Holy pies! I really just wanted to say that. I don’t think it really has anything to do with anything or is a real phrase…
But…. HOLY PIES! Sweet, holy pies. Especially the kind made with alcohol. Like, seriously. These hand pies have brandy in them. AND the only brandy I had on hand was some super strange, Mexican brandy that was pretty much ancient. I think it had been sitting in our liquor basket (yes, BASKET) for like, ever. It did what it was supposed to but I was skeptical… I seem to be pretty skeptical about a lot of things until I try them. I’m going to start labelling myself as a skeptic.
**Makes about 6 hand pies**
Gluten Free Pie Crust:
3/4 – 1 cup all purpose gluten free flour (I used Bob’s Red Mill)
1/4 tsp coarse salt
1/2 stick butter, COLD **VERY IMPORTANT IT IS COLD**
2 – 3 tbsp ice water
1. In a food processor, pulse flour and salt until combined.
2. Add butter and pulse until mixture resembles fine meal, with no large pieces of butter remaining.
3. Add egg and 1 tablespoons ice water, then pulse until well combined and dough holds together when squeezed. If necessary, add up to 2 tablespoons more ice water, 1 tablespoon at a time.
4. Form into a ball, wrap in plastic wrap and flatten into a disc. Refrigerate while prepping the apples.
Brandy & Apple Spice Filling:
2 tbsp unsalted butter
1lb Granny Smith Apples (peeled, cored, cut into 1/4″ slices)
1 tbsp lemon juice
5 tbsp brandy
1 tbsp + 1 tsp light brown sugar
1/2 tsp sea salt
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cardamom
1 tbsp Gluten Free all purpose flour
1 1/2 tbsp dried currants
1/2 tbsp whole milk
1. Prep the apples. Once prepped, remove the chilled pie dough from the fridge, lightly flour your work surface and roll out into a 12″ circle. Be careful, the dough might crack at the edges. Cut out 4″ circles (I used a cup turned upside down). Continue to roll out dough scraps until 12 circles are cut out. Place circles on a parchment lined baking tray.
2. Melt the butter in a skillet over medium heat, add apples and sauté for about 8 minutes.
3. Add the lemon juice, brandy, sugar, salt and spices. Continue to cook for about 10 minutes until the apples are very soft.
4. Stir in the flour and currants. Continue to cook until the liquid is completely cooked off, about 2 – 3 minutes.
5. Preheat oven to 350 degrees. Place 2 tbsp of apple filling into half the cut out dough circles, leaving space around the edges. Place remaining half of dough circles on top and close the edges with a fork. Don’t worry if the tops crack while you are doing this, it won’t matter. The filling does not really seep out.
6. Prepare egg wash and generously brush each hand pie. Sprinkle with granulated sugar if desired. Bake for 25 – 30 minutes. Place on a cooling rack to cool down completely before serving (or at least 30 minutes if you can’t wait)!