Description
Super easy Puff Pastry Apple Hand Pies! These handheld pies are filled with a cinnamon apple filling, wrapped in puff pastry and topped with demerara sugar. Enjoy them plain or with a scoop of vanilla ice cream and a drizzle of salted caramel sauce for the ultimate cozy fall treat!
Ingredients
- 3 Cups (255g) Finely Diced Apples, about 2 large apples or 3 medium apples
- 2 Tablespoons (28g) Unsalted Butter
- 1/4 cup (50g) Brown Sugar, packed
- 1 Teaspoon Vanilla Extract
- 1 Teaspoon Ground Cinnamon
- 1 Teaspoon Fresh Lemon Juice
- 1 Teaspoon Cornstarch + 1 Tablespoon Water
- 1 Egg + 1 Tablespoon Water
- Coarse Sugar, like Demerara or Sugar in the Raw
Instructions
- Cook the Apple Filling - Wash, peel and finely dice your apples. In a pan or pot, cook diced apples, butter, cinnamon, vanilla and lemon juice over medium heat for about 5 to 6 minutes. When apples are starting to soften, make a cornstarch slurry by combining 1 teaspoon of cornstarch and 1 tablespoon of water until dissolved. Then pour it into the apple mixture and cook for 1 to 2 minutes. Immediately transfer the apples to a bowl and place it in the fridge for 30 minutes to cool down.
- Cut out Puff Pastry - Lightly flour your work surface and roll out the first sheet of puff pastry to about 12x8 inches (30x20 cm). Use a 4-inch (10 cm) biscuit cutter and cut out 6 pieces. *Please note these dimensions are based on Pepperidge Farms Puff Pastry. The brand you're using may vary.
- Fill the Pies - Add 3 tablespoons of the cooled (okay if it's not completely cold) apple pie filling onto the center of 3 puff pastry discs.
- Seal the Edges - Place the remaining 3 pieces of puff pastry discs on top of the ones with the filling and press to seal the edges together. This next step is totally optional, but to get rid of any irregular edges you can use a biscuit cutter to round out the edges.
- Crimp the Edges - Use a fork to crimp the edges to ensure they are completely sealed. Transfer the 3 pies onto a large baking sheet lined with parchment paper. Continue making 3 more pies with the second sheet of puff pastry.
- Freeze the Pies - Freeze the baking sheet with the pies for 15 to 20 minutes to let it firm up.
- Preheat Oven - Meanwhile, set a rack in the center of the oven and preheat it to 425ºF (218ºC).
- Bake - When you are ready to bake, remove the pies from the freezer. Lightly brush the pies with the egg wash. Then use a sharp paring knife to cut 3 or 4 slits on the top of the pies. Finally, sprinkle with a coarse sugar or lightly sprinkle with cinnamon sugar. Bake for 14 to 16 minutes or until the tops are golden brown. Serve warm with a scoop of vanilla ice cream and caramel sauce. Enjoy!
Notes
Apple Filling - I like cooking the apples until al dente, but you can cook it longer if you'd like the apples to be completely tender.
Storage - Store leftovers in an airtight container on the counter for 2 to 3 days or in the fridge for 5 days.
- Prep Time: 1 Hour
- Cook Time: 15 to 18 Minutes