3lbs. mixed apples peeled, cored and thickly sliced
½cupcider or water
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
1Tbsp. lemon juice
1cupwhole wheat flour
1/2cupunsalted butter, cold
1/2cupvegetable shortening, cold
Use a mixture of apples for best flavor: Granny Smith, McIntosh, Cortland, Stayman, Empire, Jonathan, Macoun and Baldwin are all excellent choices.
In a large heavy saucepan bring the apples, water, and cinnamon to a boil. Reduce heat and simmer about 20 minutes until tender. Thoroughly mix in the nutmeg, lemon juice and sugar. Taste and add more sugar or nutmeg if desired.
Now you have much more applesauce than you need for the hand pies. Measure 1 cup of applesauce (refrigerate the rest) and mix in ¼-cup sugar for the filling. You want the filling to be sweeter than applesauce for the table.
Whisk the flours, salt and sugar together until well mixed. Slice the butter into pats and cut them into the flour mixture with a pastry blender until the pieces are small.
Slice the shortening into pats and cut them into the flour mixture until all pieces of pastry are small. Stir in most of the water and try squeezing the pastry together. Stir in a little more cold water, a teaspoon at a time, until you can gather all the dough into a ball. Cut the ball in half and press each half into a disk. Wrap the disks and refrigerate them for a least 1 hour.
Preheat oven to 375 degrees F. Roll out 1 disk of pie dough at a time on a floured surface to 1/8-inch thick. Cut out circles with a 4-inch diameter biscuit cutter. Place the dough circles on a parchment-covered baking sheet.
Drop half a tablespoon of applesauce on the center of each circle, fold the circles in half, and press the edges together. Use the tines of a fork to decorate the outer ¼-inch of the rounded edge and further seal the little half moon pies.
Cut three or four small steam vents in the center of each. Bake 25 to 30 minutes or until the edges start to turn golden brown.