Apple Cranberry Hand Pies

Sour Cream Pastry: In bowl, whisk flour with salt. Using pastry blender, cut in butter and lard until in fine crumbs with a few larger pieces. Whisk water with sour cream; drizzle over dry ingredients, stirring briskly with fork to form ragged dough. Divide in half; press into discs. Wrap each in plastic wrap; refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 24 hours.)

Meanwhile, in bowl, combine apples with cranberries; toss with lemon juice. In large skillet, melt butter over medium heat; stir in sugar and cook for 2 minutes. Add apple mixture; cook, stirring, until thickened and apples are tender, 8 to 10 minutes. Transfer to shallow dish to let cool.

On lightly floured surface, roll out pastry to scant œ-inch (5 mm) thickness. Using 5œ-inch (12.5 cm) round cutter, cut out 12 circles, rerolling scraps and covering with towel.

Topping: Whisk egg with 1 tbsp (15 mL) water. Spoon apple mixture over half of each pastry. Brush edge of pastry with egg wash; fold over to enclose filling. Crimp edge with fork. Brush egg wash over tops; sprinkle with sugar. Cut vents in top of each.

Arrange, 2 inches (5 cm) apart, on parchment paper–lined baking sheets. Bake in 375°F (190°C) oven until golden and filling is bubbly, 30 to 35 minutes. Let cool on rack. (Make-ahead: Store in airtight container for up to 24 hours.)

Source : Canadian Living Magazine: October 2009