Sunday, April 21, 2013

Apple Hand Pies


The delicious baked dish that can hold in itself a savory meal or a decadent dessert. 

Pies were historically created as an easy storage and carrying method of cooking--The first pies were actually called "coffins" or "coffyns" (the word actually meant a basket or box).--Pie History 

In this case I wanted to make something even more mobile, 
a pie you could hold in your hand, 
something you could easily mingle with, 
something you could pair with a nice cup of tea,
 or a smooth sip of coffee; 

I give you the hand pie.

Recipe adapted from Just a Taste 
2 cups flour
1/2 tsp salt
1/2 tsp baking powder
2 tsp sugar
3/4  cup coconut oil, solid, divided
1/4 cup butter, cubed
1/2 cup plain greek yogurt

 Apple Filling
2 cups granny smith apples
1 tsp cinnamon
2 tbs sugar
2tbs flour
2 tsp lemon juice

Egg wash
1 egg  +1 tbs water

Pulse flour, salt, baking soda and sugar together. Add coconut oil 4 tbs at a time and pulse until flour starts to crumble. Pulse in cubed butter. Add in greek yogurt 4 tbs at a time and pulse until mixture is wet and quite crumbly .

Dump onto a floured surface. Fraisage the dough together and then kneed 5-8 times. Roll into 8x10in rectangle. Dust top with flour and roll into thirds--like a coil.

Turn 90 degrees and roll out dough again into an 8x10 rectangle

Fold again into thirds and then tightly wrap in plastic wrap and refrigerate for 30 min. (you can store in fridge up to 5 days if making ahead of time)--if you are pressed for time you can refrigerate for 10-15 min, just to get a  solid form.

Preheat oven 425 F.

Once set for 30 min in the fridge, remove from fridge and let sit on counter for  10-15 to soften a bit. Roll out into ~12x12 to 14x14 square.

Using a 3in biscuit/cookie cutter and cut out as many circles as possible; molding and re-rolling out the dough as needed.

Evenly space out dough circles on a parchment lined baking sheet.
Spoon about 1 tbs worth of filling into the center of the circle and top with another circle.

Seal edges with a fork--don't be afraid to push down on the top circle and apply a good amount of pressure to seal because these puff up quite a bit!

Brush each pie with an egg wash, and using a sharp knife slice air vents into the tops of the dough.

Sprinkle with a little sugar, if desired, and bake for 15 min, until tops are a golden brown.

Let cool for 10 min before serving.


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