APPLE CRANBERRY HAND PIES

APPLE CRANBERRY HAND PIES

 
Number of Servings:
Makes 12 Pies

INGREDIENTS

1
PASTRY
2 1/2
cup (630 ml)
cake and pastry flour
1
cup (250 ml)
butter, chilled and diced
1/4
tsp (0 ml)
salt
1/4
cup (60 ml)
to ½ cup (60 to 125 ml) cold water
1
FILLING
4
cup (1000 ml)
apples, peeled, cored and diced small
1/4
cup (60 ml)
dried cranberries, chopped
1
cup (250 ml)
brown sugar
1
tsp (10 ml)
cinnamon
1/4
tsp (0 ml)
nutmeg
1/2
tsp (0 ml)
orange zest
2
tsp (10 ml)
butter, melted
1
tbsp (20 ml)
all-purpose flour
1/4
tsp (0 ml)
salt
1
EGG WASH
2
egg yolks
4
tsp (20 ml)
whipping cream
1/4
tsp (0 ml)
salt

DIRECTIONS

  1. Add flour, butter and salt to a food processor fitted with a metal blade. Pulse until mixture looks like coarse crumbs about the size of peas.
  2. Sprinkle with ¼ cup (60 ml) cold water. Pulse until dough sticks together when squeezed. Add more water, 1 tbsp (15 ml) at a time, if necessary. It will still look a bit crumbly.
  3. Shape dough into two balls. Wrap tightly in plastic wrap and refrigerate for at least 1 hour.
  4. For Filling, in a large bowl, combine all ingredients. Toss to blend. Set aside.
  5. Preheat oven to 375 F (190 C). Roll pastry to ⅛-in (0.25 cm) thickness on a floured surface. Cut into 3-in (7.5 cm) rounds. Place 2 tbsp (30 ml) on half of each round.
  6. In a small bowl, whisk together egg wash ingredients. Using a small brush, spread egg wash around edges of each pie. Cover each pie with another pastry round and press edges to seal. Crimp edges with a fork.
  7. Make a slit on top of each pie and brush with remaining egg wash. Transfer to a parchment paper-lined baking tray and bake for about 20 minutes or until pies are golden brown. Rotate pan halfway through.
  8. Remove to a rack to cool. Serve warm.

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