Apple Hand Pies with a Sour Cream Crust
There hand pies are perfect for when you don’t want to make a full pie and they are a geat make ahead option. They can be made, frozen and then you can bake off as many as you want.
The filling is your basic apple pie filling, but it’s the crust that sets these apart. The sour cream dough is a little bit flakey, a little bit tender and a little bit buttery.
I have made these a few times for family and friends and the reactions I get are how wonderful and different the crust is.
Hope you give them a try!!!
Apple Hand Pies with a Sour Cream Crust
A delicious apple filling encased in a beautifully tender and flakey sour cream crust.
Ingredients
Apple Filling
- 2 Cups of Granny Smith Apples, cut into 1/4"-1/2" Cubes
- 28 grams of Unsalted Butter
- 33 grams of Granulated Sugar
- 33 grams of Brown Sugar
- ½ Teaspoon of Ground Cinnamon
- 1 1/2 Teaspoons of Corn Starch
Sour Cream Crust:
- 150 grams of All-Purpose Flour 1 1/4 Cups
- 1 Tablespoon of Granulated Sugar
- Kosher Salt
- 114 grams of Very Cold Unsalted Butter 8 Tablespoons
- 60 grams of Full Fat Sour Cream 1/4 Cup
Assembly:
- 1 Egg Yolk blended with 1 Tablespoon of Water
- 1-2 Tablespoons of Turbinado Sugar
Instructions
Apple Filling:
- Whisk together the sugars, cinnamon and corn starch.
- Melt the butter in a pan set over medium low heat.
- Add the apples and the sugar mixture and stir to combine
- Cook stiring occasionaly, so the mixture does not stick, until the mixture is thick. Remove from the pan and place in a bowl to cool to room temperature. The filling is best made the day before and chilled overnight in the fridge.
Sour Cream Crust:
- Place the flour, salt and sugar in a food processor and pulse 3-4 time to combine.
- Cut the butter into 1/2” squares and add it to the flour and pulse 8-10 times.
- Add the sour cream and pulse until the dough just starts to come together.
- It will look like large clumps or curds.
- Dump the dough out on to your counter or a board and form into a rectangle.
- Wrap the dough in plastic, roll over with a rolling pin to flatten and place in the refrigerator for at least 2 hours.
Assembly:
- Roll the dough to a thickness of 1/8".
- Cut out as many 3 3/4" – 4" circles as you can.
- With the egg wash, paint around the edge of one dough circle.
- Place no more than 1 tablespoon of filling in the center and spread it out a bit.
- Bring the edges of the dough together to form a half circle and pinch the edges together.
- Place on a parchment lined baking sheet and using the tines of a fork, seal the dough on the rounded side.
- Continue until you have filled all the dough circles.
- Brush the hand pies with the egg wash and sprinkle with a small amount of turbinado sugar.
- Place in the freezer until firm.
- Bake at 375° ℉ for 20-25 minutes or until golden brown.
Would this pastry work for butter tarts?
Hi Theresa, Not sure, what do you mean by butter tart?
Butter tarts are a wonderful Canadian treat, little tarts with a filling like pecan pie only without the pecans and with raisins instead. Had some delicious ones in Nelson, BC, this summer, only 3 hours from my home in Spokane. Almost worth the drive for them alone.
They sound delicious!!!