Do you know those 4 apples that have been rolling around in your fruit drawer in the fridge? Yes, I’m sure you do. They have been there for a while and no one seems to be interested in eating them fresh — they are still good, but maybe not as pretty as they were the day you brought them home. Here is a great way to use them for a delicious treat while you are social distancing. Once you have the filling done you can either save it for a rainy day or make them up as soon as the filling has cooled. You can use store-bought pie crust, use your mom’s or grandmother’s recipe, use this easy oil crust from King Arthur Flour, which is also vegan — No Roll Pie Crust.
If you want even an easier solution you can use white bread with the crusts cut off, put in some filling, roll them up and dip them in some melted butter, toss them in some cinnamon sugar and bake at 350 until crispy and brown (about 15 minutes)
- ¾ cup Sugar
- 4 Apples (I prefer Granny Smith -- but use whatever you have)
- 1½ TBS Lemon Juice (Fresh if you have it -- but you can use concentrated)
- 1 tsp Lemon Zest (optional if you have it)
- ¼ tsp salt
- ¼ tsp nutmeg
- ¼ tsp cinnamon
- ⅛ tsp allspice
- 1 TBS Tapioca pudding (dry) optional if you have and if your apples are really juicy.
- Prepare filling in advance for hand pies -- it should be cold for use.
- Peel apples and cut into thin slices.
- Put all ingredients into a medium saucepan
- On medium-low heat stir ingredients often for 5 to 10 minutes or until apples soften and can be mashed with a potato masher or fork to break into smaller pieces. The mixture should become thick -- if too thick you can add a little apple juice or water -- I really like Angry Orchard hard cider in it -- but that is another story.
- I like my filling the consistency of a very chunky apple sauce as it is easy to fill the hand pie. Cool completely in the fridge.
To Make Hand Pies
- Preheat your oven to 400 degrees
- Make an egg wash of one egg and a little water beaten up with a fork. If you don’t have an egg you can use milk (1/8 cup)
- Roll out the pastry very thin
- Cut a circle with a cookie or biscuit cutter — any size you want
- Brush a little of the egg wash or milk around the edge of the pastry circle
- Add a small amount of filling to the middle of the round — leave room to crimp edges
- Pull one side over the filling to create a crescent shape
- Using a fork press down on the edge of the pastry to close and seal the hand pie
- Using fork poke a few holes in the top of each hand pie
- Brush the top of the hand pie with the egg wash or milk
- Put on a baking sheet and sprinkle with a little sugar (optional or if you are using apple glaze below)
- Bake for 18 to 20 minutes or until golden brown
- ¾ cup apple juice (you can use spiced apple cider for more flavor)
- 2 TBS juice from 1 lemon (optional or concentrate if you have it)
- 1 TBS soften butter
- 1¼ cups (5 oz) Powdered sugar
- Reduce apple juice in a saucepan over medium-low heat
- Add lemon juice & butter
- Cool -- whisk in sugar
- Drizzle over cooled hand pies
Thanks for sharing as I have more than 4 apples on the Kitchen table now that need a purpose! #TrafficJamWeekend
Let me know how it goes — extra keeps really well in the fridge for a second round and it freezes very well also! Thanks.