search barefoot contessa

Lidey's Table

Easy Apple Hand Pies

Tuesday, November 8, 2016

For me, a perfect fall day includes a little seasonal baking project, but it does not include spending all day in the kitchen. Last weekend, I decided to use store bought puff pastry to make quick apple hand pies instead. Ina uses puff pastry for everything from delicate tarts to savory hors d’oeuvres to empanadas- it’s buttery and flaky and so easy to work with. And as I suspected, it turned out to be a great shortcut for hand pies! 

These pies deliver all of the warm apple and cinnamon goodness of a traditional apple pie but take about an hour to make, from start to finish. There’s also a serious “wow factor”- individual pies are impressive, and it’s your choice whether or not to admit how easy they were to make. They travel well and are great warm or at room temperature, but I highly recommend serving them warm with a big scoop of vanilla ice cream.

Easy Apple Hand Pies

makes 8 pies

  • ½ cup granulated sugar
  • 2 tbs unsalted butter
  • 3 crisp apples, such as Macoun or Jonagold, cored and cut into ¾” dice
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • pinch of ground cloves
  • 2 tbs freshly squeezed lemon juice
  • 1/8 tsp kosher salt
  • 1 tbs all purpose flour
  • 1 package (17.3 ounces/2 sheets) frozen puff pastry, defrosted
  • 1 egg beaten with 1 tbs water, for egg wash
  • 1 tbs turbinado sugar, such as Sugar in the Raw

Preheat the oven to 400 degrees.

Melt the butter in a medium saucepan. Add the apples, sugar, cinnamon, nutmeg, cloves and salt and cook for 10 minutes over medium-low heat, stirring often, until the apples have softened and released their juices.

Meanwhile, combine the lemon juice and flour in a small bowl and stir to the dissolve the flour.

Remove the apples from the heat and stir in the lemon juice and flour mixture. Pour the apple mixture into a medium bowl and set aside to cool while you prepare the pastry.

Unfold one sheet of puff pastry on a floured cutting board. Roll the sheet into a 12-inch square with a rolling pin. With a sharp paring knife, cut four 5-inch circles from the pastry, using a dish as a guide and discarding the scraps. Place ¼ cup of the filling on one side of each circle, leaving a border around the edge of each circle. Brush the edges of the circles with the egg wash and fold over, making half circles. Crimp the edges together with the tines of a fork. Repeat with the second sheet of puff pastry. Place pies on a sheet pan lined with parchment paper, and chill for 15 minutes. Brush with the egg wash, sprinkle with the turbinado sugar, and make 3 small slits in each pie to allow steam to escape. Bake for 20 minutes, until puffed and golden brown.

Serve warm with vanilla ice cream or at room temperature.

Share This

Lidey's Table

More Lidey's Table

Hi, I'm Lidey!

I do recipe testing and social media for Ina and love to cook for my friends on the weekend. Ina has given me lots of tips for easy cooking and entertaining, and I'm excited to share them with you here!

Check out my blog!

barefoot contessa

Cart

Looks like your cart is empty.

Head over to the Cookbooks and Shop.

Keep in touch!

Sign up and every week we'll send you a seasonal recipe, easy gardening idea, or fun entertaining tip that you can do at home. (Know that I respect your privacy and will never ever share your information.)

Ina