Delicious Living
  • 4 1/2 cups white whole-wheat flour
  • 6 teaspoons natural cane sugar
  • 3/8 teaspoons salt
  • 18 (2 1/4 sticks) cold butter, cut into small cubes (refrigerate until ready to use)
  • 3 teaspoons vinegar
  • 14–16 ½ tablespoons ice-cold water
  • 2 Granny Smith apples, finely chopped (no need to peel)
  • 1 tablespoon canola oil
  • 2 tablespoons honey
  • 2 tablespoons brown sugar
  • 1 teaspoon orange juice
  • 1/2 cup walnuts, toasted and chopped
  • 1/4 cup golden raisins
  • 1/4 cup currants
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon ground cinnamon
  • Pinch of salt
  • 1 egg
  • 1 teaspoon water
  • 2-3 tablespoons turbinado or sparkling sugar (optional)

Honey Apple Hand Pies

Adrienne Lee | Delicious Living
  • Serves: 36 people
  • Calories per serving: 134

These small packets combine apples, raisins, and nuts for an ideal lunch-box treat or quick snack. Quantity may vary depending on your cutter size; adjust baking time accordingly.

  1. Make dough: Mix flour, sugar, and salt in a large bowl. Cut in half of the butter until mixture is crumbly. Toss in remaining butter; cut in until mixture resembles dime-size pieces. (Work quickly so everything stays cold.) Mix vinegar with about half of the water; stir into flour mixture with a fork. Mix in additional water, a little at a time, until everything becomes moist. Form into ball. Wrap in plastic and chill for at least 30 minutes.
  2. To make filling: Sauté apples in oil for about 5 minutes or until tender. Add honey, brown sugar, and orange juice; cook for about 3 minutes. Add walnuts, raisins, currants, spices, and salt; cook about 30 seconds. Cool completely.
  3. Preheat oven to 350°. Divide dough into two pieces. Roll one piece to 1/16- to 1/8-inch thickness. Cut into 4- to 4 1/2-inch circles. Repeat with second piece. Collect dough scraps, cover with plastic wrap, and refrigerate for at least 10 minutes.
  4. While scrap dough cools, place about 1 tablespoon filling into middle of each already-cut circle. Wet dough edges. Fold top over filling to form a half-circle and crimp edges. Remove dough scraps from fridge, roll out, and cut more circles; top with filling and close up as described.
  5. In a small bowl, whisk egg with water; brush over pie tops. Sprinkle with sugar, if using. Bake 20–30 minutes or until golden.

PER SERVING: 134 cal, 7g fat (2g mono, 1g poly, 4g sat), 20mg chol, 3g protein, 14g carb, 2g fiber, 31mg sodium

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