Here is the apple hand pie recipe that we’ve used this week to thank some awesome neighbours for helping us with some very heavy but badly needed work on our driveway. We are truly blessed with terrific neighbours on both sides of us and I can’t think of any better way to say “thank you” than to bake up a basket full of tasty treats.
Apple Hand Pies
1 batch of rough puff pastry
5 – 6 large apples, any type suitable for baking
1 tablespoon cinnamon
1/4 teaspoon nutmeg
1/4 cup brown sugar
1 tablespoon cornstarch
1 tablespoon lemon juice
1 teaspoon maple syrup or honey
1 teaspoon warm water
Cane sugar, for sprinkling
Line a baking sheet with parchment paper.
Peel and core apples. Cut into eight to ten wedges each. Combine apples, all the spices, sugar, cornstarch and lemon juice in a bowl. Set aside.
Preheat oven to 400F.
Roll out dough into a large rectangle, about 1/8″ thick. Cut into __ square pieces. Spoon 1/4 cup apple filling in the center. Fold dough over filling. Gently press dough closed around filling, using your fingertips to crimp the edges closed. Repeat with remaining dough and filling. Transfer pies onto prepared baking sheet.
Mix the maple syrup or honey and water together in a small bowl until thoroughly combined. Brush top of each hand pie with sugar mixture and sprinkle with about 1/4 teaspoon 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.
You can also use regular pie crust for this recipe but begin watching the pies at 20 minutes in to test for doneness. Regular pie crust is thinner and generally cooks just a little quicker.
You can freeze this filling (and the finished pies) for treats later. Just remove as much air as you can from the packaging and they will keep in the freezer for about 6 months (for the filling) or 3 months (for finished pies).
Until next time,
Peace and love,