Recipe courtesy of Michael Symon
Recipe courtesy of Michael Symon
Episode:
Grill and Chill Cleveland Style
Apple Hand Pies
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- Level: Easy
- Total: 2 hr
- Active: 45 min
- Yield: 8 hand pies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 438
- Total Fat
- 26 g
- Saturated Fat
- 16 g
- Carbohydrates
- 47 g
- Dietary Fiber
- 3 g
- Sugar
- 19 g
- Protein
- 6 g
- Cholesterol
- 111 mg
- Sodium
- 260 mg
Apple picking is an Ohio tradition. And although I love a pie made with all those apples, I find hand pies not only easier to make but also easier to serve. And let's face it, the best desserts are the ones you can carry around!
- Level: Easy
- Total: 2 hr
- Active: 45 min
- Yield: 8 hand pies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 438
- Total Fat
- 26 g
- Saturated Fat
- 16 g
- Carbohydrates
- 47 g
- Dietary Fiber
- 3 g
- Sugar
- 19 g
- Protein
- 6 g
- Cholesterol
- 111 mg
- Sodium
- 260 mg
Ingredients
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Directions
- Preheat a grill to 350 degrees F.
- Add 2 cups of flour, the granulated sugar, salt and 2 sticks of cold cubed butter to a food processor. Pulse until the butter is the size of small pebbles. Add 1 egg and pulse just to incorporate. Slowly pulse in the cold water 1 tablespoon at a time until the dough just comes together. You may need more or less water depending on the humidity. Turn the dough out onto a clean floured board and pat it into a disk. Wrap it in plastic wrap and chill it in the fridge for 30 minutes to 1 hour.
- Melt the remaining 1 tablespoon butter in a large skillet over hot coals or flame on the grill. Add the apples, brown sugar, cinnamon, nutmeg, allspice, cardamom and lemon juice and cook until the spices are fragrant, about 2 minutes. Add 1 tablespoon of flour and cook until the apples just begin to barely soften, about 2 minutes more. Take the pan off the heat and cool the apples to room temperature.
- Whisk the remaining egg with a splash of water to make an egg wash. Roll the dough out until it’s 1/8-inch thick. Cut the dough into 8 equal squares, each about 4-by-4 inches. Divide the cooled apple mixture among the squares. Brush the edges of the squares with egg wash and fold them over into triangles. Use the tines of a fork to press and seal the edges. Cut 3 slits with a paring knife on top of each filled triangle. Brush the tops with more egg wash and sprinkle with the turbinado sugar.
- Place the pies in a large cast-iron pan or on a heavy sheet tray and place it on an offset (indirect heat) part of the grill. Set the vents to about a 1/4 open to maintain a temperature of 350 degrees F. Bake the pies until golden brown, about 25 minutes. Let cool for 5 minutes and dust with confectioners’ sugar.
Cook’s Note
You can also use your favorite baking apple for these hand pies; Granny Smiths are great. You should have about 2 cups of diced apples for the filling. Apples can vary in size; if your apples are smaller you may need a few more.
