Apple Walnut Hand Pies
Servings: 6 servings
Calories: 300kcal
Ingredients
- For the crust: 2 cups all purpose flour 1 teaspoon salt 2⁄3 cup salted butter, cold and cut into pieces 3 tablespoons sugar 6 tablespoons cold water {more if your dough is still to flaky. Dough should be someone still but not crumbly, and not sticky}.
- For the pie filling: 3 Granny Smith apples, peeled, cored, and chopped into small pierces {I do this last as apples can brown up quickly when sitting out in the open air} 2 tablespoon granulated sugar 3 tablespoon packed dark brown sugar 2 tablespoon all purpose flour 1 teaspoon vanilla extract 1 teaspoon cinnamon ½ teaspoon nutmeg ¼ cup chopped walnuts
- Egg wash: 1 egg plus a splash of cream, whisked together well
Instructions
- Combine flour and salt in a standing mixer.
- Slowly add pieces of butter, and mix until dough resembles wet sand.
- Slowly add water, and mix thoroughly.
- Roll out onto a floured surface, and use a 4-5 inch circle to cut out hand pie crusts. You will want two circles per hand pie, or you can slice rows of dough to make mini lattice designs.
- In a medium sized bowl, combine chopped apples, sugars, flour, vanilla, cinnamon, and nutmeg.
- Mix until apples are well coated. Add walnuts, and give it a final toss.
- Spoon approximately 2-3 tablespoon apple mixture onto each mini pie crust circle, and top with another pie crust circle.
- Use the egg wash to help “seal” the two together, and use a fork to press and seal sides of pie.
- Brush the egg wash over tops of pies as well. You may also sprinkle with course sugar as another topping option.
- Bake at 400° for 18-20 minutes, or until pies are lightly browned on top.
- Makes six hand pies (with some extra filling, this can be stores in the fridge for future pie making, or you can double the pie crust and make 12 hand pies!).
- Serve warm with vanilla ice cream, or at room temp. Store in an airtight container for up to three days. Enjoy!