Makes six hand pies
These came out light, flaky, and delicious, with just the right filling consistency (not too oozy, but not too dry). The crust recipe makes enough for a single pie crust (just omit 1 T. of maple syrup).
6 apples, peeled and cut into chunks
6 tbsp. maple syrup
1 tbsp. cinnamon
pinch of cloves
1-2 tbsp. ghee
juice of one small lemon
Saute gently until nearly cooked (wide frying pan, uncovered, is perfect); sprinkle with 2 tbsp. quick cooking tapioca granules and stir well. Let cool.
1 cup almond flour
1 cup minus 2 tbsp. arrowroot flour
1/4 tsp. salt
1/4 cup butter, cut up small (or coconut oil)
3 tbsp. maple syrup
1 egg white
Blend in mini food processor until mixture comes together; divide into six equal pieces.
Roll each chunk of dough between two pieces of parchment into an oval; remove the top piece of parchment, put one-sixth of the filling in the middle, and using the bottom parchment to help, fold the turnover in half and gently pinch the edges of the crust closed.
Place each turnover, on its sheet of parchment, on a sheet pan.
Bake at 350F for 20-30 minutes, until golden and cooked through.