Tuesday, November 3, 2015

Thumbs Up for Apple Hand Pies

These sweet little apple pies, filled with WVU apples, were inspired by Cooking Light.  I made mine with 1/2 whole wheat pastry flour and cut the sugar slightly.  

Apple Hand Pies

(Serves 8)

In a food processor, mix flours, powdered sugar and salt.  Pulse 2 times.
1 cup whole wheat pastry flour
3/4 cup all purpose flour
2 tablespoon powdered sugar
1/4 teaspoon salt

Add buttery spread.  Pulse 4 times, to make a cornmeal like mixture.
5 1/2 tablespoon Earth Balance buttery Spread

With motor running, add cold water through the chute and process just until combined.
6 tablespoons ice water
Press dough into a 4-inch circle.  Enclose in plastic wrap and refrigerate 30 min utes.

Mix apples, brown sugar, cinnamon and oil in a saucepan.  Cook over medium heat 8 minutes.  Remove from pan and cool.
3 cups apples, peeled and diced
2 tablespoon brown sugar
2 teaspoon walnut oil
1/2 teaspoon cinnamon

Pull dough from refrigerator.  Divide into 8 pieces.  On a floured surface, roll each peace into a 5 inch circle.  Cut half of circle with the pastry cutouts. Mine had apple cutouts.

On the other half of dough, top with 2 tablespoons cooked apple mix.  Spread evenly to about 1/2 inch from edge.  Fold dough over.  Crimp ends with fork. 

Place unbaked pies on a baking sheet covered with parchment paper.  Brush tops of pastry with egg white.  Sprinkle with turbinado sugar.
1 egg white, lightly beaten
1 tablespoon turbinado sugar

Bake at 425F for 20 minutes.  Cool on wire rack.



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