Recipe Week II: Apple Molasses Handpies

Today we bring you a recipe that is perfect for everyone, no matter what size: Apple Molasses Handpies! Kelly, of Kelly Bakes, whipped up this kid friendly recipe for us, and we must admit they are delicious, and perfect lunch box size! From the words of Jane Austen, and she couldn’t be more right, “Good apple pies are a considerable part of our domestic happiness.” Enjoy!

APPLE MOLASSES HANDPIES

Recipe and Photography by Kelly Vass of Kelly Bakes

For the filling:

1 cup apple butter

2 tablespoons molasses

¼ teaspoon cinnamon

 

For the dough:

2 cups all-purpose flour

½ teaspoon salt

2 teaspoons sugar

2 sticks (1 cup) unsalted butter, cubed and chilled until ready to use

1/2 cup ice water

1 egg + 1 teaspoon of water (for brushing the pies)

raw sugar (optional, for sprinkling on the handpies)

 

“The key to flaky pie crust is to keep the dough as cold as possible. I like to keep my ingredients—from the cubed butter to the dry ingredients—in the freezer until they’re chilled and ready. You can skip this step, but at least make sure your water and butter are as cold as possible to ensure flaky pies!”

Directions: 

Pre-heat oven to 375F. In the bowl of a food processor, combine the flour, salt and sugar. Pulse two or three times to combine. Add the cubed butter and pulse several times until the mixture resembles coarse cornmeal. Remove the ice cubes from the ice water and slowly pour the water into the dry ingredients. Pulse just until the dough starts to come together. The dough shouldn’t be too wet, so don’t worry if you don’t use all the liquid. If the dough is crumbly and won’t stay together when pinched or poked, feel free to add more water. Turn the dough out onto a lightly floured work surface. Press into two discs, wrap with plastic wrap and refrigerate for at least 30 minutes before using. While the dough is resting, whisk together apple butter, cinnamon and molasses in a medium bowl. Once the dough has chilled, dust a work surface with flour. Roll out one half of the dough to a 1/8” thickness. Using a 3” square, circle or heart cookie cutter, cut two matching pieces of dough (Simple shapes are best, as they are easier to fill and seal). Spoon a teaspoon or so of the apple butter filling into the center of dough piece #1, being careful to leave space around the perimeter and not to overfill the handpie. Cover with piece #2. Seal the two pieces together by pressing the edges with the tines of a fork. Finish by cutting a tiny slit in the top of the pie to allow steam to escape. Place the handpie on a parchment lined baking sheet. Repeat this process until all the dough has been used. Stir together the egg and water to make an egg wash. Brush each pie with egg wash. If using, sprinkle each pie with raw sugar. Bake pies for 20-22 minutes or until golden brown. Allow to cool and enjoy!

From Kelly: ”

When I first found out I was going to be an aunt, I ordered a kid’s sized apron and miniature rolling pin online. Some of my most special childhood baking memories involved getting to make something that was entirely mine. These handpies allow kids to do just that! Give each child a piece of dough to roll out and allow them to choose the shape of their pie. From rolling to filling and crimping the edges, kids are sure to have fun and have a sense of accomplishment when they get to eat their very own handpie for dessert!”