APPLE HAND PIES

What Makes Apple Pie So American?

The pilgrims originally came to America to gain independence from Britain, and so they began distancing themselves from British culture in every aspect of their lives. Rather than keep making traditional English desserts, they began making a new kind of treat that we now call Pie. Dutch and German immigrants taught them how to make a flaky, buttery crust, which the colonists then filled with sliced apples and spices, creating the iconic American dessert we enjoy today. 

Don’t want to make pie dough? Instead, use store-bought puff pastry. Cook the apples so that their natural liquid is released to form a delicious caramel sauce.

Two sheets of Puff Pastry make 6 Hand Pies. This recipe can be used with Peaches too!

Here’s what you’ll need:

2 tablespoons unsalted butter

2 large baking apples, peeled, cored and diced

1/3 cup packed dark or light brown sugar

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon kosher salt

1 package frozen puff pastry sheets, thawed

2 egg yolks, beaten

Honeycrisp and Granny Smith Apples

Here’s how to make it:

In a medium skillet over medium heat, melt the butter until foamy. Add the apples, brown sugar, spices and salt, and cook until most of the liquid has evaporated and sauce has formed a thick caramel, 10 to 15 minutes. Transfer to a bowl and let cool to room temperature before refrigerating for at least 15 minutes.

Apples Bubbling in the Pan

While apple filling is cooling, heat the oven to 425 degrees. Line a baking sheet with parchment paper.

On a lightly floured work surface, use a rolling pin to roll out the puff pastry into slightly thinner rectangle shapes. Use a knife or pizza cutter to cut each sheet of pastry into six equal pieces.

Place 3 tablespoons of the cooled apple mixture into the center one piece of pastry, leaving at least a 3/4-inch border on each side. Top with another piece of pastry and seal the edges with a fork, making sure to push out any air pockets, and place on the prepared baking sheet. Repeat until you have six individual hand pies.

Brush the tops of each hand pie with the beaten egg yolk, then bake until golden brown, 15 to 18 minutes. Let cool on a wire rack for 10 minutes. Serve while still warm.

Hand Pies Cooling