Bravetart Apple Handpie Filling
Happy belated pi day! In celebration, I made these hand pies for Lasagna Love last week, along with some extras for Noah to take to the ICU. They turned out pretty well! So I figured I’ll do a little write up.
This post is about the process rather than the recipe. I’ve had some time to think about this recipe since the last few times I made it, and I did things slightly differently this time.
First, lemme drop the filling recipe real quick…
Bravetart McDonald’s Style Apple Handpie Filling
In a food processor, blitz together: (this step can be done ahead of time and stored in an airtight container)
3.5 oz sugar
1.5 oz apple powder
2 tsp cinnamon
1/8 tsp kosher salt
You may have to sift out the big pieces and re-blitz them with a small amount of the powder, but don’t worry about getting every single piece of apple chip completely pulverized.
When ready to assemble, peel, core, and dice into 1/4-inch cubes:
12 oz granny smith apples
(probably start with about 3 medium sized apples)
Toss together the dried mixture and apple cubes, then add:
2 oz melted butter
1.5 oz (by weight) molasses or sorghum
1/2 oz lemon juice
Use immediately!
The Actual Info
First, the dough. I did not use the Bravetart rough-puff style pie dough. It’s very buttery and crispy but the texture is a bit too crunchy and tough for me. I prefer the tender flaky dough yielded by Tartine’s galette method.
I can’t recommend that Tartine dough enough. Not only is it super consistent if you follow the steps carefully, but the dough handles perfectly - it never chills into too solid of a block so that it become difficult to roll out, and it doesn’t tear easily or aggressively stretch back onto itself. The result is also just so so flaky and tender, and you never have a soggy bottom.
Second, the filling. I have made this recipe several times in the past, with varying amounts of apple powder (aka ground up dehydrated apple chips). In the past, I would replace some or all of it with tapioca starch as you would in a regular apple pie. And while the filling would gel up nicely after baking, the liquidy nature of the uncooked filling made assembly messier and less accurate. You just can’t shove the right amount of filling in when there is liquid everywhere.
After using the correct amount of apple powder for the first time ever, I have to say it is an absolute game changer. The mixture has no extra liquid whatsoever! It makes assembly that much easier, and the flavor punch it brings to a smaller, hand-held pastry with a higher dough : filling ratio is unparalleled.
The texture is admittedly less gooey without the starch-thickened apple liquid, so I wouldn’t use it for a traditional pie if you like that texture. I ground up granny smith chips this time; maybe I’ll try a more apple-y sweet apple next time.
Third, the assembly. I didn’t feel like making the square McDonald’s pies, though you certainly could. The dimensions for that are 5 x 6’ inch squares, meant to be folded together like a book. The trick is to fill the “right page” of the book with 2 Tbsp of filling, close the book, crimp the sides, pick the pocket up, and shove another tablespoon of filling in (3 Tbsp total.)
Anyway, I did them like the salteñas. Who am I kidding, I do everything like salteñas whenever possible. rolled my dough out slightly thicker than the final thickness - it’s hard to roll it super thin when it’s a giant sheet tbh - cut out 4-inch rounds with this giant cutter I have, and rolled each round out into an oval during the final steps of assembly. The downside of this method is that you end up with scraps. But this dough rerolls a second time very well. And the third time… make a mini tart, haha.
I filled them with one tightly packed red scoop of dough each, which is slightly less than 3 Tbsp, I think. I ended up making both the salteña style and more traditional half-moon shapes. I think the half moons held up better, because there isn’t a good way to ventilate the salteña shape. They are cute and stubby though!
Lastly, a recommended order of operations:
Day 1:
Make dough, chill in block.
Make apple powder mixture, store in an airtight container.
Day 2:
Roll out dough, and punch out round circles.
Chill rounds in fridge.
While dough rounds chilling, dice apples and assemble apple mixture.
Make the pies! Take out a few rounds at a time and put the assemble pies in the fridge to keep everything cold.
Chill assembled pies until firm, or up to 4 hours.
Bake before the filling gets watery and funny.
Brush with egg wash or just water, dust with cinnamon sugar
Cut some slits with a butter knife for ventilation
Bake at 350F convection or 375F regular for about 30 minutes, rotating halfway. By the time the egg-washed pastry is golden, the filling should be perfectly cooked!
TL;DR of this post/this entire blog honestly: Tartine galette dough very good. Saltenas assembly technique very useful.