Baked Apple Hand Pies Recipe

Ingredients

• 320 g plain flour
• 1 tablespoon caster sugar
• 1/2 teaspoon fine salt
• 200 g unsalted butter, cold and cubed
• 5 to 7 tablespoons ice-cold water
• 400 g peeled and cored cooking apples, cut into 1 cm dice
• 45 g light brown sugar
• 1 teaspoon ground cinnamon
• 1 tablespoon lemon juice
• 2 teaspoons cornflour
• 1 egg, beaten
• 2 teaspoons demerara sugar

Method

1. 1

   Mix the flour, caster sugar, and salt. Rub in the butter until flat flakes and pea-sized pieces remain, then stir in enough cold water for the dough to hold together. Flatten into a disc and chill for 30 minutes.

2. 2

   Cook the apples, brown sugar, cinnamon, and lemon juice in a wide pan over medium heat for 6 to 8 minutes, until the apples begin to soften and excess liquid has evaporated. Stir in the cornflour and cool completely.

3. 3

   Heat the oven to 200 C, or 180 C fan. Roll the dough to about 3 mm thick and cut sixteen 11 cm rounds, rerolling scraps once if needed.

4. 4

   Divide the filling among eight rounds, leaving a clear border. Brush the borders with beaten egg, cover with the remaining rounds, press out trapped air, and crimp the edges with a fork. Cut a small steam vent in each pie.

5. 5

   Transfer to a lined tray, brush with egg, and sprinkle with demerara sugar. Chill for 10 minutes, then bake for 22 to 25 minutes until deeply golden. Cool for at least 10 minutes before serving.