Add cubed butter and shortening to the bowl and cut it in until it becomes coarse pea sized crumbles
Add ice water one spoonful at a time using just enough water to make a workable dough
Divide dough into 2 equal portions, wrap the portions in plastic wrap and refrigerate while making the filling
Preparing The Filling
Whisk brown sugar, cinnamon, ground cloves, nutmeg, salt and flour in a medium sized bowl
Add the melted butter and apples - stir to combine
Assembling The Hand Pies
Pre-heat oven to 400F
Line a cookie sheet with parchment paper and set aside
On a floured board, roll out one of the portions of dough to ⅛" thick
Use a 3-4" round biscuit or cookie cutter to cut out 10-12 circles of dough and place them on the prepared baking sheet (the size of your cookie cutter will determine how many circles you can cut)
Top each circle with roughly 1 tbsp of apple pie filling
Roll out the 2nd portion of dough, cut out 10-12 more circles and use a sharp knife to cut slit like vents in them
Place vented circles on top of each hand pie and use a fork to crimp the edges together
Whisk together the egg and 1 tsp of water to make the egg wash
Brush the top of each hand pie with egg wash and sprinkle with coarse sugar
Bake in a 400F oven for 20-25 minutes until golden brown
Cool on wire rack
Can be covered and stored in the refrigerator for up to 5 days (if they last that long).
After your hand pies come out of the oven and have cooled completely, they can be frozen for up to 3 months if needed.
You can use any type apple your prefer. My favorite is a Golden Delicious, but I've also used Honeycrisp, Fuji and Gala.
Don't forget, when cutting out your circles you will roll out your portion of dough, cut your circles from the dough and then gather your leftover pieces to mash together so you can roll it out again to cut even more circles.
Serving: 1hand pie | Calories: 175kcal
Apple Hand Pies https://www.houseofhawthornes.com/apple-hand-pies/