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Flour your work space, comparable to a big chopping board or non-stick floor. Unwrap a calming dough disc and place it proper on the floor.
Fairly than letting it come to room temperature, give it agency faucets with a rolling pin throughout the floor till it gently compresses and flattens, rotating the disk and repeating in order that it continues to flatten.
Add flour and flip the dough over as wanted, rolling it flat in alternating instructions so it spreads uniformly. When it’s pliable and lowered to about ⅛ in thick (4mm), trim a 6” circle (152mm) of dough.
Hold your chilled apple filling close by. Brush heavy cream across the edges of the dough disc, as a result of we’ll finally press it closed and seal it for baking.
Spoon 2-3 tablespoons (40g) of the filling into the middle of the hand pie. Fold the dough over the filling and gently press out any air gaps.
I prefer to crimp the perimeters of the dough in a wavy sample utilizing my fingers for texture, however you would use a fork and press indentations across the edge for a combed look as nicely.
Utilizing a pointy knife or the sting of a metallic spatula, lower 3 vents within the prime of the pie in a semicircle. This may let the filling cook dinner and vent with out spilling out of the seam.
Now that the hand pie is shaped, if you would like it to take care of a pristine form all through the baking, you’ll be able to chill it within the fridge for 6-8 hours earlier than baking. Should you’re not specific, you’ll be able to skip this step.
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