Fall is just around the corner, which means that it’s almost time for apple season! Aside from
crisp fall mornings, dew on the grass from the frost the night before, and all of the back to
school madness, nothing signifies fall more like the smell of apples and cinnamon, wrapping
around you like a warm hug. Apple picking is one of the most quintessential things you can do
in the fall, and what better way to use up your apples than with a delicious apple pie? Apple pie
is one of those things that I look forward to the most for fall – crispy crust enveloping tart
apples sweetened with just a touch of brown sugar and cinnamon, I could eat it every day.
These apple hand pies make it possible to do just that – they’re basically little hand pies on the
Using boxed puff pastry makes throwing these together a breeze – they can be made in under
an hour and with minimal effort and ingredients, making them the perfect grab and go
breakfast or treat! Make them on a Sunday with your kids, and they’ll love to do the most fun
part – dripping the icing over the top of the warm pastry (and licking the spoon in between
Apple Hand Pies
*makes around 10 large pastries
- 2 boxes frozen puff pastry
- 3 – 4 large granny smith apples, peeled and cut into cubes
- 1/3 cup brown sugar
- 1.5 teaspoons cinnamon
- 1 egg, beaten with a few drops of water
- 1 cup icing sugar, sifted
- 4 tablespoons heavy cream
- Thaw the puff pastry according to box directions. Mix the apples, brown sugar and cinnamon in
a large bowl.
- Preheat over to 400 degrees.
- In each box of pastry, there should be two identical squares. Unroll and cut each sheet into
even rectangles. Brush each rectangle with the egg wash, then top with about a tablespoon of
apple cinnamon mixture.
- Top with another square of pastry, pressing outer edges together with a fork. Repeat until all
pastry is used. Using a pastry brush, brush tops with egg wash.
- Transfer unbaked hand pies to a baking sheet lined with parchment paper. Put into the oven and
bake for about 10 minutes until golden brown and puffed up.
- Remove from oven and transfer to a cooling rack. While cooling, whisk together the icing sugar and heavy cream. Once pies have cooled slighty, drizzle icing over them and eat warm.
Store in an airtight container for up to 3 days.
Aleshia Pinto is a food blogger and carb enthusiast, who creates recipes aimed at bringing people together. Her blog, less with bread, is a collection of traditional and non traditional Italian recipes inspired by the seasons and current cravings. On any given day, she can be found planning her next dinner series or daydreaming about pasta!
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