Apple Butter Hand Pies Recipes

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APPLE HAND PIES



Apple Hand Pies image

These hand pies, also known as turnovers, look too perfect to be homemade. Any of your favorite pie fillings, both sweet and savory, will work. I hope you give this easy technique a try soon. Enjoy!

Provided by Chef John

Categories     Desserts     Pies     Apple Pie Recipes

Time 1h15m

Yield 4

Number Of Ingredients 11

1 pound prepared pie dough, cut into 4 pieces
2 large green apples, peeled and cored
2 tablespoons butter
¼ teaspoon salt
¼ cup white sugar
2 tablespoons brown sugar
1 ½ teaspoons ground cinnamon, or to taste
1 teaspoon water, or more if needed
1 egg
2 teaspoons milk
1 teaspoon white sugar, or as needed - divided

Steps:

  • Line a baking sheet with a silicone mat or parchment paper.
  • Cut peeled and cored apples into quarters, cut each quarter into 3 wedges, and cut wedges into chunks.
  • Melt butter in a large skillet over medium heat; let butter brown to a light golden color and until butter smells toasted, about 1 minute. Stir apples into hot butter; sprinkle with salt, white sugar, and brown sugar. Cook and stir apple mixture until apples are softened, about 5 minutes. Mix in cinnamon and water; continue cooking until apples are soft and sticky, 1 to 2 more minutes. Spread apple filling onto a plate to cool.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Form a dough piece into a ball, place on a floured work surface, and roll into a circle about 8 inches in diameter. Spoon 1/3 to 1/2 cup apple filling in the center. Fold dough over filling, leaving about 1 inch of dough on the bottom side visible below the top side. Gently press dough closed around filling, using your fingertips.
  • Fold the overhanging bottom part of the dough up over the top edge, working your way around the crust, and pinch the overhang tightly to the top part of the crust.
  • Crimp the edge tightly closed, pinching a little bit of dough with the thumb and forefinger of one hand and using your index finger on the other hand to push a small notch into the pinched dough. Continue pinching and notching all the way around until the crust is tightly crimped together. Repeat with remaining dough and filling. Transfer pies onto prepared baking sheet.
  • Whisk egg with milk in a small bowl until thoroughly combined. Brush top of each hand pie with egg mixture and sprinkle with about 1/4 teaspoon white sugar. Cut 3 small vent holes in the top of each pie.
  • Bake in the preheated oven until pies are golden brown and filling is bubbling, 25 to 30 minutes. Let cool for at least 15 minutes before serving.

Nutrition Facts : Calories 728.1 calories, Carbohydrate 82.1 g, Cholesterol 61.8 mg, Fat 42 g, Fiber 6.3 g, Protein 8.5 g, SaturatedFat 12.7 g, Sodium 753.9 mg, Sugar 31.3 g

APPLE BUTTER HAND PIES



Apple Butter Hand Pies image

These hand pies are easy to transport, making them perfect for picnics and hostess gifts.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes 14

Number Of Ingredients 13

8 tablespoons (1 stick) unsalted butter, at room temperature
1 1/4 cups sugar
1 large egg
3 ounces cream cheese, room temperature
2 tablespoons buttermilk
1 teaspoon pure vanilla extract
3 cups all-purpose flour, plus more for dusting
1/4 teaspoon baking soda
1 teaspoon baking powder
Grated zest of 1 lemon
1/2 teaspoon salt
2 cups Apple Butter
1/4 teaspoon ground cinnamon

Steps:

