Cute Little Apple Hand Pies

Instructions

 

For the Crust:

In a large bowl whisk together the flour, salt, baking powder, and sugar.

Add the butter, working it in with your hands or a pastry cutter, until it’s a coarse meal. The butter should still be in large, pea-sized pieces.

Using a rubber spatula, stir in the sour cream. The dough will be very shaggy at this point. Turn it out onto a well floured work surface, and bring it together with a few quick kneads.

Pat the dough into a 10 inch log, then roll it out into a 12″ x 14″ rectangle. Dust both sides of the dough lightly with flour, and starting with the shorter end, fold it in three – like a letter. Flip the dough over, and roll it again into a 12″ x 14″ rectangle. Fold it in three again. Wrap the dough in saran wrap, and chill for 1 hour.

For the Apple Pie Filling:

Peel and core apples. Dice them into tiny pieces and set aside.

Melt the butter in a large skillet over medium heat. Allow the butter to brown into a light golden color; about 1 minute.

Add apples into hot butter; sprinkle with salt and both sugars. Cook, stirring occasionally, until apples are completely softened, about 8 minutes. Mix in apple pie spice and lemon juice and continue cooking until apples are soft and sticky, 1 to 2 more minutes. Sprinkle the flour on top and mix well, allow mixture to thicken, about 2 minutes. Remove from heat and let cool for at least 15 minutes. 

Assembly:

When you’re ready to make your pies, preheat the oven to 425 degrees (F). Line a large baking sheet with parchment paper and set aside.

Roll the dough out into a 18" x 18" square. Using apple cookie cutters, cut out sixteen apples. Or use a pastry well to slice the dough into 16 squares. 

Divide the apple filling among 8 of the squares, using about 1 heaping tablespoon for each. Brush some of the beaten egg along the edges of each filled square.

Cut a vent into each of the remaining eight squares, using a small knife or heart shaped cookie cutter.

Top each filled square with a vented square, and press along the edges with the tines of a fork to seal.

Brush the top of each pie with the remaining beaten egg, and sprinkle with sparkling sugar, if using.

Transfer the pies to the prepared baking sheet. Bake the pies for 15 to 18 minutes, or until crust is golden brown and filling is bubbling.

Remove them from the oven and let cool for 10 minutes before serving.