Apple Ginger Hand Pies

Apple Ginger Hand Pies is a dessert that serves 12. For 22 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. One portion of this dish contains about 1g of protein, 8g of fat, and a total of 103 calories. This recipe is liked by 1157 foodies and cooks. It is a good option if you're following a lacto ovo vegetarian diet. A mixture of ginger, ground cinnamon, flour, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Mountain Mama Cooks. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 3%. Users who liked this recipe also liked Peach Ginger Hand Pies, Apple Hand Pies, and Apple Hand Pies.

Servings: 12

 

Ingredients:

Equipment:

Cooking instruction summary:

Place the flour and salt in the bowl of a food processor. Add the cold, cubed butter and pulse a few times to break them up. With the food processor running, add the cold water and pulse until the dough becomes crumbly and starts to stick together. Dump the dough out onto a clean surface and gather into a ball. Shape into a disk and cover in plastic wrap. Chill for a least 2 hours in the fridge. Preheat oven to 400F degrees. Line a sheet pan with parchment paper or silicone baking sheet.In a medium bowl, combine diced apples, lemon juice, cinnamon, sugar, flour, and crystalized ginger. On a generously floured surface, roll the dough out into a large circle about 1/4 inch thick. Use a 3-inch 4-inch round cutter to cut dough into rounds. Spoon a heaping tablespoon of apple mixture onto half of the circles. Brush edges lightly with the egg wash and then top with the other half of the dough circles and gently press to seal. Use the back of a fork to press a decorative edge around the pies. Cut vents into the top of each pie.Brush tops of hand pies with egg wash and sprinkle with coarse sugar. Bake until crust is slightly golden and filling is just starting to bubble through the vents. Remove from oven and let cool slightly before serving. Hand pies are best the day they are baked but will keep at room temperature for a few days.You can reheat the hand pies in a toaster oven set at 325 degree for just about 5 minutes.

 

Step by step:

1. Place the flour and salt in the bowl of a food processor.

2. Add the cold, cubed butter and pulse a few times to break them up. With the food processor running, add the cold water and pulse until the dough becomes crumbly and starts to stick together. Dump the dough out onto a clean surface and gather into a ball. Shape into a disk and cover in plastic wrap. Chill for a least 2 hours in the fridge. Preheat oven to 400F degrees. Line a sheet pan with parchment paper or silicone baking sheet.In a medium bowl, combine diced apples, lemon juice, cinnamon, sugar, flour, and crystalized ginger. On a generously floured surface, roll the dough out into a large circle about 1/4 inch thick. Use a 3-inch 4-inch round cutter to cut dough into rounds. Spoon a heaping tablespoon of apple mixture onto half of the circles.

3. Brush edges lightly with the egg wash and then top with the other half of the dough circles and gently press to seal. Use the back of a fork to press a decorative edge around the pies.

4. Cut vents into the top of each pie.

5. Brush tops of hand pies with egg wash and sprinkle with coarse sugar.

6. Bake until crust is slightly golden and filling is just starting to bubble through the vents.

7. Remove from oven and let cool slightly before serving. Hand pies are best the day they are baked but will keep at room temperature for a few days.You can reheat the hand pies in a toaster oven set at 325 degree for just about 5 minutes.

Nutrition Information:

covered percent of daily need