December 30, 2020 Apple Hand Pies
I usually start the new year off with healthy recipes as everyone is interested in losing those few pounds gained over the holidays. I wanted to share this quick and easy mini pie recipe first however, before we move into “healthier” recipes. This year, we will celebrate Christmas differently because we have planned to have our two children and their families join us in Florida the week between Christmas and New Years’. Living through these months of the Pandemic has really impressed upon me how special family is, and I just felt the need to gather us all together for some quality “family time.”
Since we will be leaving home right after Christmas, I will not be doing so much holiday baking this year. There is nothing worse than spending hours baking and then having leftover cookies at the end of the holiday season. Although we plan to eat well throughout the holidays, I will be choosing things to share with my family that are quick and easy such as these tasty hand pies. These pies are so easy, you can get the entire family involved in making them.
I have never bought store-bought pie pastry until recently, always preferring to make my own from scratch. I decided to give the store bought version a try to make these hand pies, however, and was pleasantly surprised. The pastry was crisp and flaky and very similar to my own favorite recipe! You can use your own pastry recipe, give mine a try, or buy a good quality brand of pastry dough.
I like to use Granny Smith apples in my baking as I enjoy the tartness of flavor, and the apples hold their shape well when baked. You can, however, use whatever variety of apples you prefer. I used the largest biscuit cutter I had to cut my pies, which is about four inches in diameter. You could also cut the dough into squares and fold over the dough to cover the filling corner to corner to create a triangle. Just cut two slits into the pies’ top to allow the steam to be released as the pies bake. In place of the apples, blueberries, pears, or fresh figs would also work well. These mini pies pack well for lunches, and would be great on a dessert buffet table.
Deborah Mele 2021
Apple Hand Pies Yield: Makes 12 Hand Pies Print
- Homemade or Store Bought Pie Crust, Chilled (Enough For A Double Crust Pie)
- 2 Medium Apples, Peeled, Cored, And Cut Into Small Dice (About 2 1/2 Cups Total)
- 1/3 Cup Light Brown Sugar
- 2 Tablespoons Butter
- 1 Teaspoon Ground Cinnamon
- Pinch of Salt
- 1 Teaspoon Corn Starch Mixed With 2 Tablespoons Water
- 1/4 Cup Milk
- 1/4 Cup Granulated Sugar
- Combine the diced apples, brown sugar, butter, and cinnamon in a large skillet over medium heat.
- Cook, stirring often, for about 4 minutes, or until the apples are almost tender and the sugar has melted.
- Stir in the corn starch mixture and stir until blended, and cook 2 more minutes.
- Cool apple mixture to room temperature.
Roll out the pie dough a lightly floured surface until it is about 1/8th of an inch thick. (Disregard this step if using store bought dough).
- Use your biscuit cutter, or cut your dough into 4-inch squares.
Re-roll any scraps of dough and continue to cut into circles or squares.
- Preheat oven to 375 degrees F. and line two baking sheets with parchment paper.
- Place about 2 tablespoons of the apple filling on half the circles (or on one side of the squares).
- Cut two slits into the remaining circles or on the other half of the square.
- Brush the edges of the pastry with water and then cover each apple topped circle with a top, or fold the square over corner to corner into a triangle.
- Use a fork to press the edges together, then place the pies on the prepared baking sheets.
- If using the topping, brush the tops of the pies with milk, then sprinkle the sugar on top.
- Bake for 28 to 30 minutes or until golden brown, rotating the baking sheets halfway through the baking time.
- Cool warm or at room temperature.
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 137Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 6mgSodium: 91mgCarbohydrates: 21gFiber: 1gSugar: 13gProtein: 1g © Deborah Mele