Hello Bakers,
On Saturday’s show, we made Thanksgiving pie dough - here is the link to the show and the demo: Saturday's Show with Demo . With my dough, I decided to make these pumpkin apple hand pies. The combination of apple and pumpkin are delicious. Give it a try - a perfect bake if you have pie dough, extra apples and an extra 100g of pumpkin puree in the refrigerator.
Hand pies are delicious all year round - and the pumpkin apple is a perfect fall filling.
Happy Baking!
Colette
Yield: 6 Hand pies
Equipment
Rolling pin, pastry brush, saute pan, knife, scale
Apple Pumpkin Hand Pie Assembly MEP
Ingredients:
250g peeled, small dice apples
28g butter
42g granulated sugar
42 brown sugar
1/2 teaspoon cinnamon
scant 1/4 teaspoon nutmeg
pinch salt
15g lemon juice
15g cornstarch
30g cold water
100g pumpkin puree
In a large saute pan melt butter over medium high heat
Add apples and cook for 2-3 minutes
Add sugars, cinnamon, nutmeg, lemon juice and salt.
Reduce heat, cook for 2 minutes
Combine cornstarch and water until smooth and add to apple mixture and cook for about a minute until it thickens a little.
Add pumpkin puree and stir until well combined.
Pour onto a plastic wrapped baking tray and allow to cool for 15 minutes.
Cover with plastic wrap, cover and refrigerate until read to use.
Can be made a day ahead and refrigerated.
On Saturday’s DoughDr Episode we made pie dough as a group - here is the recipe and the video.
Pie Dough
340g, (2 ¾ cups + 1 Tablespoon) All Purpose Flour - unbleached
14g, (1 Tablespoon) Sugar
3g, (½ teaspoon) Salt
128g (1 stick + 1 Tablespoon) chilled unsalted Butter
76g vegetable Shortening - frozen, (⅓ cup)
4g, (1 teaspoon) Apple Cider Vinegar
113g, ( ½ cup) Ice water - pour off ice
Method:
!. In a large bowl, sift dry ingredients.
2. Cut in butter, thenthe shortening with a pastry blender or bowl scraper.
3. Add vinegar and water - mix until it’s a cohesive mass - keep in bowl until dough forms.
4. Flatten, wrap and chill for 1 day and freeze for up to 1 month.
Hand Pie Assembly
Preheat over to 375
Line a sheet pan with parchment paper
Egg wash (1 egg whisked vigorously with a pinch of salt)
or water - cinnamon sugar for garnish
Roll out the dough to 1/8”
Cut the dough into 4” x 3 “ rectangles (I made a paper template from an index card)
Place the rectangles on prepared pan, spoon pumpkin apple filling in the center of the dough - roll the tops out just a little larger and place on top of the filling.
Brush with water, garnish with cinnamon sugar.
Bake at 375 degrees for 22-25 minutes until golden brown.