Apple Fig Hand Pie

Pair with Long Meadow Ranch Anderson Valley Late Harvest Chardonnay
Serves 20
Hand Pie Dough:
  • 5 cups all-purpose flour
  • 2 tbsp sugar
  • 1 tbsp salt
  • 1 lb butter
  • 4 egg yolks
  • 1/2 cup milk
Apple Fig Filling:
  • 3 Granny Smith apples
  • 1/3 cup sugar
  • 1/3 cup apple juice
  • 3 tbsp cornstarch
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground clove
  • 5 figs


  • With paddle attachment in a Kitchen Aid mixer, cut the butter, flour, salt, and sugar together until butter pieces are pea-sized.
  • Switch to dough hook, add the milk and eggs, mix until fully combined.
  • Wrap dough in plastic and allow it to refrigerate for at least 1 hour. You can refrigerate overnight, or store for up to 3 days before baking.
  • Peel and core apples and cut into small cubes.
  • Add cut apples, sugar, apple juice, and spices to a pot. Cook on medium heat, until apples become tender.
  • Meanwhile, add just enough water to the cornstarch to dissolve it.
  • Once apples are cooked, add the cornstarch to the part making sure to mix well.
  • Bring the mixture to a boil, the starch will begin to thicken. Pour into a container and fold in small diced figs.
  • Refrigerate until needed.
  • On a lightly floured work surface, roll out chilled dough.
  • Turn the dough a quarter turn after every few rolls trying to keep the dough as square as possible. At any sign of sticking, sprinkle some flour underneath then keep rolling.
  • Roll out until it’s about 12 inches and about 1/8 -1/4 inches thick.
  • Using a ruler, cut dough into 5×6 inch squares. Keep squares chilled.
  • Egg wash each square lightly. Take a spoonful of filling and place on one side of the square.
  • fold the dough onto itself enclosing the filling and make a rectangle.
  • Using a fork press and seal all edges.
  • Egg wash the outside using a brush and sprinkle turbinado sugar over the whole pie.
  • Bake for approximately 30 minutes at 350F.