Apple Hand Pies

Autumn is a season to reminisce.  It's my favorite season but it's bittersweet. Autumn is about home and comfort, something I'm missing.  It's been a long time since I've been home and I'm starting to feel it.  It's also an uncertain year.  I'm a senior now and so it's a time of transition, we're all looking for jobs or at grad schools and starting to realize that we'll all be scattered across the globe next year.  Ugh, in times like  these we need comfort.  And what is more comforting than an apple pie?  These little pies are adorable, portable and delicious and I'm sure you'll find some comfort when you pull these out of the oven.

Pie Dough

2 ½ all-purpose flour

2 tablespoons sugar

½ teaspoon salt

1 cup (2 sticks) cold, unsalted butter, cut into cubes

6 tablespoons ice water, plus more if needed

Apple Filling

3lbs large, baking apples

1 tablespoon fresh lemon juice

3 tablespoons unsalted butter

¼ cup packed brown sugar

¼ cup sugar

1 tablespoon flour

1 teaspoon ground cinnamon

1 teaspoon ground ginger

¼ teaspoon ground cloves

Directions

1. In a large bowl, shift together the flour, sugar and salt.  Using a pastry blender cut in the butter until the mixture resembles coarse crumbs.  Add three tablespoons of the ice water and mix with a fork until the dough pulls together.  If the dough is dry, mix in more water- one tablespoon at a time. Split the dough in half to make rolling easier and roll the dough into two 12 inch circles and place in the fridge to chill.

2. Core and peel the apples and dice them.  Transfer to a large bowl and toss with the lemon juice.

3. In a medium pot over medium-high heat, melt the butter.  Add the apples and brown sugar and cook, stirring occasionally, until the apples are just tender and the juices syrupy (about 8 minutes).  Transfer to a baking sheet and let the apples cool.  Transfer them to a large bowl and toss with the flour, cinnamon, ginger and cloves.

4. Pre- heat the oven to 350 degrees and line a baking sheet with parchment paper. Bring one of the circles of dough and cut out 6 inch circles from the dough (I used a tupperware lid as a guide), re-roll when you run out of space. Repeat with the second circle.  Make sure the dough stays cool, if the dough starts to warm put it back in the fridge.  Place a tablespoon of the apple filing in the center each circle and fold the dough in half and pinch the edges to close and seal with a fork.  Cut three slits in the top. 

5. Place the hand pies on the prepared baking sheets and bake at 350 for 20-25 minutes or until lightly browned around the edges.  Remove for the oven and let cool completely before eating!

Adapted from the Williams-Sonoma Baking Book.