Fruit Pie for Two

What do you do when you want pie but it's just two of you and a whole pie is just TOO much?  How about some hand pies?  They are just a perfect solution when nothing will do but some  flaky, buttery pie crust with a fresh apple pie filling encased in the middle. 

Here is a recipe that I made up as I went along and the results turned out just fine.  This made a dozen cute little pies (think minature Hostess fruit pies) which will be a nice treat to take to work this week as well as dessert with our Sunday dinner.  Any filling would work but the key to a successful hand pie is not to overload them when putting them together as it makes it very difficult to close them up.  Let your imagination go wild!

Apple Hand Pies

Crust
(This makes enough crust for a double crusted pie-I put one half in the freezer for later use)

2 1/2 sticks of cold butter, cut into bite size pieces
1/3 cup cold shortening, cut into bite size pieces
1 tsp salt
3 cups all purpose flour
1/4 cup sugar
1/2 cup ice water
1 egg, beaten with a splash of water for coating the outside of the pies
Sanding sugar for sprinkling on crust (Optional)

Pulse flour, sugar and salt together in food processor fitted with the steel blade.  Add the butter and shortening and pulse until the mixture has the consistency of small peas.  Slowly add the ice water until the mixture comes together in a clump.

Put out onto floured board and knead slightly and form two even sized balls. Press into flat discs and put in fridge for at least 30 minutes or freeze for future use.

Apple Filling
(Enough for 1 dozen apple hand pies)

2 Granny Smith apples, cut into a small dice
2 Tbsp sugar
1 Tbsp flour
1 tsp cinnamon

Mix together and set aside.

Preheat oven to 400 degrees. Line baking sheets with parchment paper. Roll out the crust and cut with a 4 or 5 inch cookie cutter.  Set each disc on cookie sheet and put approximately 1 Tbsp. of filling in the center of each circle.  Pull one side of circle over to the other edge and crimp with your fingers or the tines of a fork.   Brush lightly with egg wash then sprinkle on sugar. Bake for 15-18 minutes until pies are a light golden brown.  Cool completely.