Apple Cinnamon Hand Pies

In addition to today being a holiday weekend Friday, which means you're leaving early from work today, right?, today is my dad's birthday. Happy birthday Dad!

My dad loves apple pie, so I try to make him one for all holidays and special occasions. I made these hand pies for father's day and am planning a pie for later today too. You really can't go wrong with apple pie. It's universally loved. And these hand pies are crispy, buttery, appley, yet so easy to eat. Perfect for a fourth of July picnic. Hand pies. Or as my sister Lauren said "soon to be mouth pies."

1 stick cold unsalted butter
1 1/4 cups all-purpose flour
1/2 teaspoon coarse salt
1 teaspoon sugar
about 4 tablespoons ice water

2 pink lady apples, peeled and cored
1/4 teaspoon cinnamon
a couple tablespoons water

Pulse together the flour, butter, salt, and sugar in a food processor until most of mixture resembles coarse meal, with rest in small (pea-sized) lumps. Add ice water as you continue to pulse, until the dough begins to come together but it still a bit crumbly. The dough should hold together if you squeeze it in your hand. It should not be gummy.

Turn the mixture out onto a sheet of plastic wrap. Quickly form it into a disk, wrap tightly with the plastic, and refrigerate for one hour. If you're short of time, you can freeze this for half an hour, but I find that it's more difficult to work with when I take that route.

Preheat your oven to 375° F.

Cut the apples into relative small pieces. Sprinkle with cinnamon and toss them into a medium saucepan with a little bit of water. Bring to a simmer and cook until the apples are softening, but not mush.

Allow the apple mixture to cool. Meanwhile, unwrap the rested dough on a clean, floured counter. Sprinkle the top of the dough and your rolling pin with flour. Quickly, but carefully, roll out the dough. Give it a quarter turn after each roll. If the dough starts to stick, carefully pick it up (a bench scraper is a great tool for this) and sprinkle more flour beneath it.

When the dough is about 12-14 inches in diameter, cut five, (four-or-)five-inch rounds. Spoon a bit of the cooled filling onto one half of each round, then fold it over to create a half-moon. Seal with the tines of a fork. Bake on an ungreased baking sheet for 20-25 minutes until golden brown.