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Peachy the Magazine

Holeman & Finch Apple Pies with Cinnamon Ice Cream

This recipe is featured in our November 2014 Food + Entertaining article, On the Go with Danielle Rollins.

Holeman & Finch Apple Pies with Cinnamon Ice Cream
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Holeman & Finch Apple Pies with Cinnamon Ice Cream

Course: Dessert
Servings

8

servings

This recipe was inspired by the wonderful fried pies served at Holeman & Finch, a favorite gastropub and watering hole in Atlanta known for their late-night snacks.

ingredients

  • 3 3/4 cups bread flour

  • Pinch of sea salt

  • 12 tablespoons cold unsalted butter

  • 1 large egg

  • 6 tablespoons cold water

  • Dash of white vinegar

  • Flour (for dusting)

  • 1/2 cup melted butter (for brushing pies before baking)

  • 1 pound apples such as Golden Delicious, Granny Smith or Fuji, diced

  • 3 1/2 tablespoons sugar

  • Pinch each of salt, ground allspice, ground cardamom, ground cinnamon, ground cloves, ground ginger and ground nutmeg

  • Dash of vanilla extract

  • 2 tablespoons cornstarch

Directions

  • To make tart dough, combine flour and salt in the bowl of a stand mixer with paddle attachment. Add butter and mix until a coarse meal forms. Combine egg, water and vinegar in another bowl. Add wet ingredients to dry ones, mixing only until the dough comes together, adding more cold water as needed. Roll the dough into a disk, wrap in plastic and refrigerate until ready to use, at least 30 minutes.
  • To make apple filling, place apples in a large pot over medium-low heat. Add all remaining ingredients except cornstarch. Stir well to combine. Cook until apples begin to soften. Remove from heat. Strain all liquid from apples into another container, reserving apples. Pour the liquid back into the pot and warm the liquid over medium heat. Combine cornstarch and 2 tablespoons cold water into a slurry (thin paste). Once the liquid on the stove has warmed, slowly add the slurry, stirring continuously until smooth. Remove the sauce from the heat and allow it to cool completely. Once cooled, add back to the apples and stir to thoroughly incorporate. Refrigerate until chilled.
  • To prepare tarts, roll out dough on a lightly floured surface to 1⁄8 inch thick. Mold dough into 6-inch flat rounds. Fill the tart rounds with 1 tablespoon of the apple filling. Crimp the edges of the tarts, using the tines of a fork. If preparing in advance, freeze until ready to bake.
  • When ready to bake, preheat oven to 325°. Brush both sides of each tart with melted butter. Bake 20 to 25 minutes on a rimmed cookie sheet; bake 7 to 10 minutes longer if the pies are frozen. Serve hot. Sprinkle each tart liberally with cinnamon sugar or powdered sugar glaze and top with cinnamon ice cream, if desired (see recipes below).
  • CINNAMON ICE CREAM:
  • Let ½ gallon of your favorite store-bought vanilla ice cream soften a bit (you don’t want it completely melted). Place softened ice cream in the bowl of a stand mixer with the paddle attachment and gently fold in 4 to 6 teaspoons ground cinnamon. Refreeze and serve on top of the hot apple pies.
  • CINNAMON SUGAR:
  • Blend together ½ cup sugar and 1 tablespoon cinnamon.
  • POWDERED SUGAR GLAZE:
  • Combine ½ cup powdered sugar and 2 tablespoons warm water. Whisk until smooth.

Notes

  • TIME-SAVING TIP: These pies can be prepared, but not baked, and placed in the freezer until you are ready to use them, up to a month in advance. Then on party day, pull them out of the freezer and bake them while you’re eating dinner.
  • Recipe inspired by the fried pies served at Holeman & Finch