A Love of Baking - Spiced Apple Hand Pies

My mother's love of baking may have started at McDonald's. She emigrated from India knowing how to make kheer and halva, but baking was completely foreign to her. We may have roti, naan, and other breads, but these are made in ovens over an open flame. Baking, with its even heat and precision, was an entirely new skill for her.

The happy meal place, aka McDonald's, is a kid's dream. I loved McDonald's as a kid too and grew up with their burgers and fries. My mother loved their apple pie. It was the perfect little pocket, a small rectangle of flaky pastry with a sweet apple filling. It was hot and steaming and came in its own red sleeve with a large emblazoned yellow M. You would bite into this delicious little parcel and think about all the joys of baking. It was like a little piece of Americana. Poet and Flower love going to McDonald's too. Every time, they ask for the same meal, a chicken nugget happy meal with extra fries and chocolate milk. The toy is very important, and sometimes they love it and sometimes they hate it. They have yet to try the apple pie and stick with ice cream.

My mother had a life long love of apple pie, and it was her dessert of choice. She spent years working and perfecting her apple pie, finally settling on a crust made of shortening, though I do prefer an all-butter crust these days. She tried different varieties of apples, finally settling on Granny Smith apples, slicing them thin, and piling them high. It was her holiday go-to dessert, making it whenever she had the chance. Though she loved pies, she learned how to make cakes and cookies and always was trying a new recipe.

I have always wanted to make my own version of a McDonald's apple pie. And after more than a little trial and error, I think I have the perfect version. I start with an extra flaky all-butter crust from Stella Parks. She has a wonderful recipe for a very buttery pie crust that is perfect. I've never been a fan of shortening and find that butter makes a delicious soft crust. The filling is a mix of apples. You can use different varieties instead of sticking with just one. The hand pies are spiced with cardamom, clove, and cinnamon. Make the filling ahead of time and let it sit for at least 30 minutes before filling the pies. Baking takes time, and you can't rush it, but these are well worth it.

The next time we are at McDonald's, I'm not sure I'll get an apple pie but will think fondly on those days when we did.

Spiced Apple Hand Pies

These small apple hand pies are a perfect little dessert. Filled with spiced apples in a flaky buttery crust.

Buttery Pie Crust from Stella Parks, from her book Bravetart.

Makes about 12 hand pies

For Pastry Dough

• 1 2/3 cups all purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon kosher salt
• 1 cup unsalted butter (8 ounces, 2 sticks cold)
• 1/2 cup very cold water

For Apple Filling

• 4 medium apples
• 1/3 cup granulated sugar
• 2 tablespoons unsalted butter
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cloves
• 1/2 tablespoon flour

For Egg Wash

• 1 egg
• 1 tablespoon milk

1. Preheat oven to 400 degrees.

For the apple filling

1. Peel and dice the apples. Toss with the sugar, cardamom, clove, cinnamon and flour. Cook in a medium saucepan for 15 minutes until the apples are softened.

2. Let the apples cool for 30 minutes.

For the Egg Wash

1. Beat the egg and milk in a small bowl and set aside.

For the Pastry Dough

1. In a large bowl, add the flour, sugar and salt and whisk to combine.

2. Make sure you are using fridge cold butter. Cut the butter into small squares, about 1/2 inch pieces. Add them to the flour and toss so they are coated with flour. Then using your fingers, flatten them into small squares. You want the butter pieces to stay intact as they are what give your final crust the flaky crust. If they get too soft or smushy, put your bowl in the fridge for five minutes.

3. Add the cold water and mix until it just comes together. No need to add any more water. If it seems stiff or dry, the butter is just a little too cold. And if it seems too wet, the butter has melted too much.

4. Flour a cutting board generously and then knead the dough for a few minutes until it comes together. It should not be wet or sticky.

5. Roll the dough out until it is about 11 x15 inches. Then fold it in like a menu so it meets in the middle. Then fold it one more time like a book. Then take the dough and fold in half, from top to bottom.

6. Divide the dough into two parts and then roll out into approximately a 8x 9 inch rectangle. Chill in the refrigerator for at least 2 hours or overnight.

To Assemble the Hand Pies:

1. Take the dough out and on a well floured board, lay the dough out. Cut the dough into 3x 4 inch rectangles. Heap about 2 tablespoons of filling into the middle of one rectangle and then place a second piece on top. Seal the edges with your fingers and then use a fork to crimp the edges.
2. Brush the tops with the egg wash.
3. Bake for 20 -25 minutes until golden brown.