Cinnamon Apple Bourbon Hand Pies with Whole Wheat Crust

• Produce

  • 4 Apples, large

• Baking & Spices

  • 1 cup All-purpose flour
  • 1/2 tsp Baking powder
  • 1/4 cup Brown sugar
  • 1/2 tsp Cinnamon
  • 2 tsp Cinnamon, ground
  • 1 tbsp Cornstarch
  • 3/4 tsp Salt
  • 1/4 cup White sugar
  • 1 cup Whole wheat flour

• Dairy

  • 1 3/16 cup Butter, unsalted
  • 1/2 cup Greek yogurt, full-fat

• Beer, Wine & Liquor

  • 1 tbsp Bourbon

Found on bakerbynature.com

Ingredients

• For the Whole Wheat Crust:
• 1 cup All-Purpose Flour
• 1 cup Whole Wheat Flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1 cup (16 tablespoons) cold unsalted butter, cut into tiny pieces
• 1/2 cup cold FULL FAT Greek Yogurt
• For the Cinnamon Apple Bourbon Filling:
• 4 large apples, peeled and cored
• 3 tablespoons unsalted butter
• 1/4 teaspoon salt
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 2 teaspoons ground cinnamon
• 1 tablespoon bourbon
• 1 tablespoon cornstarch

Directions

• For the Whole Wheat Crust:
• Whisk together the flours, salt, baking powder, and cinnamon in a large bowl. Add the butter and, using your hands, work it in to the flour, making a crumbly mixture. Most of the butter should be in large, pea-sized pieces.
• Stir in the Greek yogurt; the dough will be shaggy. Turn it out onto a lightly floured work surface, and bring it together with a few quick, gentle kneads.
• Pat the dough into an 8 log, then roll it into an 8 x 12 rectangle. Dust both sides of the dough generously with flour, and starting with a shorter end, fold it in three, like a business letter.
• Flip the dough over and roll it again into an 8 x 12 rectangle. Fold it in three again.
• Wrap the dough in saran wrap; chill for at least one hour before using.
• For the Cinnamon Apple Bourbon Filling:
• Peel and core apples. Dice them into tiny pieces and set aside.
• Melt the butter in a large skillet over medium heat. Allow the butter to brown into a light golden color; about 1 minute. Add apples into hot butter; sprinkle with salt and both sugars. Cook, stirring occasionally, until apples are completely softened, about 8 minutes. Mix in cinnamon and bourbon; continue cooking until apples are soft and sticky, 1 to 2 more minutes. Stir in cornstarch, mix well, and allow mixture to thicken; about 2 minutes. Remove from heat.
• Assembly:
• When youre ready to make your pies, preheat the oven to 425 degrees (F). Line a large baking sheet with parchment paper; set aside.
• Roll the dough out into a 14 x 14 square. Using a straight edge or pastry wheel, cut out sixteen 4 squares.
• Divide the apple filling among 8 of the squares, using about 2 tablespoons for each. Brush some of the beaten egg along the edges of each filled square.
• Cut a vent into the each of the remaining eight squares, using a decorative cutter of your choice.
• Top each filled square with a vented square, and press along the edges with the tines of a fork to seal.
• Brush the top of each pie with the remaining beaten egg, and sprinkle with sugar. Transfer the pies to the prepared baking sheet.
• Bake the pies for 18 to 20 minutes. Remove them from the oven, and let cool for 20 minutes before serving.