APPLE HAND PIES
These hand pies, also known as turnovers, look too perfect to be homemade. Any of your favorite pie fillings, both sweet and savory, will work. I hope you give this easy technique a try soon. Enjoy!
Provided by Chef John
Categories Desserts Pies Apple Pie Recipes
Time 1h15m
Yield 4
Number Of Ingredients 11
Steps:
- Line a baking sheet with a silicone mat or parchment paper.
- Cut peeled and cored apples into quarters, cut each quarter into 3 wedges, and cut wedges into chunks.
- Melt butter in a large skillet over medium heat; let butter brown to a light golden color and until butter smells toasted, about 1 minute. Stir apples into hot butter; sprinkle with salt, white sugar, and brown sugar. Cook and stir apple mixture until apples are softened, about 5 minutes. Mix in cinnamon and water; continue cooking until apples are soft and sticky, 1 to 2 more minutes. Spread apple filling onto a plate to cool.
- Preheat oven to 400 degrees F (200 degrees C).
- Form a dough piece into a ball, place on a floured work surface, and roll into a circle about 8 inches in diameter. Spoon 1/3 to 1/2 cup apple filling in the center. Fold dough over filling, leaving about 1 inch of dough on the bottom side visible below the top side. Gently press dough closed around filling, using your fingertips.
- Fold the overhanging bottom part of the dough up over the top edge, working your way around the crust, and pinch the overhang tightly to the top part of the crust.
- Crimp the edge tightly closed, pinching a little bit of dough with the thumb and forefinger of one hand and using your index finger on the other hand to push a small notch into the pinched dough. Continue pinching and notching all the way around until the crust is tightly crimped together. Repeat with remaining dough and filling. Transfer pies onto prepared baking sheet.
- Whisk egg with milk in a small bowl until thoroughly combined. Brush top of each hand pie with egg mixture and sprinkle with about 1/4 teaspoon white sugar. Cut 3 small vent holes in the top of each pie.
- Bake in the preheated oven until pies are golden brown and filling is bubbling, 25 to 30 minutes. Let cool for at least 15 minutes before serving.
Nutrition Facts : Calories 728.1 calories, Carbohydrate 82.1 g, Cholesterol 61.8 mg, Fat 42 g, Fiber 6.3 g, Protein 8.5 g, SaturatedFat 12.7 g, Sodium 753.9 mg, Sugar 31.3 g
APPLE BUTTER HAND PIES
These hand pies are easy to transport, making them perfect for picnics and hostess gifts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 14
Number Of Ingredients 13
Steps:
- In the bowl of an electric mixer fitted with a paddle attachment, combine butter and 1 cup sugar. Beat on medium speed until light and fluffy, about 5 minutes. Add egg to the sugar-butter mixture, and beat until just blended.
- Add cream cheese, buttermilk, and vanilla extract, and beat until well combined. Combine flour, baking soda, baking powder, lemon zest, and salt, and add to the cream-cheese mixture. Beat until completely blended. Transfer the dough to a piece of plastic wrap, and using your hands, press the dough into a 1-inch-thick patty, wrap well, and refrigerate for at least one hour. If preparing ahead of time, the dough can be stored at this point for up to one month in the freezer.
- Divide the refrigerated dough in half. On a lightly floured work surface, roll out one half of the dough to 1/8-inch thickness. Using a 4 1/2-inch-round biscuit cutter, cut seven circles out of the rolled dough. Transfer the circles to a parchment-lined baking sheet, and place in the refrigerator to chill for about 30 minutes. Repeat the rolling, cutting, and chilling process with the remaining half of dough.
- Remove the chilled dough from the refrigerator, and let stand at room temperature until just pliable, 2 to 3 minutes. Spoon about 2 tablespoons apple butter onto one half of each circle of dough. Using your fingers or the back of a spoon, spread out apple butter. Keep apple butter on half the circle, and spread until it is about 1/2 inch from the edge, making sure apple butter is not completely flattened. Quickly brush a little cold water around the circumference of the dough, and fold it in half so the other side comes down over the apple butter, creating a semicircle. Seal the hand pie, and make a decorative edge by pressing the edges of the dough together with the back of a fork. Repeat process with remaining dough. Place the hand pies on a parchment-lined baking sheet, and return to the refrigerator to chill for another 30 minutes.
- Heat oven to 375 degrees. Combine the remaining 1/4 cup of sugar and the cinnamon in a small mixing bowl. Remove the chilled hand pies from the refrigerator, and lightly brush with cold water. Sprinkle the cinnamon sugar generously over the pies, and place pies in the oven to bake. Bake until the hand pies are golden brown and just slightly cracked, about 20 minutes. Remove the pies from the oven, and let stand to cool slightly before serving.
APPLE BUTTER HAND PIES
What's more appealing than a batch of fresh-baked, half-moon-shaped pies filled with rich homemade apple butter? Nothing, except maybe a batch of hand pies filled with an assortment of colorful, tasty fruit butters (try peach, plum, apricot, or pear). If you are making your own apple butter, choose eating apples, such as Mutsu, Gala, or Golden Delicious.
Yield makes 16
Number Of Ingredients 17
Steps:
- On a lightly floured surface, roll out dough 1/8 inch thick. Using a 4 1/2-inch round cookie cutter, cut out 16 rounds. Transfer rounds to parchment-lined rimmed baking sheets, and refrigerate or freeze until firm, about 30 minutes.
- Spoon about 2 tablespoons apple butter onto half of a round, using the back of the spoon to spread evenly to about 1/2 inch from edge (make sure the butter is not completely flattened). Quickly brush ice water around circumference of dough, and fold round in half, creating a half-moon shape. Using your fingers, press down on edges to seal and flute edges. Repeat process with remaining dough rounds and apple butter. Place hand pies on a parchment-lined rimmed baking sheet, and refrigerate 30 minutes.
