Apple Hand Pies
These tasty little pies are not only adorable, but scrumptious. I love to fill them with apples, but they also work wonderfully with pretty much any seasonal fruit. They reheat beautifully in the toaster...and also go well with coffee. Just saying.
Equipment
Ingredients
FOR THE CRUST:
- ¾ cup plus 2 tablespoons tapioca flour
- ¾ cup cornstarch
- ¼ cup plus 2 tablespoons sweet rice flour plus more for dusting
- ¼ cup sorghum flour
- 2 tablespoons granulated sugar
- ¼ teaspoon sea salt
- 1½ teaspoons xanthan gum
- 1 cup 2 sticks cold, unsalted butter, diced
- 3 large eggs
FOR THE FILLING:
- 2 tablespoons unsalted butter
- 2 large granny smith apples peeled and cut into a large dice
- ½ teaspoon cinnamon
- ⅓ cup brown sugar
Instructions
- In a stand mixer fitted with the paddle attachment, combine all the dry ingredients on low speed. Slowly add the butter and beat until the mixture resembles coarse crumbs.
- Add the eggs, one at a time, and beat on high speed until the mixture forms one solid lump.
- Turn out onto a work surface, dusted with rice flour and knead 3 times. Divide in half, pat each half into a disk, and wrap well with plastic. Refrigerate for 2 hours or up to 2 days.
- Make the filling. Melt butter over medium heat in a large skillet. Add apples and saute for three minutes or until they begin to soften slightly.
- Stir in cinnamon and brown sugar and cook 2 minutes more, until brown sugar has melted. Remove from heat an let cool completely.
- Preheat the oven to 350 degrees.
- Remove dough from refrigerator and roll one portion out to the thickness of about ⅛ of an inch on a surface that has been lightly dusted with sweet rice flour.
- Using a toaster pastry shaped cookie cutter (or round 4½ inch diameter biscuit cutter), cut as many bottoms as possible, gathering and re-rolling out the dough a few times.
- Place the pie bottoms on two cookie sheets and set aside. Repeat with remaining dough so you have the same number of bottoms and tops.
- Place 1 tablespoon of pie filling on each pie bottom. Make an egg wash using 1 yolk and 1 tablespoon of water. Brush egg-wash around the edges of each pie using a pastry brush.
- Place the top crust on each pie and use the tines of a fork to seal edges all around each pie. Sprinkle pies with granulated sugar, if desired.
- Bake pies for 15-20 minutes or until golden brown. Remove from cookie sheet to a cooling rack to cool completely. Store in an airtight container at room temperature for up to 3 days.
Nutrition
Calories: 293kcalCarbohydrates: 31gProtein: 2gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 87mgSodium: 213mgPotassium: 75mgFiber: 1gSugar: 11gVitamin A: 607IUVitamin C: 1mgCalcium: 20mgIron: 1mg
Tried this recipe?Let us know how it was!