These flaky pie pockets are filled with a thick applesauce and adorned with pretty apple cutouts, turning comforting apple pie into a beautiful tea treat.
Apple Hand Pies
Yield: 16 pies • Preparation: 1 hour • Cook: 40 to 50 minutes • Bake: 9 to10 minutes
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- 1 tablespoon butter
- 2 cups peeled ¼-inch Golden Delicious apple slices
- 2 tablespoons sugar
- ¼ teaspoon ground cinnamon
- 2 (14.1-ounce) packages refrigerated pie dough (4 sheets)
- 1 large egg yolk
- 1 tablespoon heavy whipping cream
- In a medium saucepan, melt butter over medium heat. Add apples, sugar, and cinnamon, stirring to combine. Cook over medium-high heat until hot and bubbling.
- Reduce heat to low, cover, and simmer until apples become the consistency of thick, chunky applesauce, 35 to 45 minutes, stirring often. If necessary, remove cover to cook out any remaining liquid. Set aside to cool.
- Preheat oven to 425°.
- Line 2 baking sheets with parchment paper. Set aside.
- Unroll pie dough on a lightly floured surface. Using a 4¼-inch ruffled-edge round cutter, cut
- 16 circles from pie dough. Using a 1-inch apple-shaped cutter, cut 16 apple shapes from dough, rerolling dough scraps as needed.
- Place 1 tablespoon apple mixture in center of each dough circle. Lightly brush edges of circle with water. Fold circle into a half-moon shape, pressing edges together lightly. Place pies on prepared baking sheet.
- In a small bowl, combine egg yolk and cream. Using a pastry brush, lightly coat top surface of each pie with egg wash. Place an apple cutout on top of each pie, and brush with egg wash.
- Bake until crust is golden brown, 9 to 10 minutes.
- Serve warm or at room temperature.
TeaTime Magazine https://www.teatimemagazine.com/