Apple Hand Pies

We were having dinner with friends and I offered to make dessert…without thinking about what I was going to make.  Since we are right in the middle of apple season, apple pie seemed like a natural choice.  But I wanted something a little different…something I’ve never made before.  As I usually do when I need inspiration, I turned to Good Things Catered, and came across the hand pie recipe. Switching the strawberries out for apple pie filling, I had a perfect dessert!

(adapted from Good Things Catered)
makes 6 hand pies
Pastry:
1 1/4 c. unbleached all-purpose flour
1 Tbsp sugar
1/4 tsp salt
1 tsp lemon zest
1 sticks (1/2 c.) cold unsalted butter, cut into 1/4 in pieces
1/4 tsp vanilla extract
3-4 Tbsp cold buttermilk (whole milk with a dash of fresh lemon juice can be subbed)
powdered sugar for dusting
1 egg, lightly beaten

Combine the flour, sugar, salt, and lemon zest in a food processor, and pulse until combined.
Add the butter, and pulse until the butter is in pea-sized pieces.
Add 3 tbsp of buttermilk, and pulse until the dough comes together (about 30 seconds), adding the last tablespoon if needed.
Turn dough out onto a piece of plastic wrap, shape into a disk, and wrap and refrigerate for at least one hour.
Filling:
2 Granny Smith apples, peeled, cored, and diced (2 cups cubes)
3 tbsp sugar
juice of 1/2 lemon
1 1/2 tsp minute tapioca
1/4 tsp cinnamon
Toss all ingredients together.
To prepare:  
Preheat the oven to 400 F.
Lightly dust a work surface with powdered sugar.  
Work with half the dough at a time.
Roll out to 1/8″ thickness, and cut into a 5-6″ circle.
Put 2-3 tbsp filling in the middle, fold the dough over and pinch closed.
Repeat with remaining dough.
Place hand pies on a Silpat- lined baking sheet, and brush with some of the beaten egg. 
Cut a slit in the top so the steam can escape.
Repeat with remaining dough.
Bake for about 20 minutes, or until golden brown. 
Transfer to a wire rack to cool for a few minutes before eating.
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