-
1
On a lightly floured surface, roll the Pie Dough for Handpies out to a thickness of between 1/8 and 1/4-inch.
-
2
Using a small plate as a guide, cut out 6 (6-inch) rounds of dough.
-
3
Place 1/4 cup of the Apple Pie Filling in the center of 1 side of each round of dough.
-
4
Brush the edges of the dough lightly with water, then fold the dough over the filling so that the edges meet, and press lightly with the tines of a fork to seal the edges.
-
5
Place the formed handpies onto a parchment lined baking sheet and refrigerate for at least 15 minutes before frying.
-
6
Preheat a deep-fryer to 360 degrees F. Once oil is heated, gently lower the pies into the hot oil, in batches if necessary, and cook until crust is golden brown, 4 to 6 minutes.
-
7
Transfer to a wire cooling rack placed over paper towels and cool slightly before serving.
-
8
When the pies have cooled slightly, drizzle with Royal Icing and accompany each pie with a scoop of Vanilla Bean Ice Cream.
-
9
Drizzle the Apple Brown Butter Sauce around the edges of the plate and serve immediately.
-
10
Note: Pies may also be baked on parchment-lined baking sheet in a preheated 400 degree F oven until golden brown, 20 to 22 minutes.
-
11
Combine the flour, sugar and salt in a standing electric mixer fitted with the paddle attachment.
-
12
Add the butter and shortening and mix slowly, until just incorporated.
-
13
Add the vinegar and water, little by little, and mix until dough just comes together.
-
14
Gather dough into a smooth disk and wrap in plastic wrap.
-
15
Refrigerate for at least 1 hour before rolling out as desired.
-
16
Yield: enough dough for 6 handpies or 2 single-crust 9-inch pies
-
17
Combine the diced apples and lemon juice together in a mixing bowl.
-
18
Toss to mix well.
-
19
Combine the water, sugar, cornstarch, cinnamon, salt and nutmeg in a medium saucepan over medium-high heat and cook, stirring frequently, until mixture comes to a boil.
-
20
Continue to cook at a constant boil for 2 minutes.
-
21
Add the apples, return to a low simmer, and continue to cook at a simmer until apples are soft and sauce is thickened, about 8 minutes.
-
22
Remove from the heat and set aside to cool.
-
23
Chill thoroughly before filling pies.
-
24
Note: any unused filling makes an excellent topping for pancakes or waffles.
-
25
Place the milk and sugar in a mixing bowl and stir until smooth and thick.
-
26
Drizzle over warm pies.
-
27
With a small sharp knife cut the vanilla bean in half lengthwise.
-
28
Place the milk and cream in a small, heavy saucepan.
-
29
Using the tip of the knife, scrape the seeds from the vanilla bean halves into the milk and add both halves to the saucepan.
-
30
Set the saucepan on the stovetop and bring to a simmer over medium heat.
-
31
Remove from the heat.
-
32
Crack the eggs and whisk the eggs and sugar in a mixing bowl until pale yellow and well combined, about 2 minutes.
-
33
Using a ladle, add about 1/2 cup of the hot milk mixture to the eggs and whisk to combine.
-
34
Add the egg mixture to the hot milk in the saucepan and stir well with a wooden spoon.
-
35
Return the pan to medium heat and cook, stirring constantly, until the mixture is slightly thickened and coats the back of a spoon, about 5 minutes.
-
36
Remove the custard from the heat and strain through a fine mesh strainer into a clean mixing bowl, pressing down on the strainer with a rubber spatula to get as much liquid as possible into the bowl.
-
37
Discard the vanilla bean halves and any other solids sticking to the strainer.
-
38
Add the vanilla extract to the bowl.
-
39
Stir the custard for 5 minutes with a whisk until cooled slightly.
-
40
Cover the bowl with plastic wrap, pressing the wrap gently against the surface of the custard.
-
41
Refrigerate until thoroughly chilled, about 2 hours, stirring occasionally.
-
42
Pour the custard into the bowl of an ice-cream maker and process according to manufacturer's directions.
-
43
Serve immediately or transfer to an airtight plastic container and store in the freezer for up to 1 week.
-
44
Combine the apple cider and sugar in a small saucepan and bring to a simmer.
-
45
Cook at a low simmer for 10 minutes, then stir in the apple and continue to cook until apples are tender and translucent, 4 to 5 minutes longer.
-
46
Remove from the heat and set aside.
-
47
Heat a 10-inch saute pan over medium-high heat.
-
48
When the pan is hot, add the cold butter and allow to melt, undisturbed, and continue to cook without stirring until the butter has a nutty fragrance and is golden brown around the edges of the pan.
-
49
Immediately swirl the pan to distribute the browned bits, and add the reserved apple syrup all at once.
-
50
Stir well to combine and remove from the heat.
-
51
Set sauce aside until ready to serve the pies.
-
52
Sauce is best served warm.
