Nickel Allergy Friendly 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 Gold Medal Enriched Bleached Presifted All Purpose Flour - 10 Lb Food Club All Purpose Flour 5 Lb Tenda Bake All Purpose Flour 2 lb Bowl & Basket Pre-Sifted Bleached Enriched All Purpose Flour, 32 oz
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1 tbsp granulated sugar
1 tsp salt
1 cup (2 sticks) unsalted butter, cold and cut into ½-inch cubes
6–8 tbsp ice water

For the filling

3 medium apples (about 1 lb), peeled, cored, and cut into ¼-inch dice
3 tbsp granulated sugar
1 tbsp brown sugar
1 tsp ground cinnamon
¼ tsp ground nutmeg
1 tbsp cornstarch
1 tsp fresh lemon juice
1 tbsp unsalted butter

For assembly

2 tbsp milk
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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