Ingredients:

  • 2 1/2 cups (300g) all-purpose flour, plus more for dusting
  • 1 tsp (6g) granulated sugar
  • 1 tsp (5g) salt
  • 1 cup (226g) (2 sticks) unsalted butter, very cold, cut into cubes
  • 6-8 tbsp (90-120ml) ice water
  • 1 large egg, beaten (for egg wash)
  • 1 tbsp (15ml) milk (for egg wash)
  • Turbinado sugar (for sprinkling)
  • 4 medium apples (about 600g), peeled, cored, and diced (Granny Smith or Honeycrisp work well)
  • 1/4 cup (50g) granulated sugar
  • 2 tbsp (30ml) lemon juice
  • 1 tbsp (8g) all-purpose flour
  • 1 tsp (2g) ground cinnamon
  • 1/4 tsp (0.5g) ground nutmeg
  • Pinch of ground cloves
  • 2 tbsp (28g) unsalted butter

Instructions:

  1. Make the Dough: Pulse flour, sugar, and salt in a food processor. Add cold butter and pulse until mixture resembles coarse crumbs. Gradually add ice water until dough just comes together. Form into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
  2. Prepare the Filling: In a large bowl, combine diced apples, sugar, lemon juice, flour, cinnamon, nutmeg, and cloves. Toss well. Melt butter in a skillet over medium heat. Add apple mixture and cook until apples are softened but still hold their shape. Remove from heat and let cool slightly.
  3. Assemble the Hand Pies: Roll out chilled dough on a lightly floured surface to about 1/8-inch thickness. Cut out 3-inch circles. Place a spoonful of apple filling in the center of half of the circles.
  4. Seal and Crimp: Brush the edges of the filled circles with egg wash. Top with remaining dough circles. Press edges to seal, then crimp with a fork. Cut a small slit in the top of each pie to allow steam to escape.
  5. Bake: Brush the tops of the pies with egg wash and sprinkle with turbinado sugar. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown. Let cool slightly before serving.