Apple Hand Pies to start Tuesday
I have a couple of days with no meetings, no work sessions…just work on my own tasks. I’m enjoying the flexibility in my schedule!
Yesterday, Bear and I went to Wayfarer’s park before lunch (see my Instagram for photos). We are having another bit of summer-like weather before what NOAA calls “THE BIG CHANGE” happens this weekend – a cold and wet front to take us back to Fall.
My neighbor was to come for coffee this morning but a bug in the family altered plans. The hand pies were already in the oven…
I’m going to have mine!! (AND, you bet I scooped up all of that caramel-y overflow!) …but, I’ll freeze the rest for when all feel better.
Apple Hand Pies to start Tuesday.
*** My method for the Hand Pies:
I had my own Brioche dough in the freezer packaged in large lemon sized rounds each 1 perfect for a hand pie. Last night I got 5 rounds out and put them in the frig. This morning, after the dough warmed up, I lightly rolled each round into a 5 inch circle and covered while I sliced 3 apples. I mixed a bit of lemon juice, brown sugar, cinnamon and a pinch of salt with the apples, divided between the 5 pies – stuff them VERY full as apples bake down, little bits of butter, fold over the top, slice some vents, brush with egg wash and into the oven (350 for 30 minutes). That’s it! The apples today were local McIntosh from my farmer’s market. I also like Granny Smith’s. AND…this mix is good with a bit of country pork sausage (pre-cooked) in with the apples.
I guarantee that these taste multitudes better than any toaster fruit pie :) !