Apple Hand Pies (Small Batch)

Step 1

For the dough: In the bowl of a food processor, add the flour, sugar, and salt.

Step 2

Add the cold butter and shortening then pulse until they are cut into the flour, looking like large pebbles.

Step 3

Add 3 tablespoons cold water then pulse until the dough comes together. If it's too dry, add the remaining water. Alternatively, you can cut in the butter and shortening by hand in a large bowl with a pastry blender.

Step 4

Flatten the dough into an evenly round disk and wrap in plastic wrap. Refrigerate at least 1 hour or until cold.

Step 5

For the filling: In a large saucepan, combine the sugar, cider, lemon juice, cinnamon, nutmeg, and cornstarch. Stir over medium heat until thickened and bubbly.

Step 6

Remove from the heat and stir in vanilla and apples. Cool until room temperature, about 15 minutes.

Step 7

On a lightly floured surface, roll out the dough until 1/8 inch thick. Using a 3-inch cookie cutter or round glass, cut out as many circles as you can and place on a parchment-lined baking sheet.

Step 8

Gather up the dough scraps and reroll. Repeat until all of the dough is gone. You should get 8 circles. If the dough gets too warm and sticks, refrigerate until cold again.

Step 9

Spoon roughly 2 teaspoons of filling in the center of half the circles. Top with the unfilled circles, forming 4 pies. Seal the edges with a floured fork then cut 3 slits into the top. If the dough sticks too much while assembling, refrigerate until cold again.

Step 10

Once fully assembled, freeze for a minimum of 15 minutes. If you're freezing longer than an hour, wrap each one in plastic wrap then store in a freezer bag until ready to bake.

Step 11

When ready to bake, preheat oven to 350F.

Step 12

Brush each pie with the beaten egg. Bake 18-20 minutes or until golden brown. Remove to a cooling rack and cool for at least 15 minutes. Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days.