An uninvited guest, she imposes herself with pounding rain and wind gusts the likes of which I’ve never seen or heard.
We have moved the lawn chairs indoors and we have placed the potted herbs snug against the house. We’ve purchased bottled water, as well as beer, in case of extreme emergency (we have our priorities!). The batteries have been replaced in the flashlights and camping lanterns.
We have hunkered down and snuggled in.
Although the lights continue to flicker, threatening to turn off for good, there’s something calming in deciding to make hand pies right at this moment….and, yes, a little dangerous perhaps (but not in this way!)
Will I be able to finish them before the power turns off for good? Or are they destined to sit as incomplete globular masses in the oven never to realize their full, flaky potential?
I’m racing against mother nature to finish these hand pies and this time…
apple hand pies (adapted slightly from White on Rice Couple’s blog)
One batch of your favorite pie dough (as I’ve said before, I like this one)
4 medium apples, cored, peeled and thinly chopped
1/4 cup packed light brown sugar
1/4 cup granulated sugar
2 Tbsp all-purpose flour
2 tsps freshly squeezed lemon juice
1/4 cup unsalted butter
1 tsp ground cinnamon
1/2 tsp ground nutmeg
Preheat oven to 375 degrees
Line two baking sheets with parchment paper
Make your filling:
In a large mixing bowl, combine apples, lemon juice, brown sugar, granulated sugar, flour, cinnamon and nutmeg. Set aside.
Add your butter to a small skillet over low heat. Melt the butter past the point where it foams and until it becomes a golden brown color. Remove from heat and fold into the apple mixture.
Roll out your chilled pie dough onto a floured surface to a thickness of approximately 1/8″. Using a 5 inch cookie or biscuit cutter (a saucer or bowl that is approximately 5 inches works well, too), cut circles in your dough and lay them out on your baking sheets. Place remaining dough in refrigerator to chill while you wait to make your next batch. Place approximately 1/2 cup filling in the center of each circle and fold the dough over, pinching to seal the edges all around. Use fork tines to imprint and seal the edges further if desired.
Add approximately 3 Tbsp water to your egg in a small dish and whisk together. Brush each pie with the egg wash and cut 2 slits with a sharp paring knife to allow steam to escape.
Bake until pastry is golden, approximately 30 minutes. Remove and let cool 15 minutes before moving to racks to cool completely.
Continue in this way, using the rest of your dough. I got 8 pies out of my dough and filling. If you use a smaller biscuit cutter, you could yield more pies.