Ingredients
Pie Dough*
- 3 cups / 390g all-purpose flour
- 1/4 cup / 50g granulated sugar
- 1 1/2 tsp. kosher salt
- 2 1/2 sticks / 283g very cold (frozen is good) unsalted butter cut into tablespoon sized pieces
- 1/3 cup / 40g frozen vegetable shortening cut into tablespoon-sized pieces
- ~1/2 cup ice water have more at the ready just in case
- Egg wash 1 egg whisked with 1 tsp water
Cinnamon - Brown Sugar Filling
- 1/2 cup / 100g brown sugar
- 2 tsp cinnamon
- 4 tsp all-purpose flour
- 1/8 tsp salt
- 5 Tbsp unsalted butter melted and slightly cooled
Cinnamon Icing
- 1/2 cup / 60g confectioners’ sugar sifted
- 1/2 tsp cinnamon
- 1 Tbsp heavy whipping cream plus more to make spreadable
- 1 tsp vanilla extract
Instructions
Pie Dough
- Combine the flour, sugar, and salt. There are many ways to cut the butter and shortening into the flour, but I prefer to use a combination of my food processor and my hands. The food processor breaks up the fat quickly, so there is less time for it to get warm. Put the butter in the machine in 3 parts and pulse 2-3 times. By the time you've added all of the butter, some of it will be completely blended into the flour and some will be in large pea-sized pieces. Add the frozen shortening and pulse until it too is pea-sized pieces (it is much softer, so it breaks down quickly). Add the ice water to the dough 3 tablespoons at a time and pulse just once to combine. If you pulse too much at this point you will continue to break down the butter too much.
- Once you’ve added all of the water pour the dough out onto the counter, or into a large flat bowl (pasta serving bowl works well). It may still need some water, so I like to do the rest by hand so that I don’t break down the butter too much.
- First, try pressing the dough together to determine if it is too dry. If it isn't holding together, or there is still powdery flour then sprinkle a couple more tablespoons of water evenly over the dry spots and try pressing together again. Fold the dough several times over itself with a bench scraper. The dough should come together without falling apart, but not be too mushy with water.
- Press into a log and cut into 2 pieces. Form the dough into two disks and wrap it with plastic. Chill for at least 1 hour, but this can be done the day before, or put it in the freezer for a couple of weeks (Allow to defrost overnight in the refrigerator, not the counter or it will be too soft).
Cinnamon-Brown Sugar Filling
- In a medium sized bowl, whisk together the brown sugar, cinnamon, flour, and salt. Stir in the melted butter. Blend until smooth.
Assembly
- When you are ready to prepare the hand pies, roll one of the chilled doughs out on a floured surface. As you are rolling, you can straighten out the edges with your hands to create a 1/8-inch-thick rectangle that measures about 9×14-inch. Using a pastry wheel, cut the dough into 9 equal pieces, by cutting 3 strips along the length and 3 strips along the short side. Place on a baking sheet lined with parchment paper. Repeat with the second disk of dough.
- Put about 1 1/2 tablespoons filling in the center of half the squares. Lightly brush the edges of the filled squares with egg wash. Cover with remaining squares. Press the dough together then use a fork to gently crimp the edges, to securely adhere them together.
- Brush the tops with egg wash, cut a small cross in the top (the will allow steam to escape when they bake), then freeze the hand pies for at least 30 minutes. Pro Tip: This stage can be done days ahead and stored in an airtight container or zip lock bag in the freezer once the hand pies are frozen solid.
- Preheat oven to 400°F.
Bake
- Place the frozen hand pies on a baking sheet lined with parchment paper, spacing them about two inches apart. Brush the frozen pies with egg wash and bake for 20 to 25 minutes, until light caramel brown.
Icing
- Whisk together the confectioners’ sugar, cinnamon, cream, and vanilla until smooth and thick, but pourable. Pro Tip: the icing should be thick enough to cling to the cooled hand pies. If the icing is too thick to pour, add more cream. If it is too thin to cling to the hand pies, add a little more confectioners’ sugar.
Notes
*The pie dough will result in a flaky dough. You can also use a puff pastry dough, for extra puff. If you want a more classic, tender hand pie dough, go with the one from my show. All are linked in the newsletter.
**Once frozen solid you can put the hand pies in a zip-top bag and store in the freezer for up to a couple of weeks.
To bake from frozen: Pull the frozen pastry out, egg wash, and bake as directed. Do not thaw before baking.
Apple Filling Variation:
2 large apples, peeled, cored, sliced thin
2 Tbsp brown sugar
1 tsp ground cinnamon
In a small sauce pot over medium-low heat cook the apples, brown sugar and cinnamon until the apples are tender and the juices have thickened, about 5 to 10 minutes depending on the apples.
Apple Pro Tip: choose an apple that will keep its shape when cooking. Honey Crisp, Braeburn, Granny Smith are all good picks. Stay away from McIntosh unless you want more of a saucy filling.
Tried this recipe?Let us know how it was!
