Brown Butter Apple Hand Pies

Yield: 18 Hand Pies
Total Time:
1 hr
 
The crust is our house favorite. Flaky, buttery, easy to handle.  The pie dough can be made a day or two ahead of time and kept in the fridge. Or freeze the dough and thaw out in the fridge the night before. 
The directions are for a half moon shape (childhood memories and all) but one could always slap two circles together to make a round hand pie, or else cut the dough into squares and make triangles or square pies. Let your imagination go wild.

Ingredients

  • 1 full batch Pie Dough (enough dough to make two 9" pies)
  • 4 medium Apples (@ 1 1/2 lbs total), peeled, cored and thinly chopped
  • 1/4 cup (55g) packed Brown Sugar
  • 1/4 cup (50g) Sugar
  • 2 Tablespoons (15g) Flour
  • 2 teaspoons (10ml) fresh Lemon Juice
  • 1/3 cup (75g) unsalted Butter
  • 1 Egg , for egg wash
  • 1 Tablespoon Water (15ml) for egg wash

Directions

  1. Make pie dough, form into 2 disks and chill for at least 30 minutes.
  2. Preheat oven to 375°F. Line a couple sheet pans with parchment paper.
  3. Toss the apples, sugars, flour, and lemon juice together in a large bowl.
  4. Heat butter in a saucepan over medium heat. Butter will initially foam up and then settle down. Continue cooking, swirling the pan occasionally, until the solids begin to separate and brown, and the liquids turns a light brown color. It should have a nutty, toasty aroma. Remove from heat.
  5. Add brown butter to apples and toss to coat.
  6. Working with one dough disk at a time, keeping the other chilling in the fridge, roll out to 1/8" thick on a lightly floured surface. Using a 4" ring cutter or 4" tartlet pan, cut out circles, re-rolling scraps (if they start to get warm, refrigerate then roll in 15-20 minutes).
  7. Whisk together egg and water. Brush dough circles with egg wash. Pile about 1/4 cup of apples in the center of the circle, and then fold over and pinch to seal edges.
  8. Place hand pie on lined sheet pan, brush top with egg wash, and score with a knife if desired. Repeat to fill sheet pan, placing hand pies at least an inch apart.
  9. When sheet pan is filled, place in oven. Bake for about 30 minutes or until golden. While first pan bakes, continue rolling, filling and folding remaining dough.
  10. After finished baking, allow to cool for 15 minutes and serve.

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