Apple Hand Pies

And yet another recipe for Thanksgiving leftovers has emerged. I had some leftover apples from my apple tart so thought I’d make some apple hand pies. I used a pre-made pie crust for these so they were quick and easy. I also cooked my apple filling before assembling these hand pies. I wanted the sauce to be at it’s thickened point to avoid the potential mess.

These are really easy to make and you can throw them in the freezer for weeknight desserts too!

Recipe

  • Granny Smith Apples, 4 medium
  • Sugar, 1/4 cup
  • Cinnamon, pinch
  • Lemon Juice, 1/2 lemon worth, about 1 1/2 tsps.
  • Cornstarch, 2 tbsp.
  • Water, 1/4 cup
  • Pie Dough, 1 pre-made/store bought

Pre-heat oven to 400 degrees.

Peel, core and chop your apples and add to a medium bowl. Add sugar, cinnamon, lemon juice and cornstarch and combine well. Set the bowl aside for about half an hour, stirring occasionally. I do this because I’m usually doing something else and this gives me the opportunity to walk away as needed. I also think it helps all of the flavors blend together.

After half an hour or so, heat a skillet over medium heat and add the apple mixture. Cook until the apple’s are tender and the sauce is thickened, adding a little water as needed. Once the apples are tender and the sauce nice and thick, remove from heat and let cool thoroughly.

Once the apple mixture has cooled thoroughly, prepare your pie dough by quartering a full size 9 inch pie crust into 4 large triangles. You’ll want to wait until the apples cool first because you’ll need to work fairly quickly in order to keep the pie dough as cold as possible. A cold pie dough bakes up lighter and flakier. Next, spoon about 2 tablespoons worth into the center of each triangle being careful to stay at least a half an inch away from the edges.

Carefully fold the pie dough over, lengthwise, so that the edges connect. Crimp the edges on the two open sides with a fork or your fingers, sealing completely. Place the hand pies on an ungreased cookie sheet and gently cut 3 slits in the top of each for ventilation. Bake for about 20 minutes or until golden.

Remove from oven and let cool about 15 minutes before devouring!

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