Apple and Browned Butter Hand Pies
Makes 24
  • Dough:
  • 2½ cups (313 grams) all-purpose flour
  • 2 teaspoons (6 grams) kosher salt
  • 1 teaspoon (4 grams) granulated sugar
  • 1 cup (227 grams) cold unsalted butter, cubed
  • 4 to 8 tablespoons ice water
  • Filling:
  • 2 Granny Smith apples, peeled and finely diced
  • 1 cup Browned Butter Filling (recipe follows)
  • 1 teaspoon (2 grams) ground cinnamon
  • Pinch kosher salt
  • 1 large egg
  • 1 tablespoon water
  • Granulated sugar
  • Vanilla ice cream, to serve
  1. For dough: In the work bowl of a food processor, place flour, salt, and sugar; pulse until combined. Add butter, and pulse until mixture is crumbly. With processor running, add ice water, 1 tablespoon at a time, just until dough comes together. Divide dough in half, and shape each half into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 2 hours.
  2. Preheat oven to 375°F. Line large baking sheets with parchment paper.
  3. For filling: In a large bowl, stir together apples, Browned Butter Filling, cinnamon, and salt.
  4. On a lightly floured surface, roll dough to ⅛-inch thickness. Using a 3-inch square cutter, cut dough, rerolling scraps as necessary. Spoon 1 tablespoon filling onto half of dough squares, and cover with remaining dough squares. Transfer filled dough squares to prepared pans.
  5. In a small bowl, whisk together egg and 1 tablespoon water. Brush edges of dough squares with egg wash, and crimp edges with a fork to seal. Brush tops of squares with egg wash, and cut small slits in top of dough to release steam. Lightly sprinkle with granulated sugar, if desired.
  6. Bake until golden brown, 18 to 20 minutes.
Recipe by Bake from Scratch at