Apple Ginger Hand Pies

These little apple hand pies are everything we love about classic apple pie in a perfectly portable package. Tart apples are tossed with warm cinnamon and bits of crystallized ginger, then tucked inside a buttery, flaky crust and folded into golden half-moons. They're especially wonderful in the fall when apples are at their best.

Adapted from Apple Ginger Hand Pies at Mountain Mama Cooks

Ingredients:

Crust:

1¼ cups all-purpose flour
½ teaspoon salt
½ cup cold unsalted butter, cut into small cubes
5 tablespoons ice-cold water

Filling:

2 cups Granny Smith apples, peeled, cored, and finely diced
2 teaspoons fresh lemon juice
½ teaspoon ground cinnamon
¼ cup granulated sugar
2 teaspoons all-purpose flour
2 tablespoons finely chopped crystallized ginger

Finishing:

1 egg
1 tablespoon water
Coarse sugar, optional

Directions:

1. To prepare the crust, combine the flour and salt in a food processor. Add the cold butter and pulse several times until the mixture resembles coarse crumbs. Add the cold water and pulse just until the dough begins to come together. Turn the dough onto a lightly floured surface, gather it into a ball, and flatten it into a disk. Wrap and refrigerate for at least 2 hours.
   
   
2. When you're ready to make the pies, preheat the oven to 400°F and line a baking sheet with parchment paper.
   
   
3. Combine the diced apples, lemon juice, cinnamon, sugar, flour, and crystallized ginger in a bowl. Stir until the apples are evenly coated.
   
   
4. Roll the chilled dough out on a lightly floured surface to about ¼-inch thickness. Using a 6-inch round cutter or a bowl as a guide, cut the dough into circles. Gather and reroll the scraps as needed.
   
   
5. Place about 2 tablespoons of the apple filling on one half of each dough circle, leaving about ½ inch of space around the edges. Be careful not to overfill the pies.
   
   
6. Whisk the egg with the tablespoon of water to make an egg wash. Lightly brush the outer edge of each dough circle with egg wash. Fold the unfilled half of the dough over the apple filling to create a half-moon shape. Gently press the edges together, then crimp with a fork to seal.
   
   
7. Transfer the hand pies to the prepared baking sheet. Cut two or three small vents in the top of each pie to allow steam to escape.
   
   
8. Brush the tops with egg wash and sprinkle with coarse sugar, if desired. Bake until the crust is golden brown and the filling is bubbling, about 15–20 minutes.

Let the hand pies cool for several minutes before serving. They're especially delicious while still warm.