Directions
Mix the flour and salt together in a medium-large mixing bowl.
Using a pastry cutter or two forks, incorporate the butter until the mixture resembles a coarse meal (you should still have rather large bits of butter when you're done).
Slowly drizzle in the ice water. Stir with a mixing spoon until the dough starts to clump.
Transfer the dough onto a floured work surface, and fold it together into itself using your hands. The dough should come together easily but should not feel overly sticky.
Cut the dough in half and shape into two balls. Wrap each dough ball in cellophane and refrigerate for at least an hour.
Combine the cinnamon and sugar in a small mixing bowl.
Stir to fully blend. Set aside.
Remove one of the chilled pie dough disks from the refrigerator.
Roll it out into a 12 to14-inch circle on a lightly floured surface.
Cut out six-seven 5-inch rounds, re-rolling scraps as necessary.
Transfer the dough rounds onto a parchment- or silicone mat-lined cookie sheet.
Repeat steps 1-4 with the second chilled dough disk.
Refrigerate both cookie sheets while preparing the filling.
Place all of the filling ingredients together in a large mixing bowl.
Stir to fully combine.
Preheat the oven to 375°F degrees.
Remove the sheets of chilled dough rounds from the refrigerator.
Mound about 1-2 Tbsp of the apple mixture on one half of each dough round. Depending on how many dough rounds you cut out, you may have a bit of filling left over.
Fold the other half of the dough round up and over the apple mixture.
Crimp and seal the edges together using the tines of a fork.
Beat the egg yolk with the cold water. Brush lightly over the top of each hand pie.
Sprinkle the pies with a pinch of cinnamon sugar each.
Bake 30 minutes, until the crusts are golden brown, rotating the positions of the cookie sheets mid-way through the baking time.
Ingredients
Mrs. Wages® Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.
Unless otherwise noted, user-submitted recipes have not been tested by the Mrs. Wages® test kitchen and are not endorsed by the Mrs. Wages® brand or by KPFG. For more information, please read the legal notice.
Ingredients
Directions
Mix the flour and salt together in a medium-large mixing bowl.
Using a pastry cutter or two forks, incorporate the butter until the mixture resembles a coarse meal (you should still have rather large bits of butter when you're done).
Slowly drizzle in the ice water. Stir with a mixing spoon until the dough starts to clump.
Transfer the dough onto a floured work surface, and fold it together into itself using your hands. The dough should come together easily but should not feel overly sticky.
Cut the dough in half and shape into two balls. Wrap each dough ball in cellophane and refrigerate for at least an hour.
Combine the cinnamon and sugar in a small mixing bowl.
Stir to fully blend. Set aside.
Remove one of the chilled pie dough disks from the refrigerator.
Roll it out into a 12 to14-inch circle on a lightly floured surface.
Cut out six-seven 5-inch rounds, re-rolling scraps as necessary.
Transfer the dough rounds onto a parchment- or silicone mat-lined cookie sheet.
Repeat steps 1-4 with the second chilled dough disk.
Refrigerate both cookie sheets while preparing the filling.
Place all of the filling ingredients together in a large mixing bowl.
Stir to fully combine.
Preheat the oven to 375°F degrees.
Remove the sheets of chilled dough rounds from the refrigerator.
Mound about 1-2 Tbsp of the apple mixture on one half of each dough round. Depending on how many dough rounds you cut out, you may have a bit of filling left over.
Fold the other half of the dough round up and over the apple mixture.
Crimp and seal the edges together using the tines of a fork.
Beat the egg yolk with the cold water. Brush lightly over the top of each hand pie.
Sprinkle the pies with a pinch of cinnamon sugar each.
Bake 30 minutes, until the crusts are golden brown, rotating the positions of the cookie sheets mid-way through the baking time.
