Saturday, April 3
Hand me down Pies
My first adventure with "Max" were these Hand-Pies. I had organic apples in the fridge that needed to be eaten, and leftover marshmallow goo from an experiment, so I decided to wrap both up (not together) in a pastry, or hand-pie! P always likes buttery pastries so I knew this would work well for his weeks dessert.
The apple ones turned out fab, they reminded me somewhat of McDonald's, but most definitely healthier. No matter what I throw together in my kitchen its ALWAYS going to be healthier than that place...yuck.
The mallow ones on the other hand were a MESS! Nerdy me didn't think of the goo ooooozing (literally) out during the entire baking process...there was white goo all over my baking sheet which eventually turned into brown goo as it cooked...I sat at my oven door screaming "NOOOO" but I couldn't take them out bc the pastry wasn't cooked..oh boy was it crazy. P still ate them bc luckily I added some chocolate in there and they turned out pretty tasty although dang ugly! Lesson learned!
Hand Pie Dough Recipe
½ tsp. vanilla extract
6-8 tbsp. cold buttermilk
2 ½ cups all-purpose flour
2 tbsp. sugar
½ tsp. salt
2 tsp. lemon zest
2 sticks (1 cup) cold butter, cut into ¼” pieces
powdered sugar, for dusting
2 large eggs, lightly beaten
To make the pie dough, in a small bowl, combine vanilla and buttermilk. Stir to combine and set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, sugar, salt and lemon zest. Mix to combine. Add in butter and mix on low speed until the mixture resembles coarse meal and pieces are less than pea sized. Add buttermilk mixture and stir until the dough comes together. Transfer the dough to a powdered sugar-covered surface and shape into a flat disk. Wrap the disk tightly in plastic wrap and refrigerate for at least one hour.
Preheat oven to 400°. Line baking sheets with parchment paper. Place a dough round onto a prepared baking sheet. Spoon about 3 tablespoons of the your filling into the center. Using a pastry brush, brush the edge of half of the dough round with the beaten egg. Fold the dry edge onto the egg-brushed edge forming a semi-circle shape. Press the edges together to seal with the tines of a fork. Repeat with the remaining dough rounds and filling. Brush the tops of the pies with the egg mixture and sprinkle with sugar. Use a small knife to make a 1-inch slit in the top of each pie to allow the steam to escape.
Bake in the preheated oven until the tops begin to turn golden brown, about 20 minutes. Let cool on baking sheets 7-10 minutes, then transfer to a wire cooling rack to cool completely.
The apple filling was basically apples chopped, cinnamon, cornstarch, bit of butter, and agave. Mix all that up and cook in a pot covered for ohhh 15 minutes? Until soft!
Recipe adapted from Annies-eats.com