Ingredients

Crust

  • 1 1/4c all-purpose flour
  • 1 tbsp sugar
  • 3 tbsp vegetable shortening, chilled & cut into cubes
  • 5 tbsp salted butter, chilled & cut into cubes
  • 4-6 tbsp ice water

Apple Filling

  • 2 apples, 1 each sweet & tart.  Diced into cubes
  • 1 tbsp flour
  • 1/4c sugar
  • 1/8c brown sugar
  • 1/4 tsp cinnamon, extra for sprinkling
  • 1/4 tsp nutmeg
  • 1 tsp lemon juice
  • sugar crystals (Turbinado sugar) for sprinkling

Directions

Crust

  1. In a food processor, pulse flour & sugar until combined
  2. Sprinkle shortening over flour & pulse until resembling cornmeal
  3. Add butter and pulse until mixture resembles coarse crumbs
  4. Transfer into large bowl and add 4 tbsp water.  Mix with rubber spatula until dough comes together but isn’t sticky.  If dough does not hold together, add up to 2 more tbsps. of water
  5. Divide dough in half & wrap each in plastic wrap.  Chill for 1 hour

Apple Filling

In large bowl, stir all ingredients together.  Set aside.

Assembly

  1. Line cookie sheet with parchment paper
  2. Remove dough (crust) from refrigerator and let warm on counter for 20 minutes. Place apple filling into a sieve over bowl to collect juice
  3. Roll out dough to 1/4″ thick and cut a rectangle, measuring about 8″x 3″
  4. Spoon a pile of apple filling onto one half the rectangle, leaving a 1″ rim.  Aim for a tall pile, not a wide pile
  5. Fold the non-filled side of dough over, pinch the sides to seal.  Fold the sides over onto itself, and finish the edge with tines of a fork.  Place hand pie on prepared cookie sheet and brush with the collected juices of pie filling.  Sprinkle with cinnamon & sugar
  6. Repeat steps 3-5 until all dough has been used
  7. Preheat oven to 425F
  8. Chill the pies in the refrigerator 20 minutes.  Bake the pies for 15 minutes.  Then reduce the oven to 350F, rotating the cookie sheet, and continue to bake for an additional 10 minutes or until crust is golden

Recipe from: ThePKPWay.com