Honey-Ginger Apple Hand Pies
These are equally delicious with pears instead of apples (or a combination of the two). You can also substitute the Honey Ginger Balsamic for Cinnamon Pear, Cranberry Pear, or Pumpkin Spice.
These can be made in any shape, but we like a 3.5-inch round cookie cutter. You can use a small bowl or lid as a substitute.
For the filling
3 tablespoons The Olive Scene Honey Ginger Balsamic Vinegar
1 large apple, peeled and cored
1 tablespoon unsalted butter
1/2 tablespoon packed dark brown sugar
3/4 teaspoon cinnamon
pinch of salt
1 package of your favorite 2-pack of pie crusts (or your favorite homemade pie dough recipe)
Flour to dust your work surface
1 egg, beaten, for an egg wash
3 tablespoons Turbinado sugar (optional)
Place the balsamic vinegar in a medium saucepan and bring to a boil over high heat. Lower heat so the liquid is at a low boil and reduce until 1 tablespoon of liquid remains.
Cut the apple into 1/2 inch cubes. Place in the saucepan with the balsamic vinegar and add the remaining filling ingredients. Bring liquid to a boil and reduce to a simmer. Cook over medium heat for 10 minutes, stirring often. The liquid will reduce to a minimal amount and the apples will become tender. Stop cooking at this point, before the apples get mushy. If there’s still too much liquid, remove the apples and continue to reduce the syrup.
Meanwhile, flour your work surface and roll the pie dough out to1/8 inch thick. Use a large round cookie cutter (about 3.5 inches in diameter) to cut as many circles as you can. You can also use a small bowl or lid if you don’t have the right cookie cutter.
Line 1 or 2 baking sheets with wax paper or parchment paper. Place half of the rounds on the baking sheets, leaving at least 3 inches of space between them.
Add about 1/2 tablespoon of the apple filling to each round. Your amount will vary based on the cookie cutter you used. Don't over-fill, or your pies will burst!
Brush the edge of each round with a little bit of egg white. Top each round with a second round and gently stretch the dough to make the edges meet. Use a fork to crimp all the way around the edges and seal them.
Preheat the oven to 375 degrees F. Place the pies in the refrigerator for 10 minutes. When the dough is a bit firmer, use a paring knife to cut three slits into the top of each pie. This will release steam so they don't pop during baking.
Brush a light layer of the egg wash over the pies. Sprinkle a little bit of Turbinado sugar over the top for a sweet crunch.
Bake for 20-24 minutes, until the crust is golden brown. Let cool slightly before serving, but they’re best when slightly warm.