Apple Hand Pies
March 15, 2013 § 3 Comments
March 14. Or, 3.14. Known throughout the world as Pi Day in honor of that irrational number beginning with 3.14. But wait – wouldn’t they write it 14.3 in Europe?
I would rather consider it Pie Day. It’s the middle of March—we need a good pie this time of year. I’m all for it, quite honestly. Think about it—have you eaten pie since Thanksgiving? I didn’t think so.
I decided to make pie yesterday for Pie Day. But what kind? My go-to pies are those traditional fruity treats—peach, rhubarb, peach rhubarb (see a theme here?), apple, pumpkin. Nah. What about a cream pie? They get runny after a few days. The problem with any of these pies (if there can be a problem with pie) is that they are so darn big for two people (I know, I could invite you over but…). And as much as I’d like to eat an entire pie, I just can’t do it. At the last piece, all old and soggy, I begin to detest it. We must not go there. Can’t ruin pie like that.
So I decided on hand pies: Pies that fit into your hand. Individual servings of pie, all wrapped up in their individual casings. Perfect! Thing is, I’d never made hand pies before. What to do? What to make?
A little Googling got me to the Smitten Kitchen blog and her recipe for Bourbon Peach Hand Pies. Hmmm…peaches. Peaches and bourbon. And, according to the recipe, this dough holds up to the inevitable leaks that result in boiling hot fruit juicy spilling away, while also being light and flaky. Print it up—I’m in.
Alas, Trader Joe had other dessert intentions for me. Not a fresh peach to be found. So apples it was.
Before I get to the recipe, a few notes about it and the resulting pies:
- I used a food processor. When you have one, use it.
- The dough did exactly what she said it would—it held up well, didn’t leak (much) and is tasty and flaky. I’m definitely keeping it in my repertoire. BUT—it’s not really a pie dough. It’s more of a flaky morning pastry. Which is fine, just not very pie-ey.
- I used the same amount of apples as peaches the recipe called for. WAY TOO MUCH. Below is my estimation of half the recipe.
- The filling I made was tasty but 1) wasn’t juicy enough – maybe more sugar or let it sit longer? and 2) not enough of it in the pie. But that’s all I could fit in the dough rounds while still being able to close them securely. I’ll just need to experiment more, won’t I? One thought is to slice the apples (or peaches) lengthwise and layer the slices in the center of the dough rounds.
Apple Hand Pies (adapted from Smitten Kitchen’s Bourbon-Peach Hand Pies)
For the pastry dough:
2 1/2 cups all-purpose flour placed in bowl of food processor and chilled one hour in freezer
1/2 tsp. salt
2 8 oz. sticks unsalted butter, cut into pieces, placed into small bowl and chilled for 1 hour in freezer
1/2 cup sour cream
4 tsp. fresh lemon juice
1/2 cups ice water
For the filling:1 lb. apples, peeled and finely chopped
2 tbs. flour
2-4 tbs. sugar (the more sugar, the juicier it should be if you let it sit awhile)
pinch of salt
1 tsp. lemon zest
Egg wash (One egg yolk beaten with 2 tbs. water)
1. Remove bowls from freezer. Add salt to the flour and stir. Place flour bowl onto food processor and add in chilled butter. Using 2- to 3-second pulses, whir up the flour and butter until the mixture looks like course corn meal.
2. Combine sour cream, lemon juice and ice water to a small bowl and whisk until combined. Add to flour-butter mixture one half at a time, whirring in between. You’re looking for large clumps to form. Turn clumps out onto a work surface and bring mixture together with your hands to form a big ball. WARNING: Dough will be sticky. Lightly flour your hands before touching dough. Wrap dough ball in plastic wrap and refrigerate one hour. (At this point dough can be frozen up to one month. If doing so, wrap in something a bit more freezer proof.)
3. Divide dough ball into quarters. Work with one quarter at a time, leaving the others in the fridge while you work. Lightly flour the work surface (keep that flour handy). Roll the dough into a 1/8-in. thickness. Using something round with a 4.5-inch diameter, cut rounds out of the dough. NOTE: Only thing I had available was a 1-quart plastic container similar to the kind you’d get filled with potato salad at a deli. It’s about 4 inches, but it works. Use what you have on hand. Transfer these dough rounds onto a parchment paper-lined baking sheet and pop into the fridge. Repeat with other dough balls, filling up the parchment, and layering additional parchment on top of the previous. Keep these rounds chilled for 30 min. or more.
