Makes Twenty 4-inch Pies
Einkorn Hand Pies
Ingredients for the pie dough
- 3 cups (360 g) jovial All Purpose Einkorn Flour or 3¾ cup jovial Whole Grain Einkorn Flour, plus more for dusting
- ⅓ cup (65 g) sugar, plus more for dusting
- ½ teaspoon baking powder
- ½ teaspoon salt
- Zest of lemon
- 12 tablespoons (170 g) unsalted butter, cold and cut into ¼-inch cubes
- 3 eggs, 1 separated
- 2 teaspoons water
Ingredients for the apple filling
- 4 tart apples with skin on, cut into ½-inch dice
- ½ cup raisins
- ½ cup water
- ¼ cup honey
- 2 teaspoons cinnamon
- ¼ teaspoon nutmeg
- Make the pie dough: In a large bowl, mix together the flour, sugar, baking powder, salt, and lemon zest.
- Work in the butter with your fingers, or a pastry blender, until the mixture resembles coarse meal but some larger chunks of butter remain.
- Add two eggs and one separated egg yolk and the water. Reserve the egg white.
- Squeeze the dough through your hands until it barely holds together. Flour your work surface with flour and knead the dough until the flour is absorbed and the dough is smooth.
- Divide the dough into four pieces. Form each piece into a disc, and wrap in plastic wrap. Refrigerate for one hour, or up to one day.
- Make the filling: In a medium saucepan, add the apples, raisins and water, and cook on medium-low to low heat for 10 minutes, with the lid on. Add the honey, cinnamon, and nutmeg and cook uncovered for 5 minutes, stirring frequently during the last 2 minutes. The apples should start to stick and caramelize, but not burn. Set aside to cool.
- Preheat the oven to 375F. Butter a baking sheet or line with parchment paper.
- Assemble the pies: Remove the first piece of dough from the refrigerator. Dust a piece of parchment paper with flour and place the dough on it, dust the top of the dough, then place another sheet of parchment on top. Roll out the dough to a 12-inch disc that is ¼-inch thick. Use a 4-inch dough ring cutter to cut rounds of dough and place on the baking sheet, spacing them ½-inch apart. Roll the scraps and cut more rounds until you have used all of your dough.
- Add 2 tablespoons of filling to each round of dough, and flatten.
- Roll the next piece of dough in the same manner. Place the rounds of dough on top of the filling, and using your fingertips, gently stretch and press the dough to seal tightly around the edges. Use a toothpick to cut a hole in the top of each pie.
- Beat the reserved egg white and 1 teaspoon of water in a small bowl. Brush the tops of the pies, then dust lightly with sugar.
- Bake the pies for 25 to 28 minutes, until golden brown. Cool on the baking sheet for 10 minutes, then transfer to a wire wrack.
- Continue with the remaining dough in the same manner.
- Store pies in an airtight container for up to 3 days. Pie can be frozen in a sealed container or plastic bag for up to a month, and defrosted at room temperature.