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Rivulet Apple Pecan Hand Pies

From farm to table, and from grape & grain to glass, the world has been migrating to an evermore natural approach to growing and enjoying food and beverages. We asked some talented local chefs across the country to suggest dishes that celebrate our new luxury liqueur. Whether it be in featured dishes or luxurious desserts, Rivulet is a truly inspirational ingredient in some of the most creative dishes we have seen.

Rivulet Apple Pecan Hand Pies Recipe®

  • 1 ¾ cup all-purpose flour
  • 1 teaspoon sugar
  • 12 tablespoons ( 1 ½ stick) cold butter
  • ¼ cup cold water
  • 2 small apples, peeled and diced
  • 1 tablespoon Rivulet Liqueur
  • 2 tablespoons chopped pecans
  • ¼ cup sugar
  • 1 tablespoon all-purpose flour
  • ½ teaspoon ground cinnamon
  • 1/8 ground nutmeg
  • Dash salt
  • 1 egg yolk, beaten

  1. Place the flour and sugar in food processor; pulse. Add the butter and flour until it resembles coarse sand. (Do not over process)
  2. Add the cold water and pulse a few times until dough forms one clump.
  3. Dust a piece of plastic wrap with additional flour, form dough into a ball and wrap tightly in the plastic wrap. Refrigerate for at least 30 minutes.
  4. While dough is chilling, make filling. Place the apples in medium bowl and drizzle with the Rivulet Liqueur. Stir to evenly coat apples. Stir in pecans, sugar, flour, cinnamon, nutmeg, and salt.
  5. Remove dough from refrigerator and roll dough out to about ¼-inch thick on a lightly floured surface. Cut out 4-inch circles with cookie cutter. Collect the scrape roll out again and try to cut 12 circles.
  6. Place six circles on parchment paper lined baking sheet. Spoon about 1/6 of the filling on each circle and place the remaining 6 circle over top. Crimp edges with fork. Make three small slits in each pie. Brush each pie with beaten egg yolk.
  7. Bake in 350 degree oven until golden about 35 to 45 minutes.

Yields 6 servings

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