Living in California, but being a girl from the midwest, fall is about the only time of year that makes me miss having 4 true seasons. The super humid summers & gray, dreary winters? Not so much… But around this time, I dream about the shades of orange trees all around & the slightly brisk breeze that indicates the coming of the colder weather. I think of the days that I actually needed to wear my jackets, & warm knit beanies were worn for warmth, instead of fashion. It also makes me think of apple cinnamon – anything.
These little scrumptious hand pies are just the perfect little treat for the beginning of fall, no matter what your geographic location is. They have a tart & sweet apple-cinnamon filling, surrounded by a flakey, cinnamon pie crust. I used a large heart-shaped cookie cutter, but you can use any shape you like. They are super delicious warmed up as is, or eat one cold for breakfast. Or better yet, make some Apple-Cinnamon-Hand-Pie-Dulce de Leche & Vanilla Bean-Ice Cream-Sandwiches (not that I know anyone who did that…).
I feel like fall is everyones’ favorite season - What are some of your favorite fall things?
- 2 Tablespoons Sour Cream
- 2 Tablespoons Lemon Juice
- 4 Tablespoons Ice Water
- 2-1/2 cups All-purpose Flour
- 2 teaspoons Granulated Sugar
- 2 teaspoons Cinnamon
- 1 teaspoon Salt
- 1 cup very cold Unsalted Butter, cut in ½” cubes
- 4 teaspoons Lemon Juice, divided
- 2 cups Granny Smith Apples
- ¼ cup Granulated Sugar
- 1 teaspoon Cinnamon
- 1 Egg, beaten
- Sanding or Turbinado Sugar
- Whisk together sour cream, lemon juice and ice water in a bowl. In another large bowl, whisk together flour, sugar, cinnamon and salt in a large bowl (large & wide if you have one). Add in cold butter cubes & work them in with a pastry cutter. Stop when the butter pieces are the size of blueberries. Add in sour cream mixture and start to mix it in. Once it starts to clump together, use your hands to form a solid ball out of the pieces. Divide the dough in 2 disks and wrap each one separately in plastic wrap. *Dont work the dough too much to avoid the butter getting warm. Refrigerate the dough packs for 1-2 hours.
- 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 while you preheat the oven & roll out the dough (at least 5-10 minutes).
- Preheat oven to 375 degrees F. Line several cookie sheets with parchment paper (I needed 3). 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 cookie sheets. Once a cookie sheet is full, 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). Using a pastry brush, brush the edges of the shapes with the egg. 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 egg & cut tiny slits in the tops to vent. Top each pie with a little sprinkle of the sanding sugar.
- Bake pies for about 20-25 minutes (or until the filling is bubbly & 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.