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.
2 tablespoon of milk for brushing the top
- 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.
- 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.