Apple Hand Pies with Almonds

by Alicia Cahill, The Kitchen Chick, October 2019
Preparation time 25 min
Cooking Time 40 min
Ready In1 h 5 min
Level of DifficultyHard
Servings4
Ingredients
1⁄2 cup almonds1 cup plus 2 Tablespoons all-purpose flour2 teaspoons granulated sugar1⁄2 teaspoon sea salt1/4 teaspoon ground cinnamon1⁄2 cup (1 stick) unsalted butter, cold and cut into pieces3-4 Tablespoons ice water1.5 pounds apples, quartered, cored and thinly sliced2 Tablespoons unsalted butter, melted2 Tablespoons pure maple syrup2 teaspoons pure vanilla extract1/4 teaspoon ground cinnamon1 large egg1 Tablespoon whole milk1 Tablespoon granulated sugar
Directions

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper and toast nuts, until fragrant, 8-10 minutes; let cool.

2. Pulse nuts in a food processor until the consistency of coarse meal. Add flour, sugar, salt, and cinnamon and pulse until just combined. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces remaining.

3. Drizzle with 3 tablespoons ice water and pulse until dough comes together, adding another tablespoon of water if needed.

4. Gently pat dough into a 6” diameter disk. Wrap in plastic; chill 30-60 minutes.

5. Beat egg with milk and set aside.

6. Combine melted butter, maple syrup, vanilla and cinnamon.

7. Roll out dough on a lightly floured surface to a 12’’ round. Carefully transfer to a parchment-lined baking sheet. Raise oven temperature to 375.

8. Fan apple slices in center, overlapping each other, leaving a border. Brush apples with butter-syrup mixture. Fold dough edges over, overlapping slightly. Brush folded border with egg wash and sprinkle with sugar. Bake galette until crust is golden brown and apples are tender, 25-30 minutes. Let cool slightly before serving.


Photo by EKATERINA BOLOVTSOVA


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