Recipe: Bobbi Lloyd's apple hand pies

For the third consecutive year, Magnolia Bakery's master baker Bobbi Lloyd is bringing her expertise back to the Art of Food on Saturday, February 10th. In preparation for the upcoming event, she's sharing one of her favorite recipes: Apple Hand Pies Yield: 6-8 pies Ingredients Classic Pie Dough: All purpose flour: 4 c. Salt: 1 tsp. Butter, cold & hard: 2 c. Ice water (no ice): 10-12 tbsp. Fresh Apple Filling: Golden Delicious Apples, peeled, cored and cut 1/2'' pieces: 3 ea. Granny Smith Apples, peeled, cored and cut into 1/2'' pieces: 3 ea. Sugar, granulated: 2/3 c. Butter: 4 tbsp. Cinnamon, ground: 1/2 tsp. Cornstarch: 2 tbsp. Egg Wash: Large egg white: 1 ea. Water: 1 tsp. Garnish: Sugar, granulated: 2 tsp. Cinnamon, ground: 1/4 tsp. Make the Classic Pie Dough: 1. Cut butter into 1/2” cubes, place in a bowl and refrigerate to keep cold. 2. Combine flour and salt in a food processor. Pulse for 5 seconds to blend. 3. Add the butter and pulse until the butter looks like small peas. 4. Remove from food processor and place into a large bowl. 5. Slowly add ice cold water a few tablespoons at a time. 6. Gently toss together with fingers in a bowl. Do not over work, mix just until it forms dough. 7. Remove from bowl and place onto a table. 8. Fold dough in half, gently push across table with the palm of your hand, fold and do again a total of three times – gently. 9. Split dough into two discs lightly shaped into a rectangle. 10. Refrigerate for at least 1 hour. Make the Apple Filling: 1. Peel and core apples, cut into 1/2'' cubes. 2. Toss the apples with the cinnamon and sugar. Let sit for 30 minutes. 3. Strain the liquid and set aside. 4. In a saucepan on medium heat, melt the butter and add the prepared apples. Cook a few minutes until the apples start to soften. 5. Add 2 tbsp. apple liquid. Cover and cook 1-2 minutes until the apples start to soften. 6. Mix the cornstarch with the remaining liquid that you set aside. Add to the apples. 7. Cook for about 2 minutes until the mixture starts to thicken and liquid reduces. 8. Set aside to cool. Note: apple filling can be made ahead of time and held in the refrigerator. Assembly: 1. Preheat oven to 425 degrees F. 2. Roll a disc of dough into a 9” x 12” rectangle about a 1/4'' thick. Cut into 3” squares. 3. Place half of the dough squares on a sheet pan lined with parchment paper. If dough has gotten too warm, place back in the fridge before filling. 4. Mix egg white and water with a fork. Lightly brush the dough edges with egg wash. 5. Place a scant 1/4 cup filling in the center of the dough square. 6. Cover with another 3” square, and crimp all around with a fork. 7. Using a paring knife, score the top of the pocket with two to three lines. 8. If the dough has softened and is warm, place the sheet pan in the freezer for 10 minutes or the frig for 1/2 hour. 9. Brush with egg white wash, dust with cinnamon sugar. 10. Bake for 12-15 minutes. Check at 12 minutes to see if crust is golden. Filling should be bubbling out of the cuts. 11. Cool completely on a wire rack. NOTE: Hand pies can be made up to point 8 and frozen. Do not thaw before baking. You may need to add a minute or two in the final bake time.