Apple and Bourbon Brown Butter Hand Pies


I love all of this fall produce. There are so many things on my list to bake, it’s hard to figure out what to make first.

I came across this recipe in a new magazine called, ‘Bake from Scratch’. I modified it a bit by adding bourbon to the brown butter filling because I love the flavor of apples with bourbon.

Make your favorite double crust pie dough

2 Granny Smith Apples, peeled and finely diced
1 Cup Browned Butter Filling and Glaze
1 Tsp Ground Cinnamon
Pinch of salt
1 Large Egg
1 Tbsp water

Bourbon Browned Butter Filling and Glaze
3/4 Cup Unsalted Butter
1/2 Vanilla Bean, split lengthwise, seeds scraped and reserved
1 Tbsp Bourbon (you can omit this if you’d like)
1 Cup Sugar
3 Large Eggs
1 1/2 Tsp All-Purpose Flour

Preheat oven to 375 F. Line a baking sheet with either a silpat or parchment paper.

For filling: In a large bowl, stir together apples, Browned Butter Filling, cinnamon and salt.

For the Bourbon Browned Butter Filling and Glaze: In a medium saucepan, melt butter with vanilla bean and seeds over medium heat. Cook, swirling pan occasionally, until butter has browned and smells nutty. It’ll take about 10 minutes. Remove from heat, discard vanilla bean and add bourbon.
In a large bowl, whisk sugar, eggs and flour. To the sugar mixture add the butter in a slow steady stream whilst continually whisking. Let it cool at room temperature and whisk again. Let the mixture cool in the fridge as you roll out your dough.

Roll out your dough until its about 1/8 in thick. You can use a square or round biscuit cutter. Re-roll your dough your scraps to use as much dough as possible. Mine came out to 26 rounds. Place about a tablespoon of filling onto half of the rounds.

In a small bowl, whisk the egg and water together. Brush the edge of the round with the egg wash. Cover with one of the other rounds. Crimp the edges with a fork to seal the pie. Brush the top of the round with the egg wash, sprinkle with sugar and cut small slits to let steam out.

Bake for 18 to 20 minutes until the pies are golden brown. Let them cool completely before eating.

Now, I had my mom help me with cutting the apples and she decided to cut too many apples. Check back tomorrow to see what I ended up doing with the leftover apple filling….


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