Low Sodium Vegan Apple Hand Pies

Total time2 hr 5 min

Prep time40 min

Cook time25 min

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Ingredients

8 servings

For the pastry

2 ½ cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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1 tbsp organic cane sugar
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 cup vegan butter, cold and cut into ½-inch cubes
6–8 tbsp ice water

For the filling

3 medium apples (about 1 ½ lb), peeled, cored, and cut into ¼-inch dice
2 tbsp vegan butter
3 tbsp organic cane sugar
1 tbsp maple syrup
1 tsp ground cinnamon
¼ tsp ground nutmeg
1 tbsp cornstarch
1 tsp lemon juice

For assembly

3 tbsp plant-based milk
1 tbsp organic cane sugar

Instructions

1
Whisk together the flour, 1 tbsp sugar, and salt in a large mixing bowl. Add the cold vegan 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 pieces of butter still visible.
2
Drizzle in the 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 between 6 and 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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