Ingredients
Pie Dough
- 470g all-purpose flour
- Pinch of salt
- 125g sharp cheese such as sharp cheddar or aged havarti, finely grated
- 280g cold unsalted butter, cut into cubes
- 240g cold water
- 1 cup ice
- 60g apple cider vinegar
Apple Filling
- 40g unsalted butter
- 600g peeled and diced apple
- 1 tsp vanilla extract
- 150g light or dark brown sugar
- 1 tsp apple pie spice or ground cinnamon
- Pinch of salt
- 45g granulated sugar
- 40g all-purpose flour
Additional
- Egg wash – 1 egg whisked with about 1 Tbsp of water
- Raw / Demerara sugar for sprinkling (optional)
Instructions
- Prepare Pie Dough: In a large bowl, combine flour, salt, and finely grated cheese. Add cold, cubed butter, tossing to coat. Using a pastry blender or fingers, cut the butter into the flour until pea-sized chunks remain. This keeps the pastry tender.
- Add Liquids: Mix ice, water, and apple cider vinegar in a bowl. Gradually sprinkle a few tablespoons at a time into the flour and butter mixture, mixing until a dough forms that holds together but is not too wet. Squeeze to form a homogenous dough and shape into a rectangle.
- Rest the Dough: Wrap the dough and refrigerate for 1 hour. Then roll out on a floured surface into a rectangle, fold in thirds like a letter, roll again, and repeat the folding twice more. Wrap tightly and chill in the fridge for at least 2 hours or overnight.
- Make Apple Filling: In a medium pan, melt butter over medium heat. Add diced apples, vanilla, brown sugar, cinnamon (or apple pie spice), and a pinch of salt. Cook, stirring frequently, until butter and sugar melt and apples soften slightly, about 3-4 minutes.
- Thicken Filling: Combine granulated sugar and flour in a bowl, then add to the apple mixture. Cook, stirring constantly, until thickened. Transfer to a sheet pan and cool uncovered at room temperature.
- Prepare Dough for Assembly: Remove dough from fridge and divide into two pieces. Wrap one piece and chill. Roll out the other piece to about 25cm x 40cm. Cut into ten 7cm x 10cm rectangles using a ruler and pastry wheel. Place on a parchment-lined baking sheet and chill.
- Prepare Lattice Strips: Roll out the remaining dough piece and cut lattice strips, ensuring some are at least 15cm long for angled lattice design. Place strips on parchment-lined sheet pan and chill.
- Assemble Hand Pies: Work with one rectangle at a time. Spread apple filling on the dough, leaving edges clear. Top with dough strips all in one direction, then weave lattice strips perpendicular. Trim the edges to seal the lattice with the bottom dough. Transfer pies to a parchment-lined baking sheet and refrigerate.
- Chill & Bake: After assembling all pies, chill them for at least 30 minutes to firm up. Preheat the oven to 375°F (190°C). Brush pies with egg wash and sprinkle with raw or Demerara sugar if desired. Bake for 20-25 minutes until deeply golden.
- Cool & Serve: Remove from oven and cool slightly on the baking sheet, then transfer to a wire rack to cool completely. Serve at room temperature or slightly warm. Store leftovers lightly covered at room temperature and refresh briefly before eating, if desired.
Notes
- Use cold butter and cold liquids to achieve a flaky crust.
- Folding and chilling the dough multiple times helps create layers for flakiness.
- The vinegar in the dough helps tenderize the crust without affecting flavor.
- Apple pie spice can be substituted with ground cinnamon if preferred.
- Ensure lattice strips are long enough for neat lattice work to prevent cracking during baking.
- Hand pies can be assembled ahead and frozen before baking; bake directly from frozen, adding extra minutes to baking time.
- Store hand pies at room temperature, but for longer storage, keep them refrigerated in an airtight container.
- Prep Time: 1 hour 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
