Apple & Pear Hand Pie
Filling:
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2 granny smith apples, peeled and finely diced
1 pear, peeled and finely diced
juice from ½ a lemon
3 tablespoons all-purpose flour
½ teaspoon ground cinnamon
¼ cup brown sugar
2 tablespoons candied ginger, minced
½ teaspoon vanilla extract
For the dough:
2½ cups all-purpose flour
½ teaspoon kosher salt
1 cup plus 2 tablespoons unsalted cold butter, cut up into small pieces
½ ice water
2 teaspoon apple cider vinegar
Make the dough:
Combine the butter and flour in a food processor and pulse a few times to mix. Add the butter to the food processor and pulse until only pea-sized pieces remain. Combine the apple cider vinegar and ice water. With the food processor running, drizzle in the water/vinegar mixture until the dough comes together in a ball. Turn the dough out onto a lightly floured surface and shape into a disk. Wrap the dough tightly in plastic warp. Refrigerate for 30-60 minutes.
When you’re ready to make the pies remove the dough from the refrigerator and let sit for a few minutes until it’s soft enough to roll out. In the meantime, preheat your oven to 375˚F and make the filling. Combine the apples, pears, lemons, flour, cinnamon, brown sugar, candied ginger and vanilla extract in a bowl. Mix together well.
On a lightly floured surface, roll out the dough to a little less than ¼-inch thick. Cut out 6-inch circles. Fill each circle with about ¼-cup of filling. Fold the dough over and crimp with a fork. Using a sharp knife cut a couple of slits in the dough to vent the pie as it bakes.
Transfer the pies to a baking sheet lined with parchment paper. Brush with egg wash and sprinkle with turbinado sugar. Bake until golden brown, about 25-30 minutes. Let cool slightly before enjoying.