HAND PIE CRUST RECIPES

Steps:

• Add the flour, baking powder and salt to the food processor bowl. Pulse a time or two to blend. Add the vanilla, sour cream and milk. Pulse a few times to mix. Add the butter, shortening and sugar and egg, and process until the mixture is thoroughly blended and starts to pull away from the sides of the bowl and form a ball.
• Divide the mixture into 12 equal portion and form into balls.
• Refrigerate for about an hour until they're well chilled.
• Preheat oven to 375, and line a baking sheet with parchment paper.
• Flour the work surface and rolling pin. Place a ball of chilled dough on the floured surface. Roll each ball of chilled dough into a 5" diameter circle, using additional flour as needed to keep the dough from sticking to the rolling pin.
• Spread 1 1/2 tbsp filling on one half of the circle, leaving a 1/2" uncovered space around the edge of the dough. Moisten the 1/2" space all around the edge of the dough with water.
• Fold the circle of dough in half, over the filling, and crimp the edges with a fork. Prick the pies a few time with the fork tines, to allow the steam to escape while they're baking.
• Place the pies on the parchment on the baking sheet, and bake in the pre-heated oven for about 20 minutes, or until they're light brown.
• Place the pies on a cooling rack until room temperature. Sprinkle with confectioner's sugar before serving.

Steps:

• Line a baking sheet with a silicone mat or parchment paper.
• Cut peeled and cored apples into quarters, cut each quarter into 3 wedges, and cut wedges into chunks.
• Melt butter in a large skillet over medium heat; let butter brown to a light golden color and until butter smells toasted, about 1 minute. Stir apples into hot butter; sprinkle with salt, white sugar, and brown sugar. Cook and stir apple mixture until apples are softened, about 5 minutes. Mix in cinnamon and water; continue cooking until apples are soft and sticky, 1 to 2 more minutes. Spread apple filling onto a plate to cool.
• Preheat oven to 400 degrees F (200 degrees C).
• Form a dough piece into a ball, place on a floured work surface, and roll into a circle about 8 inches in diameter. Spoon 1/3 to 1/2 cup apple filling in the center. Fold dough over filling, leaving about 1 inch of dough on the bottom side visible below the top side. Gently press dough closed around filling, using your fingertips.
• Fold the overhanging bottom part of the dough up over the top edge, working your way around the crust, and pinch the overhang tightly to the top part of the crust.
• Crimp the edge tightly closed, pinching a little bit of dough with the thumb and forefinger of one hand and using your index finger on the other hand to push a small notch into the pinched dough. Continue pinching and notching all the way around until the crust is tightly crimped together. Repeat with remaining dough and filling. Transfer pies onto prepared baking sheet.
• Whisk egg with milk in a small bowl until thoroughly combined. Brush top of each hand pie with egg mixture and sprinkle with about 1/4 teaspoon white sugar. Cut 3 small vent holes in the top of each pie.
• Bake in the preheated oven until pies are golden brown and filling is bubbling, 25 to 30 minutes. Let cool for at least 15 minutes before serving.