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Apple Hand Pies

September 20, 2011

With the first day of Autumn falling on this Friday (get it….FALLing…) it only seems appropriate that we celebrate it with a seasonal dessert.  Each year in college, some friends and I would drive to a local apple orchard in Albermarle County to pick apples, eat apple donuts, and enjoy the season.

Recently my friend Emma’s parents bought an orchard near Exeter, NH. Unfortunately I haven’t had a chance to make it up to visit since opening day.  I noticed at the grocery store this afternoon that early season apples were available, though, s0 I bought a big bag of Ginger Golden apples.  A quick wikipedia search on my iPhone told me they were great for making pies.

I happened to have some store bought pie crusts in my fridge.  Fine…call me a cheater.  I can live with that.  I’m sure these would be even more delicious with a homemade dough, but this shortcut saves a pretty good amount of time and they still come out really great.

I am taking these to my friend Ashley’s house tonight for a dinner party she is throwing.  She is making chili, and I think these will be the perfect cap on the night.

Ingredients (makes 18 hand pies– though I used only one package of dough to make 9 pies, and used the same amount of apple mixture)

2/3 cup sugar

2 teaspoons cinnamon

1/4 teaspoon nutmeg

1 tablespoon butter

3 small baking apples, such as Granny Smith, peeled, cored and diced (about 2 cups)

2 teaspoons cornstarch

1 teaspoon lemon juice

1 tablespoon water

Two (14.1-ounce )packages refrigerated pie dough (each package contains 2 rounds of dough)

1 egg

1 tablespoon milk

In a small bowl, combine the sugar, cinnamon and nutmeg. Set aside.  In a deep skillet over medium-high heat, melt the butter. Add the apples and 1/3 cup of the sugar mixture. Saute for 3 to 4 minutes, or until just tender.  In a small bowl, stir together the cornstarch, lemon juice and water, then add to the apples and stir. Cook until the juices thicken and bubble, about 1 minute. Set the filling aside to cool.

Preheat oven to 350 degrees.  Line two baking sheets with parchment paper.

One at a time, on a lightly floured surface unroll each of the 4 rounds of pie dough. Using a 3-inch circular cookie cutter (I used the top of a glass), cut out 9 rounds from each piece of dough for a total of 36 rounds.  In a small bowl, beat together the egg and the milk.

To assemble the hand pies, place one dough round in front of you. Lightly brush around the edges of the round with the egg mixture. Place 2 teaspoons of apple filling in the center of the dough. Top with a second round of dough. Gently press down so that the filling is enclosed and the edges of the top round meet the edges of the bottom round. Use a fork to crimp and seal all around the edges. Brush the top with more of the egg mixture and sprinkle with the reserved cinnamon sugar. Use a paring knife to poke a hole in the top to vent steam. Repeat with the remaining dough rounds and filling.

Place the hand pies on the baking sheets, leaving 1 inch between them. Bake for 18 to 20 minutes, or until the crust is golden brown. Let cool for 5 minutes, then transfer to a wire rack to finish cooling.  Serve warm with vanilla ice cream, or next time, I’m going to make this bourbon-maple whipped cream.

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3 Comments leave one →
  1. Avery permalink
    September 20, 2011 9:04 pm

    oh my gosh. mail me some. you know i love a good snack!

  2. calamityjennie permalink
    October 3, 2011 1:09 pm

    these look delicious!

  3. nic permalink
    December 8, 2011 4:38 pm

    Made these last night and the bf and I looooved them!! Kinda reminded us of McDonald’s pies but 100 times better!

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