I’ve never been a pie person. The crust is good, but the filling is always just too much. The texture’s a little weird, it’s a little too gooey, a little too sweet. But when we chose a remake dish for Fourth of July week, few things seem more American than apple pie.
I settled on trying this recipe from a site called Faux Martha for apple hand pies. I think the funniest thing about these little pies are all the available names. I made apple pie for how “American” it seems, but I brought them to a barbecue, everyone kept calling them apple empanadas. Really, I’m not sure if there’s a difference between pie and empanada, and I live in Tucson, where we apparently instinctively refer to things by their Mexican name (though only a couple of the girls at the party are actually Latina). Anyway, I brought them to a Fourth of July barbecue, and everybody gave them good reviews. I had one the next day, and I actually do think it was rather tasty. The filling wasn’t overwhelming, and I liked the crust flavor.
Apple Hand Pies (recipe from The Faux Martha)
Pie Crust Ingredients
2 1/2 cups flour
2 Tbsp sugar
1 tsp salt
2 sticks unsalted cold butter, sliced into pats
1 cup ice water
Pie Filling Ingredients
3 apples, your choice (I went with Gala and Granny Smith)
1 tsp lemon juice
1/4 cup sugar
1 Tbsp flour
1/8 tsp salt
1/2 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp cloves
1 egg, beaten (for egg wash)
Whisk together flour, sugar, and salt in large bowl. Add butter slowly using your hands or a pastry cutter. Blend until it takes on the consistency of coarse sand. Add ice water a little at a time until the dough comes together into a ball. Cut the ball in half, form into two disks, wrap in plastic, and chill in the fridge for approximately 30 minutes.
While the dough chills, prepare the apple pie filling. Peel, core, and dice the apples. (Go for a very small dice to accommodate the size of the pie.) Add the seasonings and stir together. Set aside.
Once chilled, roll the dough out on a floured surface. Cut circles using a biscuit cutter (Faux Martha recommends rolling it to 1/8″ thick and cutting it with a 4 1/4″ biscuit cutter.) Line the circles onto a parchment lined baking sheet, and add a dollop of filling to the center of each one. Make sure to leave a little space around the edges. Fold the dough over and use a fork to pinch the edges together. Cut a slit in the top (for breathing while baking), brush a little of the egg wash over the top (for color). Pop the pies into a 375 degree oven for about 20-23 minutes.