Apple Hand Pies
I love apples. I’m sure I’ve proclaimed my love for them easily several times. I love them plain. I love them covered in caramel, maybe even dipped in chocolate, though preferably not candy coated. But I especially love them in a pie. I simply cannot get enough apple pie. It’s delicious. Fall is a long ways away but I’m looking forward to jumbo local farm fresh apples. So juicy and amazing.
I’ve never made apple turnovers or hand pies of any kind. After seeing a French apple turnover recipe on Fine Cooking I couldn’t resist trying them. I decided to change it up just slightly by adding additional flavor but the biggest change was shape. In honor of Valentine’s Day I decided to make heart shaped pies. It’s really simple as long as you have some giant heart shaped cookie cutters and a rolling pin. Those are the only special tools needed. So simple, anyone can make this… and you’ll be glad you did!
The hand pies were super easy to make – a big plus! But even better is the taste, especially warm. The puff pastry gives a nice light exterior texture unlike how many pie crusts can be. The apples were of course incredible – cooked in butter and tossed with cinnamon and sugar. How can you go wrong there? Delicious and a clear winner.
Before I get to the recipe… how about that giveaway?
Do you like getting presents in the mail? I think of a great magazine subscription as just that – a present that arrives in the mail every few months. It’s exciting to get something that’s not a bill or junk. I’ve been enjoying my subscription to Fine Cooking and wanted to spread the love, so I asked the lovely people at Fine Cooking if they’d like to offer a subscription to one lucky reader for my blogiversary!
**This giveaway will run from Feb 11, 2011 – Feb 16, 2011 One randomly selected winner will be chosen and announced on Feb 17, 2011. All entries must include a valid email address. This giveaway is open to US and Canadian residents only. Winner will be signed up for a one year subscription to Fine Cooking magazine.**
***Giveaway is now closed***
Remember that insane bacon wrapped meatloaf recipe? Yep… that came from Fine Cooking. Their ideas and recipes are pretty incredible.
And now for that delicious apple hand pie recipe…
Apple Hand Pies
1 tbsp butter
1 large apple (softer apples are best for pies - I used Cortland)
2 tbsp sugar
1/2 tsp cinnamon
1 sheet puff pastry, thawed
2 tbsp water
Turbinado sugar, for sprinkling
Preheat oven to 350 degrees. Thaw one sheet of puff pastry overnight in a plastic bag. When you're ready to begin making your hand pies, gently unfold puff pastry and lay flat on a clean surface. While the puff pastry warms to room temperature, melt 2 tbsp butter in a medium skillet over medium heat. Meanwhile, peel and chop apple into small pieces. Add apples to butter. Cook for 4-5 minutes stirring frequently. Sprinkle with cinnamon and sugar, stir and continue cooking for an additional 1-2 minutes. Transfer apples to a clean bowl. Set aside.
Using a rolling pin, carefully roll out puff pastry. It may stick slightly, do not force it. Rolling from the center out will give you the best results. Continue rolling until you have added an inch or two to each side. The puff pastry should be thin, but without holes or rips. Take a large cookie cutter, I used a large heart. Cut an equal number of bottoms and tops.
Place half of the cut out shapes on a baking sheet prepared with a silpat or parchment paper. Add 2-3 spoonfuls of filling, being sure to leave a clean border.
Top off with remaining cut out shapes. Gently press edges together with fingers. Then work your way around the entire pie with a fork, pressing down firmly. A good seal is essential to prevent large leaks as well as getting the puff pastry to puff as you want it to.
Beat 1 egg with 2 tbsp water. Brush egg mixture over one pie at a time. Immediately, generously sprinkle with turbinado sugar.
Bake at 350 degrees for 10-15 minutes or until the tops are golden. Carefully transfer to a cooking rack. Let sit for at least 5-10 minutes prior to eating.
Recipe source: Fine Cooking