Apple Cranberry Hand Pies
This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 278 |
| pro | 3 g |
| total fat | 17 g |
| sat. fat | 9 g |
| carb | 29 g |
| fibre | 2 g |
| chol | 46 mg |
| sodium | 149 mg |
| potassium | 99 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 9 |
| vit A | 8 |
| vit C | 5 |
| folate | 22 |
- Portion size: 12
Use a juicy, sweet baking apple (such as Cortland, Empire or Golden Delicious) to balance the tartness of cranberries.
Ingredients
- 3-2/3 cups 3-2/3cupsthinly sliced peeled applepeeled apples, 1-1/2 lb/750 g
- 1-1/2 cups 1-1/2cupsfresh cranberryfresh cranberries
- 2 tbsp 2tbsplemon juice
- 2 tbsp 2tbspsalted butter
- 1/3 cup 1/3cuppacked dark brown sugar Sour Cream Pastry:
- 2-1/2 cups 2-1/2cupsall-purpose flour
- 1/2 tsp 1/2tspsalt
- 1/2 cup 1/2cupcold salted butter, cubed
- 1/2 cup 1/2cupcold lard
- 1/4 cup 1/4cupIce water
- 3 tbsp 3tbspsour cream Topping:
- 1 1eggeggs
- 2 tsp 2tspcoarse sugar
Preparation
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