- Preheat oven to 375°F. Combine sugar and cinnamon in a small mixing bowl. Lightly brush hand pies with water, and sprinkle generously with cinnamon-sugar mixture, dividing evenly. Bake until hand pies are golden brown and crust is just slightly cracked, about 20 minutes. Transfer pies to a wire rack; let cool slightly before serving.
- Combine all ingredients in a large heavy-bottomed saucepan. Cook over medium-high heat, stirring often with a large wooden spoon to prevent scorching, until apples have broken down into a saucelike consistency, about 45 minutes. Mash any large pieces of apple with the back of a spoon, if necessary.
- Using a heatproof spatula, transfer apple mixture to a small saucepan. Reduce heat to medium-low, and continue cooking, stirring often, until apples are completely broken down and butter is very thick and dark, about 2 hours. Remove from heat, and let cool to room temperature. Refrigerate in an airtight container up to 1 month, or freeze up to 6 months.
HAND-HELD APPLE PIES
When I was in high school, my best friend's mother baked this mini apple pie recipe every year. I was thrilled when she shared it with me-I finally felt like an adult! -Katie Ferrier, Houston, Texas
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, beat cream cheese and butter until smooth. Combine flour and salt; gradually add to butter mixture until well blended. Divide dough in half. Shape each into a ball, then flatten into a disk. Wrap in plastic and refrigerate for 1 hour., Combine the sugar, cinnamon and allspice; set aside. Divide each portion of dough into 12 balls. On a lightly floured surface, roll each ball into a 4-in. circle. Place a tablespoonful of chopped apples on one side. Sprinkle with 1/2 teaspoon sugar mixture; dot with 1/4 teaspoon butter., In a small bowl, whisk egg yolk and water. Brush edges of pastry with egg wash; fold pastry over filling and seal edges well with a fork. Place 2 in. apart on ungreased baking sheets. Brush remaining egg wash over tops. Cut slits in pastry. Sprinkle with coarse sugar and cinnamon-sugar., Bake at 425° for 11-14 minutes or until golden brown. Remove to wire racks to cool.
Nutrition Facts : Calories 162 calories, Fat 12g fat (7g saturated fat), Cholesterol 40mg cholesterol, Sodium 56mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 0 fiber), Protein 2g protein.
APPLE BUTTER PIE
My grandmother gave me this recipe, and I, in turn, have shared it with dozens of friends. Grandmother made it often for me when I was a child since I never liked pumpkin pie.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- In a bowl, combine apple butter, egg, sugar, flour and milk; mix well. Pour into the pie shell; sprinkle with cinnamon. Bake at 425° for 10 minutes. Reduce temperature to 350°; bake 35 minutes more or until a knife inserted in the center comes out clean. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 292 calories, Fat 12g fat (6g saturated fat), Cholesterol 52mg cholesterol, Sodium 169mg sodium, Carbohydrate 40g carbohydrate (26g sugars, Fiber 0 fiber), Protein 6g protein.
GLUTEN FREE BROWN BUTTER APPLE HAND PIES
Many years ago, a southern neighbor taught me to make fried apple pies. I wanted something similar but not fried. I combined several recipes I found on the web along with a gluten-free pie crust recipe I found. Although there are several steps, these hand pies are simple. Kids will enjoy helping with the assembly. Terrific warmed in the microwave with a scoop of vanilla ice cream or frozen yogurt on the side!
Provided by Peggy D
Categories Desserts Pies Apple Pie Recipes
Time 1h25m
Yield 8
Number Of Ingredients 19
Steps:
- Pulse 2 1/2 cups flour, 2 tablespoons sugar, xanthan gum, and salt together in a food processor; add 3/4 cup butter, 2 eggs, and cold water. Blend until evenly mixed and crumbly but holds together when pinched; add more cold water, 1 tablespoon at a time, if needed. Form dough into a ball, place in a bowl, and chill for 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Mix apples, 1/4 cup white sugar, brown sugar, 2 tablespoons flour, lemon juice, vanilla extract, cinnamon, and nutmeg in a large bowl.
- Melt 6 tablespoons butter in a saucepan over medium heat until foamy; continue cooking and stirring until butter is brown with a nutty aroma, 3 to 5 minutes. Pour browned butter over apple mixture; stir to coat.
- Roll dough out on a lightly floured surface to 1/8-inch thickness; cut into 4-inch circles. Whisk 1 egg and 1 tablespoon water together in a bowl; brush egg wash over each circle of dough. Spoon about 2 tablespoons apple filling on 1 half of each circle; fold the other half over the filling. Crimp the edges of each pie together using a fork. Place pies on a baking sheet; brush tops with egg wash and sprinkle with 1 teaspoon white sugar.
- Bake in the preheated oven until pies are lightly browned, about 30 minutes.
Nutrition Facts : Calories 371.9 calories, Carbohydrate 29.8 g, Cholesterol 138.4 mg, Fat 28 g, Fiber 3.4 g, Protein 3.1 g, SaturatedFat 17 g, Sodium 533 mg, Sugar 24.1 g
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- See my video above as a visual guide for the next few steps. On a lightly floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls. At any sign of sticking, sprinkle some flour underneath then keep rolling. Roll out until it’s about 12 inches in diameter and about 1/8th – 1/4th inch thick. Using your cookie cutter, cut into circles. Re-roll any scraps and cut into circles. Place cut circles in the refrigerator to keep cold. The colder the shaped dough, the easier it is to work with. Repeat with 2nd pie dough and refrigerate cut circles for at least 15 minutes before filling the hand pies.
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