Apple Hand Pies with Herbed Crust

Directions:

For the Filling:

Combine all the filling ingredients in a skillet over medium-low heat on the stove. Stir occasionally while mixture simmers, 5-7 minutes or until the apples are tender. Note: you can make the apple filling up to 3 days ahead of time and store in the fridge until ready to use.

For the Crust:

In a large bowl, combine the flour, sugar, and salt. Add herbs and stir to combine. Then add the chilled butter cubes and toss to coat in the flour mixture, then use your hands to smash the butter between your fingers. Incorporate the butter into the flour mixture until it appears shaggy and flaky. Combine the vinegar and the ice water and drizzle it over the flour + butter mixture. Run your fingers through the mixture to evenly distribute the water through the flour until the dough starts coming together.

On a lightly floured work surface, knead the combined dough a few times to gather up and incorporate any dry bits. It will not be smooth or shiny. Knead with your palms a few more times, then pat into a flat disk about 1 inch thick. Wrap the disk with plastic wrap and refrigerate at least 2 hours.

Assembling the Pies:

Preheat the oven to 400° F and prepare a baking sheet with a piece of parchment paper. On a lightly floured surface, roll out the dough to about 1/8 inch thick. Use a 6 inch round (we used an upturned bowl for this!) to measure and cut out as many circles as you can. Re-roll the dough and cut more circles as needed.

Add 2 tablespoons of apple filling to the center of each crust. You can practice folding the dough over to see how much fruit you can actually fit in there. Keep at least a 1/2 inch border around the edges. Brush the 1/2 inch edge all the way around with the egg wash (1 egg mixed with 1 tbsp of water), and fold the dough over to create a half circle and enclose. Press the edges down firmly with your fingers, then crimp with the tines of a fork to seal. Repeat these steps with all the pie dough rounds.

Transfer the pies to the prepared baking sheet as you go. Brush the tops of the pies with the egg wash and sprinkle with raw or coarse sugar. Cut a few 1/2 inch vents in the top of the pies. Bake 25-30 minutes until golden like a croissant and the fruit juices are bubbling out.

Store in a covered or airtight container for up to 3 days. Reheat in the toaster oven to serve. Enjoy!