Apple Hand Pies

When visiting my Dad, our conversations at some point always come around to his Mom who I called “Mammy.” We remember our time with her and our greatest memories take us bask to her kitchen. Dad shared that his favorite food was her Apple Hand pies. Fried in her cast iron skillet, the crust was crispy and filled with cinnamon scented apples.

I recalled that her crust was made with Crisco and buttermilk other than those two ingredients it was open to interpretation. During my research I found several recipes that I have combined together to create what I think is so close to her original recipe. Hopeful that this recipe will give my Dad take him back to her kitchen like it did for me.

INGREDIENTS

Crust

2 and 1/2 cups self-rising flour, more for dusting

1/2 cup Crisco

2/3 buttermilk, chilled

Canola oil for frying

Filling

2 large apples peeled and cubed, I prefer Honeycrisp

1/3 cup granulated sugar

1/2 tsp ground cinnamon

1/4 tsp Diamond Crystal kosher salt

DIRECTIONS

1. Place the flour and Crisco in large bowl. With a pastry cutter or your fingers until resembles course meal. Add the chilled buttermilk and combine until dough forms. Transfer to a floured work surface, knead until dough is firm. Form dough into a disk and wrap with plastic wrap while preparing the apples.

2. Line a baking sheet with parchment paper. Divide the refrigerated dough in half. Lightly four your work surface, roll out one half of the dough to 1/8” thickness. Using a 4 1/2” round biscuit cutter, cut seven circles our of the rolled dough. Transfer the circles to the parchment lined baking sheet. Refrigerate the dough circles for another 30 minutes.

3. In a small pan combine apples, sugar, cinnamon and salt. Cook over low heat for 8 to 10 minutes, stirring frequently until apples are tender. Set aside, prior to preparing hand pies, drain any accumulated liquid.

4. Remove the chilled dough from the refrigerator. Spoon about 1 to 2 tablespoons of filling onto one half of each circle of dough. Brush an egg wash around the circumference of the dough. Fold it in half so the other side comes down over the filling, half moon shape. Using the tines of fork, seal the edges of the pies. Refrigerate the pies for an additional 30 minutes. Repeat the process with the other half of the dough.

5. Heat enough oil to cover the bottom of a deep skillet over medium low to medium heat. Once oil is heated transfer 2 to 3 pies into the oil, cook until golden brown, about 2 minutes per side. Repeat until all pies have been cooked. Sprinkle pies with turbinado raw sugar and enjoy!