Low Fiber Hand Pies

Total time2 hr

Prep time35 min

Cook time25 min

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Ingredients

8 servings

For the crust

2 ½ cups all-purpose flour
Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb Pillsbury Best Flour All Purpose Unbleached - 5 Lb Gold Medal Enriched Bleached Presifted All Purpose Flour - 10 Lb
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1 tbsp granulated sugar
1 tsp salt
1 cup (2 sticks) unsalted butter, cold and cut into ½-inch cubes
Ingredient note
Butter has no fiber. Counting all uses, this recipe has about 2 1/4 tablespoons per serving, which remains within the reviewed Low Residue range. If you prefer to always avoid butter, please tap it and change its rating to Red.
6–8 tbsp ice water

For the filling

3 medium apples (about 1 lb), peeled, cored, and cut into ¼-inch dice
Ingredient note
Low residue diets limit raw fruit and fruit skins because they add fiber. The apple here is peeled and soft, so it is likely low residue. If you prefer to always avoid apple, please tap it and change its rating to Red.
3 tbsp granulated sugar
1 tbsp brown sugar
1 tsp ground cinnamon
¼ tsp ground nutmeg
1 tbsp cornstarch
1 tsp fresh lemon juice
Ingredient note
Low Residue diets limit fruit juices with pulp, but juice carries only a trace of the fruit's fiber, and just a small amount of lemon juice is used here, so it is likely Low Residue. If you prefer to always avoid lemon juice, please tap it and change its rating to Red.
1 tbsp unsalted butter
Ingredient note
Butter has no fiber. Counting all uses, this recipe has about 2 1/4 tablespoons per serving, which remains within the reviewed Low Residue range. If you prefer to always avoid butter, please tap it and change its rating to Red.

For assembly

2 tbsp milk
Ingredient note
Plain milk has no fiber, so it leaves very little residue. Choose a product without added fruit, seeds, or fiber. If you prefer to always avoid milk, please tap it and change its rating to Red.
1 tbsp coarse sugar (optional)

Instructions

1
Whisk together the flour, 1 tbsp granulated sugar, and salt in a large mixing bowl. Add the cold butter cubes and work them into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
2
Drizzle in ice water 1 tablespoon at a time, stirring with a fork after each addition, until the dough just comes together when pressed — it should hold without being sticky or wet. You may need anywhere from 6 to 8 tablespoons. Divide the dough in half, flatten each half into a disk, wrap tightly, and refrigerate for at least 1 hour.

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