As the heat of summer begins to receed, a sneeking gloom saw a window of opportunity to blanket the harbor with a drizzly chill. The still, glassy water reflected the steel grey skies, and an occasional yacht waded eerily through. The gloom of the afternoon seemed to weigh heavily on our eyelids, soothingly cooing us down for a late afternoon nap. I was restless, though, and as I watched the slow rise and fall of Wyatt’s little hound belly, I pulled my blanket tighter around me and wished for a hot toddie. Wasn’t there a lamp I could rub or a genie I could beckon? Alas, it was silly, wishing for hot bourbon cider on a late summer afternoon. It wasn’t that cold after all, now was it? The dark skies were just playing a mean trick.
I got up, and sat out on the deck with a little glass of wine and Edit Piaf crooning softly from the stereo. I fussed with the internet a bit, read some blogs, wasted a little time on Pinterest. Wyatt finally woke, and we watched the neighbor children wiggle and dance and play in the courtyard.
But still, I couldn’t shake my craving for spice and rich buttery warmth. A hot toddie though it may not be….as I meandered into the kitchen and yanked out a roll of pie dough from the back of the freezer, I got an idea:
Apples. Whiskey. Spice. Brown Sugar. A sweet orange. Rosemary. Caramel.
Whiskey Cider Handpies
yields 4 pies
1 round pre-made pie dough
2 granny smith apples
1/2 c. brown sugar
zest of 1/2 an orange
1 tsp. dried rosemary
1 tsp. ground or fresh grated cinnamon
1 tbsp. all-purpose flour
1/2 tsp. fresh ground pepper
1/2 tsp. smoked sea salt
3 – 4 tbsp. good bourbon
1 egg, lightly beaten
For the filling, core your apples (peeling optional), and finely dice. Toss the apple in a mixing bowl with the brown sugar, whiskey, orange zest, rosemary, cinnamon, flour, salt and pepper. Let the mixutre meddle for a bit, and pre-heat your oven for 375 degrees.
Bring your pie dough to room temperature and roll out over a lightly floured board. Slice into four sections. Place a spoonfull or two in the center of each section, careful to leave out any excess “juice” from the mixing bowl. Wet your finger in water and trace the edge of each section before carefully folding into little triangle pockets. Yes, they are a little oblong and a little ugly in this shape. But I had only one round of dough and wanted to make the most pies out of it, haha! Once you’ve made your four little triangle pocket pies, slice a few tiny slits in the top of each, and place them on a baking sheet lined with parchment paper. Brush the top of each with your lightly beaten egg, and pop them in the oven for 25-30 minutes or until golden brown.
Serve with ice cream, and enjoy!
I graciously shared with Mike…….and Wyatt made some cute pleas, but got nothing. Sorry little hound!