3tablespoonsvegetable shortening, chilled and cut into cubes.
5tablespoonssalted butter, chilled and cut into cubes
4-6tablespoonsice water
Apple Filling
1Granny Smith apple, peeled and diced into cubes
1Jonagold apple, peeled and diced into cubes
1tablespoonall-purpose flour
¼cupgranulated sugar
⅛cuplight brown sugar
¼teaspoonground cinnamon and extra for sprinkling
¼teaspoonground nutmeg
1teaspoonlemon juice
Turbinado sugar for sprinkling
Decorative sprinkles
Instructions
Pie Crust
In a food processor, pulse together the flour and sugar until combined.
Sprinkle the shortening over the flour and pulse until it resembles cornmeal.
Add the butter and pulse until the mixture resembles coarse crumbs.
Transfer into a large bowl and add 4 tablespoons of water. Mix with a rubber spatula until the dough comes together but is not sticky. If the dough does not hold together, add up to 2 more tablespoons of water.
Divide the dough in half and wrap each half in plastic wrap. Chill in the refrigerator for 1 hour.
Apple Filling
In a large bowl, stir all the ingredients together. Set aside.
Line a cookie sheet with parchment paper or silpat.
Remove the crust from the refrigerator and place on the counter for 20 minutes. Place the apple filling into a sieve over a bowl to collect the juices.
Roll out the dough to about ¼-inch thick and cut out hearts using a heart cookie cutter.
Spoon a pile of the apple filling onto one heart, leaving a 1-inch rim. Aim for a tall pile, as opposed to a wide pile.
Place a non-filled heart over the filling and pinch the sides to seal. Place hand pie on the prepared cookie sheet and brush with the collected juices from the apple filling. Sprinkle with cinnamon and turbinado sugar and decorative sprinkles.
Collect the dough scraps and combine with the remaining dough. Repeat steps 3-5 until all the dough has been used.
Preheat oven to 425°F.
Chill the pies in the refrigerator for 20 minutes. Bake the pies for 15 minutes. Then, reduce the oven to 350°F, rotate the cookie sheet and continue baking for an additional 10 minutes or until the crust is golden brown.
Notes
Store in an airtight container at room temperature for up to 3 days. Reheat in toaster oven for about 5 minutes or until the crust becomes crispy.