- 4 oz ButterFrozen
- 4 oz ShorteningButter flavor recommended; chilled
- 3 ½ cup plus as needed FlourApproximately; All-Purpose; Cold
- 1 tsp Salt
- 3 Tbs Sugar
- 2 each Large eggs
- ½ Tbs Apple Cider Vinegar
- ½ cup waterApproximately; Ice-cold;
- 1 tsp per hand pie Apple ButterAny thick, not runny sweet filling will work!
- 1 tsp per hand pie Brown Sugar
- Powdered sugarOptional
These Apple Butter Hand Pies are very, very good!
Who doesn’t like a good pie?! As my husband’s coworker said, “these little pastries are the best thing that I have put in my mouth in a long time!” Well, I trust his judgement because I could barely stop eating them myself!
I have never had any good luck with the pastry dough! I tried many recipes, trust me! And I love a good pie!
Several years ago I set myself on the quest for the GREAT PIE DOUGH. Every time I went to a new restaurant, I had to try their pies. Every time I saw a pie cookbook, I had to buy it. And I kept on trying the new pie recipes that I found in my numerous cookbooks.
A few days ago, I was looking through a newly purchased volume that I found at the local antique store. The book was very enjoyable! It was all about the chicken recipes, no pies! Now imagine my excitement when I found a nice little surprise in this chicken cookbook! There was a folded sheet of yellowish notepad paper with a neatly written recipe for the pie pastry dough! The recipe was titled “Memaw’s Pie Crust“. The paper was dated: March 5, 1982. When I read the ingredients, I thought I came across something really valuable.
Who Made That Pie? I’ll never know!
And if I did, I’d give them a big hug!
I pictured a young lady in her 20s who wrote her grandmother’s recipe. Did they enjoy making the pies together? I started thinking about how old the recipe could be. If that was the granny’s recipe, then “Memaw” was probably in her 60s, I kept thinking. That dates the recipe back to 1950s. If grandmother was older than that, then the recipe could be even from 1930s! I wish I knew who wrote the recipe, who made that pastry, and what happened after that. I hope they lived happily ever after – after making many good pies together!
So I decided to give it a try and made some hand pies with the homemade apple butter.
This pie dough is fairly easy to work with. I love it! As for the apple butter, you can find my delicious and easy-to-make recipe HERE.
Also make sure you try this delicious retro Orange Fruit Pie from 1960s !
In a large mixing bowl, combine the flour, sugar and salt. Cut the butter into the 1x1-inch pieces and mix it in the flour mixture. Cut the shortening into the larger chunks (1x1-inch pieces) and mix it in the flour mixture. Combine the ingredients briefly trying to flatten the butter chunks with your fingers.
In a measuring cup, break and beat ONE egg. Add the apple cider vinegar and enough ice-cold water to fill the measuring cup up to ½ cup. Pour the liquid ingredients into the dry mixture. Make the pastry dough making sure that the butter chunks are still visible. Add a little flour if needed to make a non-sticky dough. Flatten the dough into a disc, wrap it in plastic and place it in the refrigerator for 30 minutes.
Beat ANOTHER egg in a small bowl with 1 Tbs water. In another mixing bowl, blend 2 Tbs flour in 2 cups apple butter.
On a generously floured surface, with a rolling pin roll the dough outwards from the center of the disc, while lifting and moving the dough with every one-two strokes to avoid sticking to the surface. When rolling the dough, the butter chunks still should be visible and flattened.
Heat the oven up at 430F. When the dough is rolled out ⅛ inch thick, with a large biscuit cutter (4-inch diameter) cut out the circles. Place 1 tsp apple butter mixture in the center of the dough circle. With a pastry brush, moisten the edge of the dough circle on one side with the beaten egg, fold the circle in half and press the edges with the fork tines . Brush the top of the hand pie with the egg mixture, prick it with the fork 2-3 times and sprinkle with the brown sugar.
Bake the hand pies on a cookie sheet lined with the parchment paper for 12 minutes or until the pies are golden brown. Sprinkle with the powdered sugar if desired. Let cool and store in an airtight container.