Homemade Apple Hand Pies
Fall is certainly in the air and we cannot help but to think of our own family bucket list to cross off this fall season. With the new season brings a new way of life; to slow down and appreciate the people, things, and time we have. As a family we try to spend more time together really appreciating time together, while still enjoying doing the things we love. Each year when fall hits we try to cook more in the kitchen together. Our family absolutely loves making hearty soups and sweet treats, and our little one's favorite thing to make is APPLE PIE.
What can make this sweet treat even better? When it is made into a handheld delight. While the recipe below is NOT our own, it is our favorite. We discovered the recipe while reading Magnolia Journal, and it has been our family favorite ever since.
We really hope you enjoy this season to truly slow down during the hustle and bustle of life, and brainstorm a list together with your family and loved ones on things you hope to do this season.
Magnolia Journal's Apple Hand Pie Recipe
Ingredients for Cinnamon Apple Filling
2 2/3 cups chopped, peeled apples
1/2 cup chopped dried cherries
1/2 cup granulated sugar
3 tablespoons all-purpose flour
1 tablespoon butter
1 tablespoon lemon juice
1 teaspoon ground cinnamon
Combine all ingredients together in a medium sized saucepan. Cooke and stir over medium heat until thickened and bubbly. Cool completely before placing in dough.
Ingredients for the Pie Crust
3 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1 teaspoon salt
1 1/2 cups cold butter; cut up
2 eggs; lightly beaten
1/4 -1/2 cup milk
1. Stir together flour, sugar, and salt into an extra-large bowl. Cut in butter using a pastry blender until mixture resembles fine crumbs. Stir in eggs. Sprinkle 1 tablespoon of milk over part of the flour mixture; toss with a fork and push to side of bowl. Repeat by gradually adding milk until mixture begins to come together. Gather pastry into a ball, kneading gently until it holds together. Divide pastry into fourths; form into balls and press into disks. Wrap each disk in plastic wrap and chill for 1 hour, or when it becomes easy to handle.
2. Preheat oven to 375 degrees. Line two large baking sheets with parchment paper. Roll each pastry disk to 1/8" thickness on a lightly floured surface. Cut into 4-inch rounds. Brush edges with additional milk so they adhere more easily. Spoon a well-rounded tablespoon of filling onto half of the disk. Then fold remaining dough over filling. Seal edges with your fingers.
3. Transfer pies to prepared baking sheets. Brush pies with additional milk and sprinkle with coarse sugar, if desired. Bake about 20 minutes or until lightly brown. Remove and cool on wire racks.
Recipe will make 16 pies.