NO FAIL Buttercrust Pastry Dough / Apple Hand Pie (Empanaditas)

Buttercrust Pastry Dough

Ingredients for about 1 pound pie dough (enough for 1 large pie or 4 turnovers):

2 cups flour (measure carefully, do not pack!)

1/2 cup unsalted butter (4 oz)

1 tbsp sugar

1 tsp salt

6 tbsp ice water

Add 1 cup of the flour, butter and short pulse for a minute. Add sugar and salt and ice water … longer pulses. Turn out onto a mat and gently bring to a ball and refrigerate for at least 30 minutes.

Apple Hand Pies

For 4 Apple Hand Pies:

about 1 pound pie dough, divided into 4

egg wash (1 egg beaten with 2 tsp milk)

granulated sugar as needed

For the apple filling:

2 tbsp butter, browned

2 or 3 green apples

1/4 tsp salt

1/4 cup white sugar

2 tbsp brown sugar

1 1/2 tsp cinnamon, or to taste
1 or 2 tsp of water if needed

BUTTERSCOTCH GLAZE & QUICK CARAMEL GLAZE

BUTTERSCOTCH GLAZE & QUICK CARAMEL GLAZE

Ingredients:

1/2 cup packed light brown sugar
2 tablespoons half-and-half
1-1/2 tablespoons unsalted butter
1/4 teaspoon salt

Directions:

In a small saucepan, combine brown sugar, half-and-half, butter and salt in small saucepan. Cook over low heat, stirring constantly, until butter melts and sugar dissolves.

QUICK CARAMEL GLAZE

Ingredients:

4 tablespoons butter
1/2 cup light brown sugar, packed
pinch salt
1/2 cup heavy cream

Directions:

Melt the butter in a medium pan over medium low heat. Add sugar and cook, stirring constantly, for 1 minute or until sugar has dissolved. Add salt and cream; bring to a boil over medium heat. Continue cooking, stirring, for 2 minutes. Cool for 15 to 20 minutes; drizzle over a cake or use as a sauce for gingerbread or bread pudding. Makes about 1 cup of caramel glaze.