SugarBee® Apple Hand Pies

Nothing says I love you quite like these Valentine’s apple hand pies! They’re made with a buttery, flaky pie crust and a cozy apple pie filling featuring the one and only SugarBee® apple!

Created by: Sloane Papa of @sloanes.table.

Yield: 10 hand pies

 

Ingredients:

For the pie dough:

• 400g (3 ⅓ cups) all-purpose flour
• 1 tsp kosher salt
• 280g (20 tbsp) unsalted butter
• 1 cup ice water
• Egg wash (1 egg + 1 tbsp water)
• Turbinado sugar for sprinkling

For the apple pie filling: 

• 625g (about 3-4) SugarBee® Apples, peeled and cut into small cubes
• 30g (2 tbsp) lemon juice
• 213g (1 cup) brown sugar
• 2 tsp cinnamon
• ½ tsp allspice
• ½ tsp nutmeg
• ½ tsp cloves
• ½ tsp ginger
• ¼ tsp cardamom
• 1 tsp vanilla extract
• 56g (¼ cup) unsalted butter, room temp
• 40g (⅓ cup) all-purpose flour

 

Instructions:

For the pie dough: 

1. In a medium bowl combine the flour and salt.
2. Cut the cold butter into cubes and toss in the flour. Using your fingers, cut the butter into the dry ingredients until pea sized pieces are left.  
3. Add a couple tablespoons of water, then toss with your hands to combine. 
4. Continue adding very small amounts of water until the dough can hold together, but is not overly wet.
5. Wrap the dough tightly in plastic wrap, then chill for one hour.
6. On a lightly floured surface, roll the dough out into a rough rectangle, fold in half, then again into quarters. Place back in the fridge for 30 minutes.
7. Roll the dough out again into a rough rectangle and repeat the folding process. Shape the dough into a disk, wrap tightly in plastic wrap, and chill overnight.
   

For the apple pie filling:

1. In a large bowl toss together the apple cubes, lemon juice, brown sugar, spices, and vanilla.
2. Place a large skillet over medium heat, and add the butter. Stir frequently with a rubber spatula until the milk solids have separated and darkened. 
3. Add the apples and mix frequently for about 4-5 minutes until the apples have softened. 
4. Stir in the flour and continue to cook for 2-3 more minutes until the liquid has thickened. Remove from heat. 
5. On a small baking sheet, spread the apples into an even layer and allow to cool completely.

For assembly: 

1. Preheat the oven 400 degrees F and line a baking sheet with parchment paper.
2. On a lightly floured surface, roll the dough out to ⅛” in thickness. Use a 3×5 inch cutter and cut out 20 rectangles. Use a small heart cutter to cut out hearts in the top crusts, if desired. 
3. On a small baking sheet, arrange the bottom rectangles. Dip your finger in water and line the edges of each bottom crust. This will help the top crust stick. Spoon the cool apple filling in the center of the rectangles, mounding them slightly. Gently place the paired rectangle on top and press the edges together. Use a well-floured fork to seal the edges. 
4. Freeze the assembled hand pies for 15 minutes. 
5. Place the frozen hand pies on a large baking sheet lined with parchment paper, about 1” apart. Brush each with an egg wash and sprinkle with turbinado sugar. 
6. Bake the hand pies for about 25 minutes or until deeply golden. Bake the small cutout hearts for about 10 minutes. 
7. Allow the hand pies to cool completely on the baking sheet, and enjoy!