Apple and Carrot Hand Pies

Hi Everyone!! Aren’t these Hand Pies adorable? They tasted absolutely delicious with warm fall flavors. Hand Pies are cute little pies that you can enjoy on the go. The pie crust I used here is a keeper because, it is much healthier than the traditional crust. I have been using it for full size Pies and Galettes/Crostatas too. I substituted 50% of refined flour with whole wheat flour and 50% saturated fat with oil and yogurt. With all those alterations, you will not miss the buttery crust. It has perfect flaky texture.

The filling is a kind of Halwa (Indian fudgy pudding) made with carrots, apples and raisins. Be creative with the filling and shape of the hand pies. Do try it over the weekend and let me know how you liked it. I would love to hear from you.

Apple and Carrot Hand Pies

Apple and Carrot Hand Pies

Servings: 8 little 3 ” heart shaped pies

Ingredients for Apple Carrot Filling

Granny Smith Apple: 1 Large, peeled and grated (Squeeze lemon juice as soon as you grate to avoid browning)

Carrots: 1 Large, peeled and grated

Coconut Palm Sugar: 1/4-1/2 Cup, (As required. You can you white sugar too)

Raisins: Handful

Cinnamon Powder: 1/2 tbsp

Whole Milk: 1/2 cup

Butter/Ghee: 1 tbsp

Ingredients for Pie Crust:

Whole Wheat Flour: 1/2 cup + 2 tbsp

All Purpose Flour: 1/2 cup + 2 tbsp

Sugar: 1 tbsp

Salt: 1/2 tsp

Butter: 2 tbsp, cubed to small pieces and chilled

Oil: 2 tbsp

Yogurt: 2 tbsp, thick

Water: 3-4 tbsp, ice cold

Ingredients to brush:

Egg: 1 (Optional)

Milk: 2 tbsp

Powdered Sugar

Procedure for Pie Filling:

  1. Heat butter in a wide non-stick pan on medium high heat. Add grated carrots and saute well. Let cook for 2-3 minutes until lighter in color.
  2. Add grated apple and saute until all the moisture evaporates.
  3. Add raisins, sugar and cinnamon powder. Cook well for two minutes.
  4. Add milk and cover cook until it is thick like halwa/fudge. Takes two minutes.
  5. Transfer the mixture to a plate and let cool completely.

Procedure for Pie Crust:

  1. In a large bowl, combine both flours, sugar and salt.
  2. Rub butter into the flour with fingers/fork/pastry cutter. Do not use your palms because warmth of your palm may melt the butter. Keep small pieces of butter in the flour. This will create air pockets while baking which helps in flakiness of the curst.
  3. Add oil and yogurt and mix with fork until crumbs like texture form.
  4. Bring the flour together with ice cold water. You should not knead the dough. Just press everything together until barely sticks together. It will be crumbly. You may require less or more iced water to bring it together.
  5. Cover it with plastic wrap and refrigerate for 1 hour. This will harden the butter again. At this stage you can freeze the pie crust dough for up to six months. Thaw for 30 minutes when required on counter and roll the dough.
  6. To roll the dough, use parchment paper in the bottom and top of the dough. Roll as thin as possible. You can also dust extra flour and roll instead of parchment paper. If you see any crack just press it with hand. If you see butter pieces, dust some flour on it and roll.
  7. Cut into desired shape with cutter or knife as shown in the pictures and arrange on the baking tray lined with parchment.
  8. Beat egg and milk to brush the pie. You can avoid egg and use only milk instead.
  9. Place tablespoon of apple mixture on one heart shaped layer. Brush the edges with egg mixture and top with another layer. Prick the top layer with fork to let out the steam. Seal the edges with fork as shown.
  10. Brush each hand pie with egg mixture on the top.
  11. Bake in pre heated oven at 375ºF for 15-20 minutes or until top is golden brown.
  12. Serve warm with dust of powdered sugar or as is.

Note:

  1. You can store these pies in air tight container for three days in refrigerator.
  2. You can make a  7″ open top pie or  Galette/Crostata with same pie dough.

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