Apple Hand Pies
Of all the things in the world I adore, one of them has to be being able to use one recipe for another! It’s really like a 2 for 1 – you make one recipe & you get to use it in another (win, win!) Of all the things to love in the world, this one has a pretty special place on my list! Last week we made this super amazing, buttery, flaky pie crust dough. And, c’mon – this stuff is the best of both worlds. You can make sweet pies, savory pot pies, endless opportunities!! Of all the options I decided to keep it casual – simple, with good ‘ol apple pie.
What makes it even more awesome is that this is a mini version, or should I say a “hand” version (get it “hand pies” ha!) Delicious mini versions of the real deal, and although they have been scaled down in size, the flavor is still HUGE!
Among the things I love, I also LOVE when I learn new tips and tricks through simply cooking in my own kitchen. With this recipe, I just couldn’t seem to get the pie crust to develop that FANTABULOUS golden-brown color that we all live for!
After covering them in butter they were still white ☹ — JUST PALE!! And alas my friends, I thought to use a beaten egg (I mean duhh, I’m a chef, I should know this *shrugs*) Any who, I grabbed an egg yolk, beat it, slathered it on the apple pies during the last 10 minutes or so of cooking & wa-la – WA-LA! Seriously it was like magic. Out came these beautiful golden apple hand pies and it was as if I heard a choir singing in the background. IT WAS A BAKING MIRACLE!
Now that you know how I triumphed over pale pie crust – let’s get to the point. I look forward to cooking and jotting down my tips and tricks for you guys (it’s the best!) Don’t forget to head to my YouTube channel and leave your thoughts on this recipe. Did you learn anything new?! Let me know!
Apple Hand Pies
5 tbs butter
4-5 green apples, washed
¼ cup white sugar
2 tbs dark brown sugar
1 tbs all-purpose flour
2 tbs vanilla extract
¼ tsp salt
1 tsp ground cinnamon
2-3 tbs melted butter (to brush on pies)
1 beaten egg
Sugar (to top pies with—see notes)
2 9-inch pie crust (see recipe for “Homemade Pie Crust”)
- Peel washed apples. Chop up the apples and set aside.
- Add 5 tbs of butter to a pan over medium high heat. Melt and add apples. Cook apples for 7-9 minutes.
- Add flour and cook out for 2-3 minutes.
- Add in brown sugar, white sugar, cinnamon, and salt. Cook for 3-4 minutes.
- Remove from heat (or turn off heat) and add in vanilla. Stir until all ingredients are combined.
- Preheat oven to 350 degrees Fahrenheit.
- Using a floured rolling pin or your hands roll out pie dough on a floured surface until about ½ inch in thickness. Cut pie dough into desired shape.
- Add shaped pie dough to a parchment paper lined baking sheet sprayed with nonstick cooking spray.
- Fill with filling and top with remaining piece of dough. Using your fingers, seal pie crust and create desire design (see tutorial).
- Brush pies with 2-3 tbs melted butter. Place into oven and bake for 35-36 minutes in oven.
- Remove and brush pies with beaten egg.
- Bake for an addition 10-12 minutes or until golden brown.
- Remove from oven and top with sugar.
- Adding the beaten egg later in the baking process allows the pies to become super golden.
- I added a couple drops of water to a tablespoon of sugar. Mix together after adding water. This allows the sugar to become more visible – kind of like a crystallized sugar.