Post by @lilydavyy

Skip the McDonald’s hand pies, make these instead. So flaky, buttery, just perfect💗 EP 2, These mini hand pies were so flaky, buttery, with the perfect apple mix inside and glaze on top! Pair w vanilla icecream for the yummiest fall dessert🤤🍁 Pie crust: * 3 1/2 cups (420g) all-purpose flour * 1 tbsp (12g) granulated sugar * 2 tsp (8g) baking powder * 1 tsp (6g) salt * 3/4 cup (170g) salted butter, cold and cut into cubes * 7/8 cup (7oz) half and half or evaporated milk, cold * 1 egg, cold Glaze: * 1 cup (120g) powdered sugar * 1/4 cup (58g) salted butter, browned * 1/4 cup (80g) maple syrup * 1 tbsp (30ml) milk of choice * 1 tsp (4g) vanilla extract or paste * Pinch of salt Apple mix: 1 apple diced, 2 tbs cornstarch, 1 tsp cinnamon, 2 tbs brown sugar, 1/4 cup water. Let boil on stovetop until apples soften. Glaze: mix all Ingredients together :) Pies: 1. Prepare the pie dough. In a large bowl, mix together the flour, sugar, baking powder, and salt. Then add the cold and cubed butter, and use a pastry cutter or two knives to cut the butter into the dry ingredients to create coarse crumbs. 2. In a separate small bowl or measuring cup, whisk together the half and half (or evaporated milk) and egg. Add this mixture to the flour/butter mixture, and use a wooden spoon to gently mix and bring the dough together into a ball. Once the mixture starts to come together more, I like to use my hands to finish forming into a ball (just be careful not to over-mix or knead). The dough should not be wet and sticky nor dry and crumble, it should form a nice and firm dough ball! 3. Shape the ball into a disc and wrap in a piece of plastic wrap. Place into the refrigerator for 30 minutes. Forming pies: 1. After chilling, assemble the hand pies. 2. Light flour your work surface and roll the dough out to a large circle, about 1/8”-1/4” thick. Use a very large round cutter (4 1/2”), a glass, or mason jar lid to cut out circles. Remove the excess dough around the circles and press into a ball to re-roll and cut more circles. After rolling and cutting, you should get 11-13 circles depending on the thickness you roll your dough out to. 3. Place a heaping tablespoon of the cooled apple pie filling in the center of the circle, then fold half of the circle over the other half to close the pie (your hand pie should be a half-moon shape now). Use your fingers to press down around the edges, then seal with a fork. 4. Fill a large, heavy-bottomed pot, cast-iron skillet or Dutch oven with oil, filling ~2” in the pan. Heat on medium-high until it reaches 360F-370F. 5. Once the oil is hot enough, carefully lay 3-4 pies slowly into the hot oil. Fry the hand pies for about 2 minutes on each side (about 4 minutes total), until golden brown. I HIGHLY recommend using a thermometer for the oil while frying, the temperature will need to be adjusted throughout the process as it does fluctuate. This will ensure that the oil is staying at the correct temperature, which prevents undercooked or overcooked hand pies! Glaze while warm and enjoy!! Recipe for the pie dough: @wellmadebykiley #falldesserts #fallrecipes #appledessert #applepie #cozyrecipes @McCormick Spices @GoodCook @target