This recipe only makes a small batch of 4-5 little hand pies: just perfect for when you want a little warming pastry treat on a rainy day without getting into a marathon baking effort which leaves you dusted in flour and losing the plot.
All you need are 5 wholesome ingredients, even though these pies are 100% made from scratch. You don’t even need a pie dish! This old fashioned, American apple pie method has been tried and tested over many years (in fact I won 1st prize with this once at a fair!) What this recipe delivers is flaky, crisp pastry and warm, cinnamon-infused, buttery apple filling.
- 1 Cup Self Raising Flour
- ½ Cup Butter, Cold and Cubed
- Pinch Salt
- 2 Tbsp Cold Water
- 2 Apples
- ½ Cup Raw Sugar
- 1 tsp Cinnamon
- 1 egg (or a little milk)
- Place the flour and salt into a food processor. Add in the butter (alternatively, you could use a mixing bowl and cut in the butter with a fork) and the water and pulse just until a ball has formed.
- Turn this mixture out onto wax paper and form into 2 balls (one a little larger). Cover and place in the fridge to rest.
- Peel, core and chop the apples into small pieces and place into a bowl. Mix together the sugar and cinnamon and stir through the apples to coat.
- Roll out the smaller ball of pastry until 2mm thick. Cut rectangles from the pastry and place on a lined baking sheet. These will be the bottoms. Using a knife, lightly score a smaller rectangle inside marking where the filling will go. Leave enough room to crimp the edges.
- Divide the apple mix neatly between the pastry rectangles. Roll out the other ball of pastry and cut rectangle tops for the pies. The tops should be a little bigger than the bottoms as it must stretch around the filling.
- Place the lids on the pies, being careful not to mke any holes. Crimp with a fork (dip the fork prongs in water each time to prevent sticking). Brush with a little beaten egg or milk and make a couple of vent holes with some scizzors. Sprinkle the pies with a little sugar.
- Bake at 180/350F for 25-30 minutes, until golden brown but not burned on the edges.