Spiced Apple Hand Pies Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">2 tablespoons granulated sugar</li><li class="ingredients-single-item">1/4 teaspoon salt</li><li class="ingredients-single-item">225g cold unsalted butter, cubed</li><li class="ingredients-single-item">60-80ml ice water</li><li class="ingredients-single-item">1 teaspoon apple cider vinegar</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">500g Granny Smith apples (about 4 medium), peeled, cored and diced into 1cm pieces</li><li class="ingredients-single-item">75g light brown sugar</li><li class="ingredients-single-item">2 tablespoons fresh lemon juice</li><li class="ingredients-single-item">2 tablespoons cornstarch</li><li class="ingredients-single-item">1 teaspoon ground cinnamon</li><li class="ingredients-single-item">1/4 teaspoon ground nutmeg</li><li class="ingredients-single-item">1/4 teaspoon ground ginger</li><li class="ingredients-single-item">Pinch of cloves</li><li class="ingredients-single-item">For assembly:</li><li class="ingredients-single-item">1 large egg, beaten with 1 tablespoon water</li><li class="ingredients-single-item">2 tablespoons demerara sugar (or granulated sugar)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Food processor (optional for pastry)</li><li class="equipment-single-item">10cm round cookie cutter or glass</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Pastry brush</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Make the pastry: In a large bowl or food processor, combine the flour, sugar, and salt. Add the cold cubed butter and pulse or use your fingertips to work the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces remaining (these butter pockets create the flaky layers in your pastry). Mix the ice water and apple cider vinegar together in a small cup - the vinegar helps inhibit gluten development, ensuring a tender crust.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Drizzle the cold water mixture over the flour mixture, 1 tablespoon at a time, mixing gently until the dough just begins to come together. You may not need all the water - stop when the dough holds together when pinched. Divide the dough into two equal portions, shape each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 2 days. Cold dough is essential for maintaining those beautiful butter layers that create flaky pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the dough chills, prepare the filling. In a medium saucepan, combine the diced apples, brown sugar, and lemon juice. Cook over medium heat for about 5 minutes until apples begin to soften but still maintain some firmness. The precise cooking time matters here - you want the apples partially cooked as they'll finish cooking in the oven.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a small bowl, mix cornstarch with all the spices, then sprinkle over the cooking apples and stir well. Continue cooking for 2-3 minutes until the mixture thickens and becomes glossy. The cornstarch acts as a thickening agent, preventing a soggy filling that could compromise your pastry. Remove from heat and let the filling cool completely - warm filling will melt the butter in your pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your oven to 190°C (375°F) and line two baking sheets with parchment paper. On a lightly floured surface, roll out one disk of dough to about 3mm thickness. Using a 10cm round cutter or glass, cut out as many circles as possible. Re-roll scraps once to cut additional circles. Repeat with the second disk of dough. You should have approximately 16 circles total.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Place about 1-2 tablespoons of the cooled apple filling in the center of half of the dough circles, leaving a 1cm border around the edges. Be careful not to overfill - this is the most common mistake with hand pies and leads to filling leakage. Brush the edges with egg wash, which acts as a "glue" to seal your pies.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Top each filled circle with a second dough circle. Press the edges firmly with your fingers, then crimp with a fork to ensure a good seal. Cut a small vent in the top of each pie to allow steam to escape during baking - this prevents the pastry from becoming soggy and helps maintain the integrity of your pies.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Transfer the assembled pies to the prepared baking sheets, spacing them about 5cm apart. Brush the tops with the remaining egg wash, which will give your pies that beautiful golden-brown shine. Sprinkle generously with demerara sugar for a pleasant crunch and caramelized sweetness.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake for 22-25 minutes, rotating the pans halfway through baking, until the pies are deeply golden brown. Look for a color deeper than you might initially think is necessary - this ensures a fully cooked, crisp bottom crust. The filling should be bubbling through the vents, which is another sign of doneness.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Let the pies cool on the baking sheets for 10 minutes before transferring to a wire rack to cool further. These hand pies are delicious warm or at room temperature and will keep well in an airtight container at room temperature for 2 days, or refrigerated for up to 5 days. For longer storage, freeze the unbaked assembled pies and bake directly from frozen, adding a few extra minutes to the baking time.</li></ol>