For the pie crust:
- 1 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) butter, cold and cut into cubes
- 1/4 cup + 1 tablespoon cold water
For the hand pies:
- 2 cups peeled, cored & diced granny smith apples (about 2 medium)
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon ground cinnamon
- 1/4 cup granulated sugar
- 2 teaspoons all-purpose flour
- 2 tablespoons crystalized ginger
- 1 egg + 1 tablespoon water for egg wash
- coarse sugar for sprinkling (optional)
To make the pie crust:
- Place the flour and salt in the bowl of a food processor. Add the cold, cubed butter and pulse a few times to break them up. With the food processor running, add the cold water and pulse until the dough becomes crumbly and starts to stick together. Dump the dough out onto a clean surface and gather into a ball. Shape into a disk and cover in plastic wrap. Chill for a least 2 hours in the fridge.
To make the hand pies:
- Preheat oven to 400F degrees. Line a sheet pan with parchment paper or silicone baking sheet.
- In a medium bowl, combine diced apples, lemon juice, cinnamon, sugar, flour, and crystalized ginger.
- On a generously floured surface, roll the dough out into a large circle about 1/4 inch thick. Use a 3-inch 4-inch round cutter to cut dough into rounds. Spoon a heaping tablespoon of apple mixture onto half of the circles. Brush edges lightly with the egg wash and then top with the other half of the dough circles and gently press to seal. Use the back of a fork to press a decorative edge around the pies. Cut vents into the top of each pie.
- Brush tops of hand pies with egg wash and sprinkle with coarse sugar. Bake until crust is slightly golden and filling is just starting to bubble through the vents.
- Remove from oven and let cool slightly before serving. Hand pies are best the day they are baked but will keep at room temperature for a few days.
- You can reheat the hand pies in a toaster oven set at 325 degree for just about 5 minutes.