With the increasing popularity of hand/pocket pies these days, we figured it was about time to develop one based on the iconic apple pie. We've taken a basic apple and cinnamon filling one step further by incorporating butterscotch chips, which lend these hand-held pies a rich, gooey interior.
Preheat the oven to 425°F. Lightly grease two baking sheets, or line them with parchment.
To prepare the pastry: Roll the dough a scant 1/8" thick on a floured surface. Using a 3 1/2" cutter, or circle template, cut out 24 circles, re-rolling the dough as necessary.
To make the filling: Toss the diced apple with the lemon juice, then stir in the brown sugar, cinnamon, salt, and flour. Stir in the butterscotch chips. Preparing the filling after rolling out the dough will prevent the apples from becoming too watery as they sit.
To assemble the hand pies: Dampen the edges of 12 of the pastry circles with a bit of the egg wash. Place about 2 tablespoons filling in the center of each of those 12 circles; a rounded tablespoon cookie scoop works well here. Top each with an unfilled pastry circle, sealing by pinching the edges with your fingers or a fork.
Brush the top of the pies with the remaining egg wash, and sprinkle with sparkling sugar. Use a knife to cut a couple of slits in the top of each to vent, if you like, though this isn't strictly necessary.
Place the pocket pies on the baking sheets, and bake for 15 to 20 minutes, until golden brown.
Remove the pies from the oven, and serve warm or at room temperature. Store any leftovers, well-wrapped, at room temperature for several days; freeze for longer storage.
So many apples to choose from… which variety is best for pie? For great results, pick a combination: see the details in our blog post, The very best pie apples.
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