Apple Hand Pies
2 c flour
8 T butter
4 oz. cream cheese
Measure the flour into the bowl of a food processor, Cut cheese and butter into small pieces and add to the bowl. Pulse/ Process to crumbs/dough that are moist and starting to come together.
Do not over process. Pour dough out onto a piece of plastic wrap. Press together to form dough.
Wrap completely. Cut cheese and butter into small pieces Measure the flour using a pastry blender
Form dough into a ball, press the ball of dough down to form a circle
Chill at least an hour or two before rolling.
For apple filling- Cortland, Jonagold, Jonaprince apples, mid-season apples
3 apples — peeled, cored, and cut into medium-small dice sautéed in 2T butter, a splash of Alstede farms Apple Cider and ¼ c light brown sugar cook on low until her apples are tender.
Sprinkle in a pinch of salt and 2 t lemon juice.
Mix in 1 ½ t cornstarch, sauté for 5 minutes longer, add in 1/4 cup raisins (optional), 1/2 teaspoon ground cinnamon, chill the filling completely.
Cut the dough in ½. Lightly flour a board. Roll the dough to ¼” thick. Cut using a 3-4” cutter 12 circles for 6 hand pies.
Spoon filling onto center of 6 circles. Cover with the remaining six and vent using a fork or the tip
of a knife. Seal the edges with your fingers and crimp with the tines of a fork. Repeat,
1 beaten egg
2 T water
Line a baking pan with parchment. Place pies onto the pan and brush with egg wash. Place into the freezer for ½ hour or longer.
Preheat the oven to 425
Place the tray in the middle of the oven. Lower the heat to 400, Bake for 8-10 minutes edges should be starting to brown. Lower the heat to 375 and bake an additional 5-8 minutes.
Filling is very hot. Allow to cool a few minutes.
Plate and serve with whipped cream.