Hand-Held Apple Pies

Diets

Vegetarian

Ingredients

Produce
- 2 cups Apples, tart

Refrigerated
- 1 Egg yolk, large

Baking & Spices
- 2 cups All-purpose flour
- 1/8 tsp Allspice, ground
- 1/4 tsp Cinnamon, ground
- 1/4 tsp Salt
- 1/4 cup Sugar
- 1 Sugar and cinnamon-sugar, Coarse

Dairy
- 1 1/8 cup Butter, unsalted
- 1 package Cream cheese

Liquids
- 2 tbsp Water

Time
Prepare: 1H
Cook: 15M
Total: 1H 15M

Found on tasteofhome.com

Description

When I was in high school, my best friends mother baked mini apple pies every year. I was thrilled when she shared the recipe with me—it made me feel like I was finally an adult! —Katie Ferrier Gage, Houston, Texas

Very good and easy to make. I do not keep allspice so I used a little more cinnamon. Used Granny Smith Apples as I love the tartness. Will make a double batch next time.

Made these for my family last week, was testing the recipe as I wanted to take them to a get together, they were delicious - even my son who is very picky loved them. Will certainly make them for our get together. Really delicious warmed up and served with a little ice cream.

These are amazing! The crust is so flakey! Making more tomorrow!

I was so excited to make these, but I was a bit disappointed with the end result. The crust was a little bland, and the apples definitely need more flavor. If I made these again, I would have to tweak the recipe for sure.

Super easy and super yummy !

Wonderful recipe, thank you for sharing! My husband and I truely enjoyed them, will have to make again. I used Granny Smith apples and turned out great.Can you use this dough for a pie by any chance???

I made this just as the recipe says. I used Pink Lady apples and found they had the perfect combo of sweet/tart. Theyre not very juicy apples though and the result was that there was no sauce in this filling. When I asked my boyfriend how he liked the pies he said theyre kind of dry. I knew what he meant--not over baked but they didnt have the gooey filling you expect in an apple pie. The crust is really delicious though. I thought the sweetness level and spice level could have been kicked up a notch so next time Ill add more sugar and spices. I thought I had chopped the apples finely enough but next time Ill cut them even smaller so they dont protrude through the fine dough. A couple of the pies were failures so I just scrunched them up into balls, flattened them out a bit, baked them and they were every bit as delicious as the other pies--so it seems you cant really screw this up! These were fun to make and theyre fun to eat. Maybe Ill try a juicier apple next time too.

Im planing on making these

I confess I havent made this yet. sandydent my mother used a bread and butter plate, upside down, with a knife to cut around the circle. She made fried pies.

Loved the idea of this recipe and it did not disappoint. The dough was so easy to work with (just wish I could roll out circles better) and they came together with no issues. Would have liked them to be a bit browner but I probably should have just put more egg wash on them. I am now imagining how to make these with other flavours. Will definitely make again.

Ingredients

1 package (8 ounces) cream cheese, softened
1 cup unsalted butter, softened
2 cups all-purpose flour
1/4 teaspoon salt
FILLING:
1/4 cup sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
2 cups finely chopped peeled tart apples
2 tablespoons cold unsalted butter
FINISHING:
1 large egg yolk
2 tablespoons water
Coarse sugar and cinnamon-sugar

Directions

Directions In a large bowl, beat cream cheese and butter until smooth. Combine flour and salt; gradually add to butter mixture until well blended. Divide dough in half. Shape each into a ball, then flatten into a disk. Wrap in plastic and refrigerate for 1 hour. Combine the sugar, cinnamon and allspice; set aside. Divide each portion of dough into 12 balls. On a lightly floured surface, roll each ball into a 4-in. circle. Place a tablespoonful of chopped apples on one side. Sprinkle with 1/2 teaspoon sugar mixture; dot with 1/4 teaspoon butter. In a small bowl, whisk egg yolk and water. Brush edges of pastry with egg wash; fold pastry over filling and seal edges well with a fork. Place 2 in. apart on ungreased baking sheets. Brush remaining egg wash over tops. Cut slits in pastry. Sprinkle with coarse sugar and cinnamon-sugar. Bake at 425° for 11-14 minutes or until golden brown. Remove to wire racks to cool. Yield: 2 dozen. To Make Ahead: Pastry can be prepared and rolled out a day in advance. Stack pastry rounds between floured sheets of waxed paper. Originally published as Hand-Held Apple Pies in Taste of Home Christmas Annual Annual 2013, p131 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

Nutrition

Prepare:
Cook Time:
TotalTime:

tasteofhome.com

152 0 2017-08-04 13:19:07

Title:	Hand-Held Apple Pies
Descrition:	When I was in high school, my best friend's mother baked mini apple pies every year. I was thrilled when she shared the recipe with me—it made me feel like I was finally an adult! —Katie Ferrier Gage, Houston, Texas

Hand-Held Apple Pies

Hand-Held Apple Pies

When I was in high school, my best friend's mother baked mini apple pies every year. I was thrilled when she shared the recipe with me—it made me feel like I was finally an adult! —Katie Ferrier Gage, Houston, Texas

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