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    Home » Eggless Bakes » Pies & Tart recipes » Apple Cinnamon Hand pies

    Apple Cinnamon Hand pies

    Nov 25, 2013 · Modified: Feb 11, 2021 by Priya_Srinivasan ·

    Today’s recipe is from my drafts. These cute hand pies i made during navrathri, when there was loads of apples around, i made them after making Apple chocolate smoothie. The recipe is inspired from The Blonde Buckeye. I first saw them in Foodgawker’s gallery and totally loved the shape of it. I have just replaced the sour cream in the recipe with hung curd and used 50-50 Whole wheat flour and All purpose flour.

    I found these hand pies easy to serve than the regular pies. I actually prepared the entire dough into pies and baked 4 at a time, freezing the rest. They come in quite handy when you have  a guest or when you crave for something sweet. These are good to be packed for lunchboxes too, as they are small and handy to pick and eat.

    Ingredients (makes a dozen)
    For Crust
    2 tablespoon hung curd
    2 tablespoon Lemon Juice
    4 tablespoon Ice Water
    1.5 cups Wheat Flour
    1 Cup All Purpose Flour
    2 teaspoon Granulated Sugar
    2 teaspoon Cinnamon
    1 teaspoon Salt
    1 cup very cold Unsalted Butter, cut in ½” cubes
    2 tablespoon of milk for brushing the top 

    For Filling

    4 teaspoon Lemon Juice, divided
    2 cups Granny Smith Apples
    ¼ cup Granulated Sugar
    1 teaspoon Cinnamon

    Method
    For Filling
    • Add 2 teaspoons lemon juice into a large mixing bowl. Peel, core & chop apples into ½” cubes. Toss the chopped apples into the bowl with the lemon juice to keep from browning as you cut them.
    • Add sugar, 2 more teaspoons lemon juice and cinnamon to the apples, mix well. Let the fruit mixture sit in the fridge, until use.



    For Crust

    • To prepare hung curd, take about ¼cup of yogurt and put in a sieve. i used my tea-strainer. Keep it on top of glass/tumbler, so it can drain the whey out. I kept in the fridge for an hour for it to drain.
    • Whisk together hung curd, lemon juice and ice water in a bowl. In another large bowl, whisk together the flours, sugar, cinnamon and salt. Add in cold butter cubes & work them into the flour using a pastry cutter, i didn’t have one, so i used my hands to incorporate it.
    • When the flour resemble bread crumbs. Add in sour cream mixture and start to mix it in. Once it starts to clump together, form a solid ball out of the pieces. 
    • Divide the dough in 2 disks and wrap each one separately in plastic wrap. Don’t work the dough too much to avoid the butter getting warm. Refrigerate the dough packs for 1-2 hours.

    To make the pies:

    • Preheat oven to 180C. Line a baking pan with parchment paper. Once the dough has been chilled, using one pack at a time (leaving the rest in the refrigerator) roll the dough out onto a clean, generously floured work surface. Roll the dough out until about ⅛” thick.
    • Using a large cookie cutter, cut shapes from the dough & place them on the baking tray. Once a batch of 4 or 5 is done, store it in the refrigerator until you’re done with the remainder of the dough.
    • Once all the shapes are cut, place a large spoonful of apple filling onto half of the shapes (leave about a ½” border without filling). Brush the edges with little milk and place another dough shape on top of the filling, stretching the edges to meet one another. Crimp the edges with a fork until sealed. Brush the tops with more milk & cut tiny slits in the tops to vent. Top each pie with a little sprinkle castor sugar.
    • Bake pies for about 20-25 minutes (or until the filling is bubbly and the crust starts to turn golden). Allow to cool on a wire rack for at least 10-20 minutes before handling. Serve warm or at room temperature.
    • I made about a dozen pies from the above mentioned measurements.  I made these hand pies for a week. Made the filling one day, the dough the next day. Dough and the filling was in the fridge for about 2 days. Cut out the pies and shaped them and baked about 4 pies a day for the next 3 days. 

    Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#34

    « Whole Wheat Savory Kugelhopf – We Knead to Bake#7
    Capsicum Paneer Roti Sandwich/Desi Style Quesadillas »

    Reader Interactions

    Comments

    1. Unknown

      November 25, 2013 at 8:55 pm

      very very interesting hand pie 🙂 looks fabulous and delicious 🙂

      Reply
    2. Akila

      November 26, 2013 at 1:32 am

      Lovely pies

      Reply
    3. Rafeeda AR

      November 26, 2013 at 6:25 am

      these look so irresistible… i always buy the apple pie from mcd and i guess i should try this…

      Reply
    4. Unknown

      November 26, 2013 at 7:52 am

      Wow Lovely my mouth is fild with water, you are tempting me…

      Reply
    5. Srivalli

      November 26, 2013 at 11:36 am

      wow Priya that looks so inviting…very nice..

      Reply
    6. MySpicyKitchen

      November 26, 2013 at 3:03 pm

      Lovely hand pies

      Reply
    7. Chef Mireille

      November 27, 2013 at 2:12 am

      these mini pies look so easy and elicious

      Reply
    8. vaishali sabnani

      November 27, 2013 at 3:01 am

      Oh wow…these look very very inviting…lovely concept.

      Reply
    9. nandoos kitchen

      November 27, 2013 at 4:13 am

      Lookis very inviting.

      Reply
    10. veena

      November 28, 2013 at 6:40 am

      I love the apple cinnamon combo. Must have be been full of flavours

      Reply
    11. Nalini's Kitchen

      November 28, 2013 at 8:17 pm

      Wow!! that looks so cute and delicious…

      Reply
    12. Priya Suresh

      November 29, 2013 at 1:57 pm

      Omg, i can have seriously this cute hand pies anytime with a cup of coffee..

      Reply
    13. Pavani

      December 03, 2013 at 2:52 pm

      Cute looking hand pies.

      Reply

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