Why does it work
- Cooking the apple filling before assembled by hand makes the apple completely tender and maintains the air gap between the filling and crust.
- Fresh apple cadders underscore and focuses the taste of dark apple in filling, and brown sugar and hot spices give these hands a classic apple pie taste profile to these hands.
- Grandma gives the perfect balance of sweet and sharp taste to the pees using a combination of Smith and Golden delicious apples.
In the ecolon of the piez, the rank is very rank for me by hand. They are the portable, shared, adorable, adorable cousin of traditional fruit pie, as well as they maximize the ratio of layer pastry to pack more butter pastry in each bite than a traditional pie. Hand -by -hand breakfast is equally at home next to a cup of coffee, tucking as a snack in a lunchbox, or served with a scoop of ice cream for sweets.
So when the first cold of the decline is in the air, it is one of my favorite methods to celebrate the weather to make a juicy apple hand full of aromatic warm spices. Because there is only a small pocket of filling inside the hand pie, it actually needs to pack a punch. When I was making this recipe, I wanted me to distribute the taste of deep apples with a lot of hot spices, and be gentle without being dirty. I wanted pastry filling to be butter and crispy, not a sogi or extremely thick. I am happy to say that after the round of tests and rounds, I landed on an apple hand pie recipe that distributes on all the instructions. Here is told how to make them.
Serious Eats / Debbie
Tips for fully baked apple hand pie
Select the combination of apples. As Kenji discusses Guide to take the best apple for apple pieThe taste and texture you have chosen by the apple you choose greatly affect. To fill a one with tender, but still remains with apple and a bright fruit taste, I settled on a mixture of spicy grandmother Smith and sweet golden delicious, both of them hold their size well during baking – here does not fill any expressions!
Undeavate the filling. I knew that these small grinds would bake a full -size traditional apple much faster than the pie. To ensure that the apple is softened, the pastry is golden and flaky at the same time, it is necessary to cook the individual pie before the filling. Pre-cooking apples on the stovetop allowed me to tender them, focus the tastes of filling, and the extra moisture from the fruit also stopped. When viable cooked apple pieces are spoon in each hand pie, they simultaneously nests together in a cosmic filing, which ensures that there are no wind intervals inside the cooked pie. And since excess moisture has been removed by pre-kuking, there is no need to cut any vent in the top crust to allow steam to avoid steam.
Build flavors. I start apple in butter for the prosperity of walnuts, cook them to carmelies, again to double the pan with apple cider to the taste of dark apple. Brown sugar and hot spices, including cinnamon, ginger, nutmeg, and olspis, raise the tastes of the classic apple pie, and a splash of lemon juice bright things. (In a pinch, you can replace two teaspoons of apple pie spices for mixing spices in this recipe. Note that different brands use different types and warm spices in their apple pie spices mixtures, so each will be slightly different.
Serious Eats / Debbie
Thick with cornstarch. Filling for hand pie should be juicy, but is not so wet that it makes the pie dirty to collect or eat. A good dose of cornstarch absorbs juices from apples and cider, making the pie to be bright and smooth and smooth and firm that fills to easily fill and shape.
Take time to make your own pie flour. I consider the ease of Stella Parks Butter, flaky pie crust (Hand made in a bowl!), And it proved to be a wonderful basis for these hands. But if you want, you can replace your favorite double-crust homemade pie flour recipe. You can get more than one to two or less pees yield, it depends on the amount of your recipe. Store-blessed refrigerated pie flour, such as pillsbury, can work in a pinch, but is more prone to burst and will not be almost flaky or tasty as homemade pie flour.
go round. While you can shape the hand by hand in any way-the half-chaw, rectangular, and squares are common-I like a circle. I found that the filling of two rounds of the dough together is attached to the neatly (vs squashing or tambling if turning the dough) and maximized the quantity of butter crusts in all ways around the edges.
By cutting the dough in a four -inch round, I was allowed to squeeze each pie to about a quarter cup, while it was still easy to ensure that it was easy to close and shape without leaking the pees. I prefer to use a fluted pastry wheel to trim the edges of the dough for a clean appearance (although a turning knife or 3 ½-inch circle cutter work, also).
Cold before baking. Chills the pie assembled in the fridge, while the oven preheat ensures that they bake the additional layer. Cold butter makes steam pockets in a hot oven, causing pie flour layers, which gives layer layers instead of a beige or serball texture. The time to relax in the fridge also allows the gluten to relax in the dough, helping the pie to maintain its desired shape rather than shrinking.
End egg washing and sugar. A brush of turbinado sugar egg washing and spraying gives an attractive sheen and the exterior of the delicious crunch. Butter, flaky, and perfectly apple-J, this impressive hand pie is a dessert that you want to make and share all autumn for a long time.
