Have a beautiful weekend! We’re taking it easy around the house since we had a whirlwind of a time last week for my birthday and we’re going to have a crazy couple of weeks going forward. I’m actually excited to have the chance to do some deep cleaning and laundry (exciting, I know). While I’m doing that, here are some links for your weekend.
I used to be pretty adverse to making pies. Mostly, because I’m too stubborn and will always make my own crust. Also, and I recognize this is a minority opinion, I don’t really like pies. I might be warming up to the idea though, especially with hand pies. For me, it’s always about the crust – the more, the better.
Speaking of crust, can you believe I don’t own a dough roller? I used to. I’m pretty sure I lost a box of cooking utensils during my move. I can never surprise Ryan with pie, because I always have to ask to borrow his roller. And let’s face it, surprise pie is the best pie.
I used a large coffee mug to cut the dough into circles, so these pies were about 3-4 inches in diameter. I decided to make a few turnovers, for the less voracious eaters. This recipe yielded about 12 whole pies, or 24 turnovers. I did a mix and match.
apple hand pies and turnovers
These apple hand pies are perfectly bite-sized and great for fall.
Recipe type: dessert
Yields: 12 - 24
For the crust
One serving of your favorite pie crust, rolled flat. Make sure it's enough for the top and bottom of a 9-inch pie.
For the Egg Wash
1 egg yolk
3 Tbsp. water
For the Filling
6 sweet baking apples, peeled, cored, and chopped into chunks
¼ cup pure maple syrup
½ cup sugar
2 Tbsp. lemon juice
1 Tbsp. cinnamon
Preheat the oven to 350 degrees.
Line a baking sheet with parchment paper.
Making Egg Wash
Whisk together the egg yolk and three tablespoons of water. Set aside.
Maple Apple Filling
In a large pot, cook the apples, maple syrup, sugar, lemon juice, and cinnamon on medium heat until well combined and apples are tender. This takes about 20 minutes.
Roll your unbaked pie crust flat.
Using a cookie cutter or wide-mouthed cut, cut out 2-3 inch circles in your dough.
Place about a tablespoon and a half of filling in the center of the bottom of your mini-pie.
Go around the edge of the pie with a light layer of egg wash. I use this to help keep the pie sealed.
Align the top circle of your pie with the bottom, and place it on top.
Go around the pie and press the edges of the crust down with a fork to seal it.
Use a knife to cut a few slits at the top of your pie.
Using a pastry brush, place a light layer of egg wash on the top portion of the pie.
Place six mini-pies on the baking sheet.
Bake for 20 minutes or until the pies turn golden brown.
If you just want to make the turnovers, only add the filling to one round of dough. Fold the dough over the filling and seal with the fork and egg wash method I used above.