2019-07-01_Taste_of_the_South_Special_Issues

81 FALL BAKING

Apple Hand Pies

MAKES ABOUT 18

Take your apple pie on the

go with these fl aky delights.

CRUST

2½ cups all-purpose flour

2 tablespoons sugar

½ teaspoon kosher salt

1 cup unsalted butter,

cubed and frozen

½ cup sour cream

3 tablespoons heavy

whipping cream

1 tablespoon fresh lemon juice

FILLING

1 cup diced peeled apples

1⁄3 cup firmly packed light

brown sugar

3 tablespoons unsalted

butter

3 tablespoons raisins

1 teaspoon ground

cinnamon

½ teaspoon vanilla extract

¼ teaspoon kosher salt

¼ teaspoon ground nutmeg

3 tablespoons heavy

whipping cream

2 egg yolks, lightly beaten

2 tablespoons water

1. For crust: In a large bowl, stir
   together flour, sugar, and salt.
   Add frozen butter. Using a pastry
   blender, cut in butter until mixture
   is crumbly.


2. In a small bowl, whisk together
   sour cream, cream, and lemon
   juice. Make a well in center of flour
   mixture; add sour cream mixture,
   and combine with fingertips until
   large lumps form. Shape dough
   into a ball. Wrap in plastic wrap,
   and refrigerate for 1 hour.


3. Line 2 large baking sheets
   with parchment paper.


4. Divide dough in half. On a
   lightly floured surface, roll half of
   dough to 1⁄8-inch thickness. Using
   a 4½ -inch round cutter, cut dough,
   rerolling scraps only once. Transfer
   circles to one prepared pan.
   Repeat with remaining dough.
   Refrigerate for 30 minutes.


5. For filling: In a large skillet,
   combine apples, brown sugar,
   butter, raisins, cinnamon, vanilla,
   salt, and nutmeg. Cook over
   medium heat until apples are
   tender, 8 to 10 minutes. Add
   cream, and stir until mixture is
   heated through.


6. Let dough stand at room
   temperature until just pliable,
   2 to 3 minutes. In a small bowl,
   whisk together egg yolks and
   2 tablespoons water. Spoon 1 to
   2 tablespoons apple filling onto
   half of each dough circle. Quickly
   brush egg wash around edges of
   dough, and fold dough over filling.
   Seal edges, and crimp as desired.
   Return to baking sheets, and
   refrigerate for 30 minutes.


7. Preheat oven to 375°.


8. Lightly brush pies with
   remaining egg wash.


9. Bake until golden brown
   and just slightly cracked, 25 to
   35 minutes. Let cool slightly
   before serving.