A buttery, flaky crust with a delicious scrapple filling, this fan-favorite is sure to please!

Directions

Make the pastry:

In a large bowl, whisk together the flour and salt. Put the mixture into a pastry blender and add in diced butter until the mixture resembles coarse meal. In a small bowl, whisk together the sour cream, lemon juice, and water. Add the wet mixture into the flour mixture and, using a fork, gently toss and stir together until large lumps form and all the flour has been moistened. Using your hands, pat the dough into a ball and wrap with plastic wrap. Refrigerate for 1 hour (if needed, the dough can be refrigerated for up to 2 days).

Make the filling:

Meanwhile, in a small pan, combine the apples (diced), sugar, cinnamon, and salt. Cook this over low heat for 8-10 minutes, stirring frequently until the apples are tender. Add cooked scrapple. Set aside.

Assemble the pies:

Line a baking sheet with parchment paper. On a lightly floured surface, roll out the dough to 1/8 inch thickness. Using a 4 1/2 inch circle cutter, cut circles out of the rolled dough. Put the circles on the parchment lined baking sheet. Refrigerate the dough circles for 30 minutes.

Remove the chilled dough from the fridge. Spoon about 1-2 tablespoons of filling into the circles of dough. Brush a little water on the circumference of the dough, and fold it in half so the other side comes down over the filling, creating a semicircle. Seal the hand pies and make a decorative edge by pressing the edges together with a fork. Refrigerate the assembled pies for 30 minutes.

Bake the pies:

Preheat oven to 375 degrees Fahrenheit. In a small bowl, whisk together the egg yolk the egg yolk and water for the egg wash. Remove the chilled hand pies from the refrigerator and lightly brush the egg wash. Using a knife, cut a few small slots on the top of each pie. Sprinkle some coarse sugar on top of the pies. Bake until the pies are golden brown or about 25-30 minutes (may be longer depending on oven).

Serving:

Remove the pies from the oven and let stand to cook slightly before serving. The pies are best eaten within a day of baking them, but they can be stored in an air tight container at room temperature for up to 3 days of baking them.