Description
Discover a delightful way to use your sourdough discard with these quick and easy apple hand pies. Featuring a tangy sourdough crust and a sweet-spiced apple filling, these portable treats are perfect for any occasion.
Ingredients
Scale
- 2 cups diced apples (Granny Smith recommended)
- 1 tbsp lemon juice
- 1/4 cup brown sugar
- 1½ cups all-purpose flour
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 cup sourdough discard (unfed)
- 1/2 cup cold unsalted butter (cubed)
- 1/4 cup ice water
- 1 egg (beaten, for egg wash)
- Coarse sugar (for topping, optional)
Instructions
- In a bowl, toss the diced apples with lemon juice, brown sugar, cinnamon, and nutmeg. Set aside. If the apple mixture releases too much juice, consider adding 1 tablespoon of cornstarch to the filling. This will help thicken the juices during baking and prevent soggy hand pies.
- In another bowl, combine the all-purpose flour, sourdough discard and cold cubed butter. Cut the butter into the mixture until it resembles coarse crumbs.
- Gradually add ice water, mixing until a dough forms. Wrap and chill for 30 minutes to 1 hour.
- Preheat the oven to 375°F (190°C). Roll out the chilled dough and cut into rectangles.
- Spoon the apple mixture onto half of the rectangles, leaving space around the edges.
- Cover with another rectangle and crimp the edges with a fork. Cut slits on top for venting.
- Brush with beaten egg and sprinkle with coarse sugar (optional).
- Bake for 25-30 minutes until golden brown. Allow to cool slightly before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1
- Calories: 220 per serving
- Sugar: 10g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg