Description
Chai spice apple hand pies deliver a delightful fusion of warm Indian flavors and classic American pastry. Delicate pastry pockets cradle spiced apple filling, offering you a portable dessert that combines comforting sweetness with aromatic complexity.
Ingredients
Scale
Crust:
Main Ingredients:
- 2 cups (480 milliliters) whole wheat pastry flour (or all-purpose flour)
- ½ cup (120 milliliters) plant-based butter, cold & cubed
Sweeteners and Seasoning:
- 2 tablespoons (30 milliliters) coconut sugar (or white/raw cane sugar)
- ¾ teaspoon (3.75 milliliters) salt
Liquid:
- 2–5 tablespoons (30–75 milliliters) ice cold water
Filling:
Main Ingredients:
- 4 large apples (or 5 small apples), peeled, cored, and diced
Spices:
- ¾ teaspoon (3.75 milliliters) ground cinnamon
- ½ teaspoon (2.5 milliliters) ground cardamom
- ¼ teaspoon (1.25 milliliters) ground ginger
- 1/8 teaspoon (0.625 milliliters) ground cloves
- 1 pinch black pepper
Sweeteners and Flavor Enhancers:
- 3 tablespoons (45 milliliters) coconut sugar (or white/raw cane sugar)
- 1 teaspoon (5 milliliters) vanilla extract
- 1 squeeze fresh lemon juice
Egg Wash:
- 1 egg, beaten
Cardamom Glaze:
- ⅓ cup (80 milliliters) powdered sugar
- ½ teaspoon (2.5
Instructions
- Craft a delicate pastry dough by combining flour, coconut sugar, and salt in a food processor. Incorporate cold, cubed butter through gentle pulses until the mixture resembles coarse breadcrumbs.
- Introduce ice-cold water gradually, at a time, pulsing until the dough coheres when gently pressed together.
- Form the dough into a flattened disc, encase in plastic wrap, and refrigerate for a minimum of 30 minutes to allow gluten to relax and butter to firm.
- Create a fragrant apple filling by combining diced apples with warming spices: ground cinnamon, cardamom, ginger, cloves, and black pepper. Add vanilla extract, coconut sugar, and fresh lemon juice.
- Simmer the apple mixture over medium-low heat, stirring occasionally, until the fruit softens and caramelizes slightly, approximately 8-10 minutes. Allow the filling to cool completely.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll out the chilled dough to approximately 1/8-inch (3 millimeters) thickness and cut into individual circles using a 3-inch (7.5 centimeters) round cutter.
- Place a small spoonful of cooled apple filling in the center of each dough circle. Fold the dough over to create half-moon shapes, pressing edges firmly with a fork to seal.
- Brush the hand pies with beaten egg wash to ensure a golden, glossy exterior.
- Arrange the prepared hand pies on the prepared baking sheet, leaving space between each pie.
- Bake for 15-18 minutes, or until the pastry turns a delicate golden brown and appears crisp.
- While pies cool, prepare a simple glaze by whisking powdered sugar with a touch of milk or cream until smooth and drizzling consistency is achieved.
- Once pies have cooled to room temperature, delicately drizzle the glaze over the tops, allowing it to set for a few minutes before serving.
Notes
- Dough Prep Tip: Pulse flour mixture quickly to avoid overworking, ensuring a tender, flaky crust that melts in your mouth.
- Chilling Magic: Refrigerating dough allows butter to firm up, creating beautiful layers and preventing shrinkage during baking.
- Spice Blend Wisdom: Toast whole spices before grinding for deeper, more complex chai-inspired flavor that elevates the entire dessert.
- Filling Technique: Cook apple mixture until slightly reduced, concentrating sweetness and preventing soggy pie bottoms.
- Sealing Secrets: Use a fork to crimp edges tightly, preventing filling from leaking and creating a beautiful decorative border.
- Cooling Crucial: Let pies rest before glazing to prevent melting and ensure a smooth, glossy finish that looks professionally made.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Indian-American
Nutrition
- Serving Size: 8
- Calories: 245 kcal
- Sugar: 14 g
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 25 mg