Apple Handpies

          
 
          Autumn is fading away and winter eagerly making its first appearances. An array of colorful leaves, deep green pine needles, and golden, gentle, and warm sunshine have been replaced by bitingly crisp air, browns, and frosts. It is now the time for piping hot beverages, whatever you prefer, sweatshirts, fleece, heavy coats, mittens, fuzzy socks, and boots.

             However, before the time comes to bid "alvederzane" to fall completely, I wanted to make a special dessert, packed with autumn flavor. Apple handpies (or mini apple pies) are the perfect treat. They are simple, rustic and handmade in appearance, and scrumptious. Crisp, cinnamon sugar topped, flaky crust was stuffed with soft, juicy, fragrant apples. This recipe is definitely one of my new favorites of the season. 

                            CRUST...     (from here)

                     2 1/2 cups flour

                     1 cup cold unsalted butter, cubed 

                     1 teaspoon salt

                     1 teaspoon sugar

                     6-8 tablespoons ice water

         Cube butter, place in a bowl, and freeze for at least 15 minutes. Cold butter ensures a flaky pie crust. Combine flour, salt, and sugar. Add butter and rub into the flour, until mixture resembles coarse meal, with pea size pieces of butter. Add the water 1 tablespoon at a time, until the mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, add a little more water and mix again.  Note that too much water will make the crust tough.
Dump the dough out of the owl and place in a mound on a clean surface. If you want an extra flaky crust, shmoosh the dough mixture into the table top with the heel of the palm of your hand a few times. This will help flatten the butter into layers between the flour which will help the resulting crust be flaky. You can easily skip this step if you want. Gently shape the dough mixture into two disks. Work the dough just enough to form the disks, do not over-knead. You should be able to see little bits of butter in the dough. These small chunks of butter are what will allow the resulting crust to be flaky. Sprinkle a little flour around the disks. Wrap each disk in plastic wrap and refrigerate at least 1 hour, and up to 2 days.

                            APPLE FILLING...
                       6 apples, washed and cubed into very small pieces
                        1 tablespoon flour
                       2 tablespoons sugar
                       2 teaspoons cinnamon
                       1/4 teaspoon cloves
                       pinch of salt
Combine all ingredients and let sit for a few minutes.

Preheat the oven to 425 degrees F. Roll pie crust into a very thin sheet on a floured surface. Using a large, circular glass or cookie cutter, cut circles of dough. Beat an egg with 1 tablespoon of milk. Now you are ready to prepare your pies. Take one circle of dough and fill with about 2 1/2 tablespoons of apple filling. Brush the egg wash lightly around the edges of the circle. Take another circle and lay over the top, crimping in the edges with a fork. Cut a design in the top for air venting purposes. Brush the entire thing with egg wash, and dust with cinnamon sugar. Bake for about 10-15 minutes or until golden brown and the filling is bubbly.

Serve plain, with whipped cream, ice cream, etc. Enjoy!