Individual Apple Hand Pies are a tasty way to make sure everyone gets some appley goodness!
Apple season is right around the corner, and let me tell you, this makes my husband a happy man. Kevin could eat all the apple things, all the time. So naturally I’m always looking for new ways for him to get his apple fix. And that means I’ve got a few tasty treats coming your way. Without further ado, I’m officially kicking off apple season with these warm-from-the-oven Apple Hand Pies.
Because pie? My favorite. And Apple Pie? Kevin’s favorite of them all. But I don’t always want a big pie sitting around the house, so these Apple Hand Pies are the perfect solution. He loves how I can make these Apple Hand Pies in a flash and have them warm for dessert tonight. And then, if you have any left over (that’s a big if), pop them in the freezer to save for another night. Or just do what Kevin does and eat the leftover ones for breakfast the next day.
I used refrigerated pie crust to cut down the prep time on these beauties, but if you prefer, make your own. And you can even make the filling in the morning and store in the fridge. Just fill, bake and personal apple hand pies are ready for the taking. Personal pies also mean that everyone gets their fair share, something that may not always happen with a regular apple pie. At least not with apple lovers around.
We’ve got a bushel of apple goodness coming your way this fall. Look for some tasty muffins next week!
3 tablespoons heavy cream (for brushing on top of hand pies)
Turbinado sugar, for sprinkling on top of the pies
To make apple filling:
Add butter to a heavy skillet and melt over medium heat.
Add chopped apples and toss to coat. Sprinkle flour over top and stir to cook flour for 30 seconds.
Add brown sugar and cinnamon. Stir to combine and let mixture simmer for 5-10 minutes or until apples are slightly soft, but not mushy.
Remove filling from stove and let cool slightly.
To assemble pies:
Let pie crust dough come to room temperature for about 10 minutes. Preheat oven to 375 degrees.
Roll dough out slightly and use a 5½ inch bowl to make individual crusts. Invert bowl on top of dough and cut out 3 circles. You will need to combine remaining dough and gently roll out again to get the 4th crust from each pie crust. Repeat with other package of pie crust.
Place ½ cup of filling on one side of circle and flip the top over to make a half circle. Use a fork to crimp the edges shut.
Cut a small x in the top of the hand pie to allow air to vent. Brush with heavy cream and sprinkle with turbinado sugar.
Bake at 375 degrees for 20-25 minutes or until golden brown. Cool slightly and serve warm or at room temperature.