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Apple Hand Pies with Sprouted Spelt Crust

Delicious pie to go! With flakey, buttery sprouted spelt crust.
1.5 Hours
8 Hand Pies
Enjoy warm with good people.

No plate or fork needed! These Apple Hand Pies with Sprouted Spelt Crust are already pre-portioned and perfect for sharing. Plus, they’re as pretty as they are delicious. I mean, just look at all of those buttery layers and gooey apple filling! Sprouted spelt has a wonderful rich, nutty flavour that works so well in this all butter crust. Sprouting enhances flavour, texture and digestibility, and it’s 100% whole grain. 

Ingredient Tips & Substitutions

  • Butter – You can substitute shortening for a vegan version, but be aware that it will not have the same flavour (shortening is flavourless).
  • Apples – Choose apples according to your preference and what is available. We used Cortland apples, which are great for pies because they are juicy, fairly firm and slightly tart. Empire are also a great choice, Granny Smith are popular for a more tart pie and Golden Delicious are great for a sweeter pie. 
  • Filling – This will work with any fruit filling (blueberry, cherry etc.) or even with your favourite jam. 
  • Coarse Sugar – this is optional but adds an extra crunch and sparkle for that “wow” factor.

Recipe Tips

  • The key here is to follow the directions closely. You want the butter and water to be COLD and mix only until the dough comes together. Over mixing = less flakey and tender.
  • I often read recipes and think to myself, is that chilling step necessary? Well in this case it’s a resounding “yes”. It makes the dough much easier to work with and you’ll want the crust to be cold as it goes into the oven so the butter melts at the right rate, giving it all those beautiful flakey layers. Not to worry, the rest time just means you have time to preheat the oven and prepare the filling.
  • To make the dough ahead of time, simply pop in the fridge for up to 5 days or in the freezer for a month (thaw in fridge before rolling)
  • We made cute little snowflake slits on the tops of our hand pies, but a simple cross or x looks great too!
  • Store leftovers in the fridge for up to 5 days. 

Sprouted Spelt Hand Pies

Delicious pie to go! With flakey, buttery sprouted spelt crust.
Prep Time: 35 minutes
Cook Time: 25 minutes
Resting Time: 30 minutes
Servings: 8

What You'll Need:

Sprouted Spelt Crust

  • cups Sprouted Spelt Flour
  • ¾ cup COLD unsalted butter
  • 1 tbsp sugar
  • ½ tsp salt
  • 4-6 tbsp ice cold water

Filling

  • 2 heaping cups finely diced apple (about 2-3 apples)
  • ¼ cup brown sugar
  • 1 tbsp butter
  • 1 tbsp corn starch
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • tsp allspice

Egg Wash

  • 1 egg, room temperature
  • small pinch salt
  • Optional: Coarse sugar for sprinkling

How To Make It:

  • Add flour to a large bowl. Using a pastry blender or fork, cut in cold butter until you have pea sized pieces.
  • Dissolve sugar and salt in 4 tbsp of the ice cold water. Add to the flour & butter and knead by hand just until the flour is incorporated and dough can be pushed into a ball. Add additional water half a tbsp at a time only if needed to bring the dough together. You should still see butter marbled through the dough.
  • Wrap dough in plastic wrap, flatten into a disk and chill in the refrigerator for at least 30 minutes, or up to a few days.
  • To make the filling, peel and chop the apples into small pieces. Add to a frying pan with remaining filling ingredients on low-medium heat. Cook until the liquid simmers and thickens to a caramel-like consistency, stirring occasionally. Set aside to cool to room temp.
  • Once the dough is chilled, roll it out on a lightly floured work surface into a 12"x12" square. While rolling, rotate the dough frequently to be sure it doesn't stick to the counter.
  • Use a ruler to mark 3"x3" squares and cut using a pizza cutter or sharp knife. Return squares to the fridge for about 10 minutes, until cold to the touch.
  • Preheat oven to 375°F. Prepare a baking tray with parchment paper. In a small bowl, whisk together the egg and salt until very well blended.
  • On half of the squares, make small cuts with a sharp knife. Be sure to cut all the way through to allow steam to escape. These will be the top crust.
  • On the other half of the squares, heap 2-3 tsp of the apple filling in the center. Lightly dab some of the egg wash around the border.
  • Place tops on each apple square. Using a fork, crimp all the way around the edges, pressing firmly to seal. Brush the tops with egg wash and sprinkle with sugar, if using. If the pies are not cool to the touch at this point, put them back in the fridge or freezer for a few minutes. They will hold their shape and be flakier if they go into the oven cold.
  • Place pies 2" apart on the baking tray and bake 25-30 minutes, until golden. Serve warm or room temperature.
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