4. Filling: While the dough rounds chill, add the finely chopped apple to a large bowl. Add in the flour, sugar, pinch of salt and lemon zest. Let sit until the dough rounds are ready – this will let the sugars produce some juicy apple goodness—something I didn’t do this time around.
5. Assembly: Remove chilled dough from fridge and let them sit for 2-3 minutes to get a bit more workable. Spoon in about 1-2 tbs. of the apple mixture into the center of the round (more for larger circles, less for smaller). Brush the dough edges with water and fold one half over to meet the other to form a half circle. Seal it lightly with your thumb, then press closed with the back of a fork. Place each little pie back onto the parchment and return to the fridge for another 30 minutes.
ANOTHER OPTION: Place a slightly larger amount of apple mixture onto the center of one round and place another round on top, stretching the top dough a bit so it meets the bottom’s edges. Seal as before. This makes a fun UFO-shaped pie.
6. Heat oven to 375. Removing the pies from the fridge, give each one a small slice of poke with a fork (to let steam out). Lightly brush each pie with the egg wash and sprinkle with sanding sugar (optional of course but yummy). Bake until the pies are golden brown – 20 to 23 minutes. Remove and let cool.
If you serve them still slightly warm, you’ll want to serve with vanilla ice cream. Otherwise, these are excellent pastries to have on hand for breakfast.
Seriously bummed that Trader Joe’s didn’t have peaches. What would you fill these with? Any suggestions for other dough that might be more like a traditional pie?
January 6, 2011 § Leave a comment
“I really like to bake.”
Those very words can be found in my profile, and I’ve yet to write anything about baking on The Dainty Dot. This is, after all, the Year of Ellen Baking. As a comparison, 2010 was the Year of Ellen Sleeping and 2009 was the Year of Ellen Not Sending Cards. I decided to put a more positive spin on the “Year ofs” during this turn around the sun.
In fact, this blog was originally going to be called “Ellen Bakes.” Imagine when I heard that Martha is premiering a new show later this month called “Martha Bakes.” Coincidence? She must have bugged my house …
Am I baking today? No. This week? Probably not. Blame it on a preparation for a business trip/presentations coming up in a few days. But don’t you fear – I’ll be baking (said with a slight Arnold Schwarzenegger/Terminator affect).
Year of the Pie?
Coincidentally, I heard a buzz that 2011 will be the year of the pie. Sweet pies, savory pies, hand pies, round, square, pan—you put a crust of any sort on it, in it, around it, call it a pie and it’s a rock star this year. And, not to steal Martha’s catch phrase but … that is a good thing. Because Ellen bakes pies. Always have.
Pie crust is an amazing canvas. And really, I’m fixated on perfecting that canvas. I’ve in no way come even half way to making a top-notch crust, but I love the challenge. Fillings? Yeah, ok – it’s the stuff of the pie. But I always remember the crust.
Best pie crust ever is my mom’s crust from my childhood. The flakiest ever, thanks to lard. Rendered from our own pigs. Didn’t mean to skeeve you out but when you grow up on a farm you can expect that sort of thing. Alas, no more lard for mom and dad. Doctors orders.
The loveliest pie combination: Peach-rhubarb, also from fruit grown right on the property. “Peaches? Rhubarb? How are they ever in season at the same time?,” you ask. They aren’t. But as the peaches come on, along with every other fruit and veg roundabout August, and you’re looking for room to store stuff in the chest freezer, you spot the frozen rhubarb. “Hmmmm … let’s make a pie,” is the natural solution.
Flour Bakery + Cafe
Down the block from me is a bakery that is pretty well known – Flour Bakery + Cafe, run by baking’s “It Girl,” Joanne Chang. Awesome place. the line is pretty much always out the door – which is why I don’t really go there too very often. But when I do, it’s oh so good.
Joanne has recently published a cookbook based on recipes she uses at Flour. Bitten with the baking bug, I had to get myself a signed copy, just in time to bake for the holidays. Now, I’m not really a sweets baker – pies are the exception – but the recipes for grown-up oreos and pop-tarts are really spectacular. Every reason to name the book “Flour: Spectacular Recipes from Boston’s Flour Bakery + Cafe.”
Okay, folks – I gotta go get a move-on with that presentation. But, let me leave you with a drool-inducing image of my apple cinnamon pop-tarts baked word for word (almost) from the Flour cookbook. Yum ….