Serious Eats / Debbie
Get ready to fall with these portable spicy apple hand pie
Cook mode
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1/2 cup (120ml) fresh ACider (see note)
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1/3 Cup packed Brown sugar
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1 Tonge (15ml) fresh Lemon juice From 1/2 lemon
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1 Tonge (8G) Cornstarch
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1 small spoon Ground cinnamon
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1/2 small spoon Ground ginger
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1/4 small spoon ground nutmeg
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1/4 small spoon Ground olspice
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1/4 small spoon Diamond crystal kosher saltFor table salt, use half from volume
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2 spoon unsalted butter
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2 Grandma Smith Apple,
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2 Golden delicious apple,
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1 recipe Butter, flaky pie crustMade through step 2, rolled in 2 (6-inch) rounds, tightly wrapped, and cooled for 2 to 24 hours
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all purpose flourFor work surface
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1 Big eggBeaten with 1 teaspoon of water and pinch salt
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1 Tonge Turbinado ChineseFor spraying
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In a medium bowl, mixing apple cider, brown sugar, lemon juice, cornstarch, cinnamon, ginger, nutmeg, allspice and salt together until the sugar dissolves and the mixture becomes smooth.
Serious Eats / Debbie
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In a 12 -inch pan, melt butter on medium heat. Add and cook apples, sometimes stirring with rubber spatula, until it becomes soft and start to carmelies for 12 to 15 minutes.
Serious Eats / Debbie
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Pour the cider mixture on the apple and shake until it is coated well. Cook, stirring and scraping under the pan, until bubbling and thick, about 1 minute. Remove the pan from the heat. Transfer the apple mixture to a shallow remdged dish and allow to cool at room temperature, about 45 minutes.
Serious Eats / Debbie
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Meanwhile, line a remade baking sheet with parchment paper. Remove the pie flour from the refrigerator; If necessary, let stand at room temperature until a slight soft softening, 5 to 10 minutes.
Serious Eats / Debbie
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Use a rolling pin to roll the work surface and a flour disc in a 12-inch circle, about 1/8-inch thick. Use 4 inch circle cutter to cut 6 rounds From flour (see note). Transfer the round to the parchment-interested baking sheet. Collect scrap together and cut the 9-inch long, 5 inch wide oval and 2 more rounds. Discard flour scrap or save for any other use.
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Repeat rolling and cutting with another disc of pie flour 16 flour Round total (can overlap on round sheets). Cover the baking sheet with plastic rap and cool to cool until it cools down completely.
Serious Eats / Debbie
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When ready to collect the hand pie, arrange 8 flour rounds on the work surface lightly. #20 part scoop or 1/4 cup dry measuring cup, add 1/4-cover cooled filing in the center of each flour round, leaving the mounds in the center and 1/2-inch boundary around the edges.
Serious Eats / Debbie
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Pie the top with the remaining flour round, and use your hands to bend gently and cup around the filling. (If the dough is hard and starts cracking, let it stand for a few minutes to get warm and soft before proceeding. If the dough is very soft, then cold to the firm again.) Use to press the edges of the top and bottom of the dough to seal your fingers together, then combine with a flour. Use a small pastry wheel or sharp crossing knife to trim and discard 1/4 inch ragged edges of pastry from each pie.
Serious Eats / Debbie
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Transfer the assembled pie to the parchment-rocked baking sheet, lax with plastic rap, and cool for at least 30 minutes Or up to 1 day.
Serious Eats / Debbie
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You are ready to bake 30 minutes ago, adjust the oven rack in low-medium position and preheat the oven at 400 ° F (200 ° C). When the oven reaches the temperature, brush the cold hand pie with egg wash, then sprinkle with turbinado sugar.
Serious Eats / Debbie
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Bake by hand to pie, golden brown, 22 to 30 minutes. Transfer the baking sheet to the wire rack and allow it to cool by hand on the sheet for at least 15 minutes. Serve hot or at room temperature.
Serious Eats / Debbie
Special equipment
12-Inch Skilllet, Remed Baking Sheet, Parchment Paper, Rolling PIN, ruler, 4-inch circle cutter, pastry wheel, pastry brush, wire rack
Note
Fresh, unfiltated apple cider (usually found in refrigerated produce section at the grocery store) This recipe lends excess apple taste, but if you can’t find it you can replace 100% apple juice.
A mixture of spicy grandmother Smith and sweet golden delicious apple brings a balance of taste and optimal texture to fill the pie, but you can use all golden delicious or swaps in Gala or Braburn as an acceptable option for golden delicious.
If you do not have a 4-inch circle cutter, use a crossing knife to cut the flour round with a 4-inch diameter small bowl or other round containers.
A heaping #20 part scoop or slightly under-full-cups dry measuring cups work well to fill both pie, keeping it in a clean mound in the center before adding the top pastry.
Make-forward and storage
Apple filling can be made through step 3 and the hand pie can be refused to 3 days in an airtight container before collecting. It becomes easier to shape the firmer and pie that fills it prematurely.
The pieces of the assembled hand made through Step 9 can be made solid on the baking sheet for at least 8 hours, then can be transferred to a zip-lock bag or other airtight container and are frozen for 3 months. You can bake them directly as directed from frozen, in which there is no need to expand the baking time.
The remaining baked hand pie can be covered at room temperature for 3 days.
