CUISINE & CULTURE | ANGELINA@ANGELINALARUE.COM
ANGELINA L aRUE It’s not quite fall but I’m enthusiastic about baking with apples any season. The aroma of apples and cinnamon is hard to beat. And it really brings autumn vibes to the kitchen this time of year.
Little hand pies are easily transported in lunch boxes, or to enjoy with a fork and saucer. A flaky crust filled with crisp apples and chewy dates is a winning combination, topped with cinnamon and crunchy turbinado sugar. These pies are simple to make, and one of my favorite ways to bake with fresh fruit, be it peaches, apricots, or apples.
There are typically orchards in the area that are ripe for the picking. Picking apples is a right of passage, signifying the change of seasons. And it makes for a fun outing for couples, friends, and family, alike.
Slice some juicy apples, roll out some dough, and get ready for your kitchen, and your whole house to smell like autumn. Not to mention, you, and whoever you make them for will simply enjoy this little taste of fall.
Enjoy food made fresh!
Apple-Date Hand Pies
2 medium or 3 small tart apples, such as Granny Smith 4 dates, pitted 1 tablespoon ground cinnamon, plus some to sprinkle 2 tablespoons granulated sugar ¼ cup water Prepared pie dough for one 9-inch pie crust 4 teaspoons turbinado sugar Peel, core, and slice apples. Set aside. Chop dates into ¼-inch pieces and mix with the apples in a medium saucepan. Add cinnamon, sugar, and water. Gently toss to combine. Cook over medium heat for approximately 5 minutes, until apples begin to soften, sugar is dissolved, and liquid is reduced and thickened. Set aside to cool.
Preheat oven to 400° F. Line a baking sheet with parchment paper.
Roll out dough on a floured surface. Cut into 8 rectangular pieces. Place 4 pieces on prepared baking sheet. Place ¼ of the cooled apple filling onto the middle of each of the 4 pieces. Top each one with the remaining piece of dough. Crimp edges to seal the dough around the apples. Make 3 or 4 small slits in the top of the dough on each pie. Sprinkle each pie liberally with cinnamon, and evenly sprinkle each one with turbinado sugar.
Bake for 18 to 20 minutes in preheated oven. Let cool for a few minutes. Makes 4 hand pies.
Angelina LaRue, author of “The Whole Enchilada: Fresh and Nutritious Southwestern Cuisine,” grew up at White River Lake, lives in Idalou and writes a weekly food column for local newspapers.
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