apple hand pies/turnovers

I have a problem: I am an over-filler. When it comes to filling dumplings/pies/anything, I tend to put as much as possible, so that the outside barely closes. When I decided to make these little "hand pies" - which, as JH pointed out, is basically the same thing as a turnover - I made sure to make plenty of filling and sure enough, my just-barely-shut hand pies were literally bursting at the seams with hot, delicious apple filling. Not that I'm complaining.

My only regret? I halved the recipe. I should've made the whole thing - they're light and crispy and flaky, and just as good the next day popped in the oven to crisp for a few minutes. Make them now - and fill them with anything, savory, sweet, or just put jam inside and call em pop tarts. Really.

the happiest little apple pies

adapted from one of my favorite bloggers, Smitten Kitchen. Don't ignore the chill times - they are important!

Makes 14 using a 4 1/2" cutter

For the pastry:

2 1/2 cups (12 1/2 oz) all-purpose flour

1/2 tsp. kosher salt

2 sticks (8 ounces) unsalted butter, cut into pieces

1/2 cup (4oz) sour cream

4 teaspoons fresh lemon juice or vinegar

1/2 cup (4oz) ice water

For the filling:

3-4 Granny Smith apples

2/3 - 3/4 cup sugar, depending on preference

1/2 teaspoon cinnamon, optional

1/8 teaspoon nutmeg, optional

One egg yolk beaten with 2 tablespoons water

sugar for topping

1. To make the pastry, in a bowl, combine the flour and salt. Place the butter in another bowl. Place both bowls in the freezer for 1 hour. Remove the bowls from the freezer and make a well in the center of the flour. Add the butter to the well and, using a pastry blender, cut it in until the mixture resembles coarse meal. Make another well in the center. In a small bowl, whisk together the sour cream, lemon juice and water and add half of this mixture to the well. With your fingertips, mix in the liquid until large lumps form. Remove the large lumps and repeat with the remaining liquid and flour-butter mixture. Pat the lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour. If preparing ahead of time, the dough can be stored at this point for up to one month in the freezer.

2. Divide the refrigerated dough in half. On a lightly floured work surface, roll out one half of the dough to 1/8-inch thickness. Using a 4 1/2-inch-round biscuit cutter, cut seven circles out of the rolled dough. Transfer the circles to a parchment-lined baking sheet, and place in the refrigerator to chill for about 30 minutes. Repeat the rolling, cutting, and chilling process with the remaining half of dough.

3. Make the filling: Dice the apples into 1/2" cubes. toss with sugar and desired spices. Cook over low heat in a pan on the stove till tender but not mushy, 6-8 minutes. Taste to check for sweetness. remember the dough isn't sweet, so you need to compensate if necessary. I always use granny smith for any apple dish, but if you use another you may want to add a squeeze of lemon for a bit of tart freshness. Let the apples cool on a piece of foil on a large pan before filling the dough. (I didn't wait and my dough turned to mush!) If there is a lot of liquid that accumulates, put it back in the pan until it's reduced to stickiness and toss the apples in it before filling.

4. Remove the chilled dough from the refrigerator, and let stand at room temperature until just pliable, 2 to 3 minutes. Spoon about 1 to 2 tablespoons filling onto one half of each circle of dough. Quickly brush a little cold water around the circumference of the dough, and fold it in half so the other side comes down over the filling, creating a semicircle. Seal the hand pie, and make a decorative edge by pressing the edges of the dough together with the back of a fork. Repeat process with remaining dough. Place the hand pies back on the parchment-lined baking sheet, and return to the refrigerator to chill for another 30 minutes.

5. Heat oven to 375 degrees. Remove the chilled hand pies from the refrigerator, cut a small slit in each and lightly brush with the egg yolk wash. Sprinkle sanding sugar generously over the pies, and place pies in the oven to bake. Bake until the hand pies are golden brown and just slightly cracked, about 20 minutes. Remove the pies from the oven, and let stand to cool slightly before serving.

sometimes, your pies look best outside in the sunlight on
your car trunk (in a container, don't worry)