Friday, September 23, 2011
Growing up, we were always so excited when Mom would make them because she'd let us have apple pie (without the ice cream this time) for breakfast!! Mom, K, and I were sitting around the kitchen table last weekend when Mom gave us her recipe. K said, I never realized how your apple pie is so good for you. Mom doesn't put any sugar into the filling, and the crust has very little also. K said, I never realized that pie was so good for you; sneaky Mom, very sneaky! Mom laughed and agreed.
I wanted to make hand pies because for two people to eat a whole apple pie is ambitious. Over the summer, I saw many different hand pies on MANY blogs. But, I kept hesitating because I didn't want to turn on the oven. Now that the air is definitely crisp here in Boston it was the perfect thing to make. They are also really easy to transport so perfect for bringing to a party or as a host/hostess gift! These can also be made with as much or as little effort as you feel like. Use my crust recipe below, or store-bought crust; same for the caramel sauce! Either way, they will taste (and look) amazing.
Serves: 24 (24 handpies)
2 tablespoons cinnamon
1/2 cup sugar
1/3 cup heavy cream
1 1/2 cups flour
1 cup (2 sticks) butter
1/2 cup ice water
Peel and core the apples. Cut into small bite-sized chunks and place into a bowl. Toss with cinnamon and set aside. Make the caramel sauce by heating the sugar in a heavy bottomed saucepan. Whisk (or you can use a wooden spoon and stir) the mixture often. When the sugar is caramel in color, immediately remove from the heat and whisk in the heavy cream. Whisk until completely combined. Set aside.
Now make the dough for the hand pies. Pour the flour into a large bowl and whisk lightly. Cut the butter into small chunks (I like to cut it into tablespoons as shown on the wrapper and then each tablespoon in half). Using two forks, a pastry blender, or your hands, cut the butter into the flour. Stop when the butter is slightly smaller than pea-sized. Add the ice water one tablespoon at a time mixing with a fork (or your hands lightly). Continue adding ice water until the dough comes together; it may still be a little crumbly but should be a cohesive dough. Roll out the dough into a large rectangle 1/4 inch thickness. (If the dough is hard to work with, refrigerate at least 30 minutes, up to overnight before continuing).
Preheat the oven to 400 degrees F. Using a glass, cut out small circles of the dough. Toss the apples with caramel sauce and place one tablespoon of apple-caramel mixture into each. Fold up and use a fork to press the ends together, imitating a pie. Place the hand pies on a greased cookie sheet. Beat the egg with one tablespoon of water. Brush over the tops of the hand pies. Carefully cut the tops of each with a tiny slit for the air to escape. Bake for 25-35 minutes, until the pies are golden brown. Let cool until they are just warm to the touch (the inside will stay hotter) and serve.
If you have leftover caramel sauce, I like to drizzle it on top. Or, if you're serving it with store bought caramel sauce, warm it up slightly and serve it in a little dish on the side so people can dip if they so choose.
I hope you all enjoyed Apple Week as much as I have! Over the next few weeks, there will be two more delicious apple recipes coming your way; just think of them as encores!
Until the next time my oven is on...
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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