Salted Butter Apple Hand Pie
Apple season is upon us and I've been craving everything apple. From apple cider to apple pie, and apple butter. It's a serious apple fever. And until today it's been a fever in NYC. Not feeling fall whatsoever. But today... today it felt like fall. And...reminded how much I hate being cold. So on this cold, rainy day I decided to crank up my oven and makes some Salted Butter Apple Hand Pies.
This recipe is inspired by the salted butter galette I saw on Bon Appetite. I mean, why haven't I thought of this before? By default the only butter I buy has always been unsalted. I like tasting nothing but the rich creaminess on my toast and it is usually the only butter thats called for in any recipe. So when I read this idea of using salted butter in a usually very sweet filling, I thought genius! This is right up there with slated caramel. Amazing, and needs to be in everything I make.
I made a crust using the lard crust recipe from the peach pie I made over the summer. It is tender, ridiculously flakey and just as easy to make as a butter version. I made it early in the morning and stuck it in the fridge to chill while we went out on the endless errands we have on the weekend. From swim classes, to doctors appointments to a supermarket run, returns on clothes I ordered online to save time, but ended up not fitting, etc, etc, etc. So using that time to chill pie dough is awesome. I got home and that crust was ready to go.
I decided to par cook the apples before putting them into the crust to reduce the amount of time I would need to bake these in the oven. Melt the salted butter in a saucepan. Add 5 apples finely diced, sugar and the spices. Cook this for about 10 minutes until the apples have softened by are still firm. This gets spooned onto the formed pie dough and topped with the rest of the dough. I sealed it with a form and cut three cute vents on the top. Bake these babies for 20-25 minutes or until golden brown. Allow to cool completely before spooning on the glaze and enjoy!
Salted Butter Apple Hand Pie
6 Medium Hand Pies
For the crust
- 3 cups All Purpose flour
- 1 1/2 Tsp Salt
- 1/2 Tsp Baking Powder
- 1 Cup Lard
- 1 egg
- 1 tsp apple cider vinegar
- 5-8 tbsp ice water
- egg wash: 1 large egg whisked with 2 tbsp water
For the Filling
- 4 medium apples, finely diced
- 1 stick salted butter
- 3 tbsp brown sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
For the Glaze
- 2 cups powdered sugar
- 2 tbsp milk
Make the crust:
- In a large bowl whisk together the flour, salt and baking powder
- Cut in the lard with a pastry cutter until it looks like small pebbles (or this can be done in a food processor)
- In a large measuring cup or bowl whisk together the egg, vinegar and ice water.
- Add the liquid slowly into your flour mixture and mix with a wooden spoon or rubber spatula.
- When the dough comes together remove it from the bowl and cut it in half. Shape each half into a round patty and wrap individually in plastic wrap. Refrigerate for at least 1 hour.
- Roll the dough out into a large rectangle and cut out 3X4 inch rectangles. Place half of the rectangles onto a parchment lined baking sheet.
Make the pie:
- Preheat oven to 425F
- Melt the butter in a small saucepan
- Stir in the apples, brown sugar, cinnamon and nutmeg.
- Cook for 10 minutes until apples have softened a bit but still have a texture, stirring occasionally.
- Spoon 2-3 tbsp of filling onto one rectangle. Use water to dampen the sides of the dough.
- Top with another rectangle and seal with a fork. Cut three slits across the top of the handle. Repeat with the remaining dough.
- Brush with egg wash and bake for 20-25 minutes.Allow to cool completely.
- Make the glaze by whisking together the powdered sugar and milk.
- Spoon glaze over cooled pies and enjoy!