Apple Hand Pies

Preparation

1. Step 1

   Prepare the dough: In a liquid measuring cup, add the vinegar to the ice water and set aside. In a large bowl, whisk together the flour, sugar and salt. Add the butter and gently flatten some of the larger pieces of butter with your hands as you massage them into the flour. Keep most of the pieces as big as a marble.

2. Step 2

   Slowly add ½ cup of the icy vinegar water. Using a fork, gently work the flour into the water until it is mostly saturated, adding 1 to 2 teaspoons more liquid as necessary. Turn the dough out onto a clean surface.

3. Step 3

   Pat the dough into a square. It will be crumbly. Using a floured rolling pin, flatten the butter pieces and roll the mixture out into a flat sheet that’s about ¼-inch thick. Using a bench scraper, fold the dough like a letter: Bring the upper third down, and the lower third up. Turn the dough so that the seam is on the left. This is one turn. Repeat this rolling and folding process 3 or 4 more times. The dough will start off very crumbly but will come together as you roll and turn the dough. Wrap it tightly in plastic wrap and chill for at least 2 hours.

4. Step 4

   Meanwhile, make the filling: To a large, shallow skillet, add the sugar, butter, salt and 1 tablespoon water. Bring the mixture to simmer over medium, stirring occasionally, until the mixture has turned amber in color, about 5 minutes. Add the cream, cinnamon, cardamom and diced apple. Cook, stirring, until the apples just begin to soften, about 4 minutes. Transfer the apples to a plate with a slotted spoon. Continue to cook the remaining liquid until thick and syrupy, another 4 minutes. Add the reduced liquid to the apples on the plate. Let cool completely. You should have about 2 cups of filling.

5. Step 5

   Heat the oven to 375 degrees. Line two rimmed baking sheets with parchment paper. Whisk together the egg and cream to make an egg wash.

6. Step 6

   On a lightly floured surface, cut the dough in half. Wrap and return one half to the fridge. Roll the other half into a 15-inch by 10-inch rectangle. Trim about ⅛ inch off each edge. Cut the dough into 4 equal rectangles. Brush the edges of each rectangle with the egg wash. Top each with about ¼ cup of filling, then fold one half over the other half, gently pressing the dough down to expel air and redistribute the apples. Then, press the three edges with a fork to seal. Repeat with the remaining rectangles. Freeze on a plate for 10 minutes.

7. Step 7

   Repeat with the remaining dough, egg wash and filling. Freeze for 10 minutes. (At this point, the pies may be completely frozen and stored in an airtight container until ready to bake.)

8. Step 8

   Transfer 4 frozen pies to a prepared baking sheet. Brush pies with the egg wash and sprinkle with sanding sugar, if using. Cut a small slit in the center of the top of each pie. Bake until puffed and set and deep golden brown, 35 to 40 minutes. (You may need a few more minutes if baking from completely frozen.) Transfer to a rack to cool slightly. Repeat with remaining pies. Serve warm or at room temperature. Store leftovers in an airtight container at room temperature. To reheat, bake for 5 to 10 minutes at 325 degrees.