Grandma’s Spiced Apple Hand Pies

Shauna Lott home, kitchen

2015-09-17.grandmas-spiced-apple-hand-pies

Shauna Lott created a yummy spiced apple hand pie for our Fall Hello, Dearest. We loved them so much we wanted to share them on the blog as well, dearest, just because we could all use a little pie in October!grandmas-spiced-apple-hand-pies-1

What you’ll need:

4 large Granny Smith apples
½ cup brown sugar
¾ cup sugar
1 teaspoon cinnamon
1⁄8 teaspoon allspice
¼ teaspoon of each: cloves, nutmeg, salt
4 teaspoons cornstarch
1 lemon, squeezed
1 tablespoon vanilla
Egg wash (1 egg white + 1 tablespoon water)

Pie Crust Ingredients:
2 ½ cups unbleached flour
1 tablespoon sugar
1 teaspoon salt
1 cup butter, cubed
¾ cup ice cold water
A little magic

Directions

1. Make crust. Combine flour, sugar and salt. Add butter using a pastry blender until butter chunks are the size of marbles.

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2. Slowly add water and mix with your hands until crust forms a ball. Wrap in clear wrap and place in refrigerator until ready to roll out for crust

NOTE: Leaving crust in refrigerator for at least 2 hours will make it easier to roll out. Crust can be made up to a day in advance.

3. Pre-heat oven to 400° F.
4. Peel, core and slice apples into ¼ inch slices.
5. Combine apples, brown sugar, ¼ cup sugar, cinnamon, allspice, cloves, nutmeg, salt and cornstarch until everything is evenly coated.

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6. Bake apples for 30 minutes. Remove from pan and stir in lemon and vanilla. Cool for 30 minutes.

7. Split dough into two equal parts with knife. Roll each half out on a floured surface to a 15×12″ rectangle. Cut each into 6 equal parts.

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8. Brush edges of each piece of crust with water. Place a half cup of apples in the center of each piece of crust. Fold dough over and press edges with fork to seal.grandmas-spiced-apple-hand-pies-6

9. Line baking sheet with parchment paper. Brush each hand pie with egg wash. Sprinkle each hand pie with sugar. Cut slits in tops of hand pies for ventilation.

10. Bake hand pies until golden brown, about 30-35 minutes. Let cool for 30 minutes before serving.


fall-15-coverThis originally appeared in Hello, Dearest Fall 2015. If you didn’t get a copy and would like your own, you can subscribe to get Hello, Dearest in your mailbox every season. If you subscribe, forward your receipt to magazines@mops.org and we’ll shoot a copy of the current issue in the mail to you for free … just because we like you.


 

 

 

 

recipe by:
Shauna Lott, owner of the Long I Pie Shop and Not Your Granny’s Business in Denver, Colorado. Check out her first illustrated book, Not Your Granny’s Pie at notyourgranny.com.

Photography by:
Cameron Washburn, camwashburn.com
 

recipe testing by:
The Lazio family: Sara and Adam with Michael (9), William (7) and Aaron (5)

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