Just lately, I’ve been going on walks with a tiny apple pie tucked in my anorak pocket. In some of the wilder corners of the English countryside, and normally in a tempestuous mood, I’ve scaled boulders and clambered down hills, past waterfalls and about heather-crowned moors, my pie sitting weighty in my pocket, like a talisman. When I attain some tranquil place—a rock carpeted with moss, or a drystone wall—I perch for a although and consume the factor devoid of ceremony. Much more often than not, the robust very little pie can make it to the remaining destination in superior condition than I do.

Pâtisserie does not, as a rule, lend by itself to vigorous pursuits. In an essay last calendar year, Invoice Buford described the French apple tart as obtaining “pastry with the texture of buttered air, and in its presentation a reward, like a portray.” In the culinary planet, pastry is as a great deal a willpower as it is an edible factor. The pastry segment inside a professional kitchen is extensively recognized to be a tranquil enclave amid the chaos and punishing heat. Pastry’s most skilled practitioners are revered, not just for their expertise in flour, unwanted fat, and drinking water but for their mastery of the extra diffuse arts of composure, treatment, and calm.

I take problem with this sequestering of pastry, I guess, mainly because I do not—in spite of my do the job historical past, in spite of my like of dessert—see myself as a pastry man or woman. I really do not have awesome, delicate fingers for shaping a butter-loaded French pâte brisée, or the finesse essential to line a fluted tart tin with baroque ruffles of dough. I am inclined to fits of pique. A scorching mood, like heat palms, does not ordinarily make for superior pastry.

And however I want pie. I am from a nation of pie eaters: folks who will, at a football recreation, consume a beef-and-onion pie from a bag with their hands. Audience of the “Redwall” children’s books, which supply a fantastical vision of the English Center Ages, populated with monastic mice and marauding stoats, may well remember the animals’ fondness for pies. These delicacies—wild-cherry-and-rhubarb pasties, plump whortleberry pies, potato-and-mushroom turnovers—make an visual appeal at just about every feast, and in each individual traveller’s knapsack.

The guarantee of an ambulatory feast is, I imagine, what would make a hand pie so promising. Following quick industrialization in early-twentieth-century Glasgow, “tuppeny struggles”—small, transportable mutton pies—became preferred due to the fact they had been very well suited to a operating lunch. Cornish pasties, from the other finish of Fantastic Britain, have their apocryphal roots in mines and on farms, a fortifying pocket meal with no cutlery needed. For these varieties of on-the-go pies, delicate French pastry basically doesn’t have the selection. Something extra assertive is required: a crust that can stand up for alone, that retains devoid of crumbling and can survive intemperate handling and a extensive, brisk stroll.

Some of the earliest documented English pies, showing up in “The Forme of Cury,” a assortment of medieval recipes, have been called coffyns. These proto-pies were being very likely made with a uncomplicated flour-and-drinking water pastry, potentially with a smaller sum of body fat, made not to delight the senses but to guard and enclose the pie filling. The thick dough would act like a sturdy casserole dish or a few levels of kitchen area foil may possibly right now: inside of it, the foods was shielded from the intense and fickle heat of the oven. It’s a procedure that appears to extend as minimum as significantly again as the Romans, while a scenario could be created that the English perfected this stodgy art. A sturdy container for anything valuable, the dish predates the modern day, more sombre use of the word “coffin” by a several hundred many years.

This pastry would morph into scorching-water pastry, most recognizable now as the crust of regular British pork pies. Making sizzling-water pastry is a suitably medieval endeavor it is the merchandise of molten lard, steaming h2o, and a tough, sleeves-rolled-up method. Compared with shortcrust, initial documented in 1575, this dough takes advantage of a comparatively small quantity of fat—ordinarily lard, but butter is a fantastic alternative—which is melted into incredibly hot drinking water in advance of staying poured, continue to warm, into the flour. The dough is then briskly labored by hand: initially kneaded, then shaped free of charge-type, generally without having accoutrements these kinds of as tart tins. (As Audrey Ellis notes in “Farmhouse Kitchen area,” from 1971, “an specialist cook can mould the pastry about her very own fist.”) The enjoyment of creating warm-water crust is that it’s antithetical to anything that pastry is intended to be: this is a superior-natured pastry for lousy-tempered cooks.

You can take into account these apple hand pies—croissant brown, filled with stewed fruit, and encrusted with sugar crystals—my English respond to to Buford’s “French Response to American Apple Pie.” I discover that their tough crust would make them a trustworthy accomplice for adventures in and out of the kitchen, completely ready to be carried like a wallet, a bottle of hand sanitizer, or a lucky amulet.

Apple Hand Pies

Helps make 4 compact pies

Irrespective of whether you use butter or lard here is up to you: the lard is arguably much more common, but butter will be far more common to fashionable palates. Indecisive cooks can use a mix of the two. I obtain it preferable to use my palms, alternatively of a rolling pin, to condition the dough for these rustic pies, and I recommend you check out it, too—you’ll be stunned at how quick it is to take care of, and how effectively it responds to contact.


For the apple filling:

  • 1 ⅓ lb. (600 g) Braeburn or Cox apples*
  • ¼ cup (60 g) Demerara sugar
  • 2 Tbsp. (30 g) unsalted butter
  • 1 Tbsp. (10 g) all-intent flour

*Or equivalent sweet-tart apples that keep their shape when cooked. Apples this kind of as Bramley or Granny Smith, which cook to a purée consistency, do not operate as well below.

For the pastry:

  • ⅓ cup (75 g) unsalted butter or lard
  • 1 cup in addition 3 Tbsp. (200 g) all-reason flour
  • 1 tsp. (3 g) flaky sea salt, or ½ tsp. (3 g) wonderful salt
  • 1 egg, flippantly beaten, to glaze
  • 1 Tbsp. (15 g) Demerara sugar, to embellish


1. Preheat the oven to 400 degrees and line a substantial, hefty baking sheet with baking parchment.

2. Get started by getting ready the apple filling: peel and main the apples, then slice the flesh into ½-inch dice.

3. In a sauté pan, mix the diced apple, sugar, and butter. Established above medium warmth and cook dinner, stirring normally, for 8 to 10 minutes, or until eventually the apples are tender by means of. (This will lessen shrinkage when the pies go in the oven.)

4. Include the flour, stir very well, and prepare dinner for a additional moment or so, to thicken the juices. Eliminate the pan from the warmth and established apart.

5. Although the apple combination rests, get ready the pastry. Measure the butter or lard and ⅓ cup (80 ml) drinking water into a compact saucepan and set above minimal warmth, cooking right until the unwanted fat has melted and the water is carefully steaming. Really don’t let the mixture boil.

By Taba