Apple Hand Pies with a Sour Cream Crust

A delicious apple filling encased in a beautifully tender and flakey sour cream crust.

Servings 8

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.

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.

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.