As the apples ripen and Fall takes hold, pies are not far behind. Here's a crowd pleasing Apple Hand Pie Recipe from Chef Hugo. Happy baking!
Pie Dough
- 470g all-purpose flour
- 8g Salt
- 125g sharp sharp white cheddar, finely grated
- 280g cold unsalted butter, grated
- 240g cold water
- 1 cup ice
- 60g Apple cider vinegar
Apple Filling
- 40g unsalted butter
- 600g half peeled and diced apple (half honey crisp, half green)
- 1 tsp vanilla extract
- 150g brown sugar
- 1 tsp ground cinnamon
- 1 tsp ground coriander
- pinch of salt
- 45g granulated sugar
- 30g all-purpose flour
Pie Dough
- Freeze butter for 10-15 minutes. Place flour, salt, and freshly grated cheese into a large bowl. Mix to combine. Using a cheese grater, grate cold butter into the flour mixture. Mix lightly to coat.
- Using fingers, massage the butter into the flour mixture until it has a wet sand texture. To not over mix, butter should stay cold
- Combine ice, water and cider vinegar in a bowl. Sprinkle a few tablespoons of the ice water mix into the flour and butter mixture, and using a stiff spatula or your hands, mix in well. Continue adding water a tablespoon at a time ( I usually start with about 180g liquid, mix that in, then go from there and add additional liquid as needed) until you have a dough that holds together well, but is not too wet.
- Rough shape the dough into a rectangle. Wrap in plastic and rest in the fridge for at least an hour.
- Roll out the dough on a floured surface into a rectangle, fold it in thirds like a letter, then roll again and repeat the folding. Repeat this process one more time. Shape into a rectangle.
- Wrap tightly in plastic, then leave to chill in the fridge for at least 2 hours, or up to overnight.
7. APPLE FILLING
- Place the butter into a medium pan. Add the apple, vanilla, brown sugar, cinnamon and salt, and cook over medium heat, stirring frequently, until the butter and sugar has melted. Continue to cook for 3-4 minutes until the apple has softened slightly.
- Combine the sugar and flour in a bowl. Add to the apple mixture and cook, stirring constantly, until the mixture has thickened up.
- Transfer to a sheet pan and leave to cool uncovered at room temperature.
