assembled hand pies for 30 minutes.
Bake the Pies: Preheat oven to 375 degrees F. In a small bowl, whisk together the egg yolk and water for the egg wash. Remove the chilled hand pies from the refrigerator, and lightly brush with the egg yolk wash.
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This recipe for Apple Hand Pies is from