  • In the bowl of an electric mixer fitted with a paddle attachment, combine butter and 1 cup sugar. Beat on medium speed until light and fluffy, about 5 minutes. Add egg to the sugar-butter mixture, and beat until just blended.
  • Add cream cheese, buttermilk, and vanilla extract, and beat until well combined. Combine flour, baking soda, baking powder, lemon zest, and salt, and add to the cream-cheese mixture. Beat until completely blended. Transfer the dough to a piece of plastic wrap, and using your hands, press the dough into a 1-inch-thick patty, wrap well, and refrigerate for at least one hour. If preparing ahead of time, the dough can be stored at this point for up to one month in the freezer.
  • Divide the refrigerated dough in half. On a lightly floured work surface, roll out one half of the dough to 1/8-inch thickness. Using a 4 1/2-inch-round biscuit cutter, cut seven circles out of the rolled dough. Transfer the circles to a parchment-lined baking sheet, and place in the refrigerator to chill for about 30 minutes. Repeat the rolling, cutting, and chilling process with the remaining half of dough.
  • Remove the chilled dough from the refrigerator, and let stand at room temperature until just pliable, 2 to 3 minutes. Spoon about 2 tablespoons apple butter onto one half of each circle of dough. Using your fingers or the back of a spoon, spread out apple butter. Keep apple butter on half the circle, and spread until it is about 1/2 inch from the edge, making sure apple butter is not completely flattened. Quickly brush a little cold water around the circumference of the dough, and fold it in half so the other side comes down over the apple butter, creating a semicircle. Seal the hand pie, and make a decorative edge by pressing the edges of the dough together with the back of a fork. Repeat process with remaining dough. Place the hand pies on a parchment-lined baking sheet, and return to the refrigerator to chill for another 30 minutes.
  • Heat oven to 375 degrees. Combine the remaining 1/4 cup of sugar and the cinnamon in a small mixing bowl. Remove the chilled hand pies from the refrigerator, and lightly brush with cold water. Sprinkle the cinnamon sugar generously over the pies, and place pies in the oven to bake. Bake until the hand pies are golden brown and just slightly cracked, about 20 minutes. Remove the pies from the oven, and let stand to cool slightly before serving.

FRIED APPLE HAND PIES



Fried Apple Hand Pies image

These pies are perfect for people who deep-fry their turkeys on Thanksgiving. Instead of wasting leftover oil, use it for dessert! These pies can be made days, weeks, even months ahead of time and just fried up after the big meal. It'll cut down on dishes too!

Provided by Food Network Kitchen

Categories     dessert

Time 2h15m

Yield 18 hand pies

Number Of Ingredients 18

2 1/2 cups all-purpose flour, plus more for dusting
2 teaspoons sugar
1/2 teaspoon kosher salt
1/4 cup shortening, chilled and cut into pieces
1 1/2 sticks cold butter, diced
4 to 8 tablespoons ice water
2 teaspoons apple cider vinegar
2 tablespoons unsalted butter
2 Braeburn apples, peeled, cored and cut into 1/2-inch chunks (about 1 pound)
2 Granny Smith apples, peeled, cored and cut into 1/2-inch chunks (about 1 pound)
1/4 cup sugar
Scant 1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
Pinch ground ginger
Pinch ground nutmeg
2 teaspoons lemon juice
Oil, for frying
1 egg

Steps:

  • For the pie dough: Combine the flour, sugar and salt in a food processor and pulse to combine. Add the shortening and butter and pulse until the mixture resembles coarse breadcrumbs. Add in the ice water and vinegar, 1 tablespoon at a time, and pulse until the mixture just comes together. Turn the dough out onto a large piece of plastic wrap and press into a large disc. Refrigerate for at least 1 hour.
  • For the filling: Melt the butter in a large saute pan over medium-high heat and then saute the apples, stirring, until just starting to soften, 3 to 5 minutes. Sprinkle with the sugar and stir. Add the cinnamon, salt, ginger and nutmeg and cook, stirring, until some of the apples start to break apart (but most are still whole), about 4 minutes. Stir in the lemon juice and remove from the heat. Set aside to cool completely, about 30 minutes.
  • Fill a deep pot halfway with oil and heat to 365 degrees F. Roll the dough out 1/8-inch thick on a lightly-floured surface. Cut out eighteen 4 1/2-inch-diameter circles, gathering and re-rolling the dough if necessary. Beat the egg in a small bowl with 1 tablespoon of water. Place about 1 heaping tablespoon of the apple filling into the center of each dough round. Brush the edge with some egg mixture and fold the dough over to make a half-moon shape. Press out the air and seal the edges with a fork. Repeat with the remaining filling and dough.
  • Place 4 to 6 pies at a time into the hot oil and cook until golden brown, flipping as needed, about 5 minutes. Transfer to a paper towel-lined plate. Serve warm or at room temperature.
  • Cook's Note: The pies can be frozen for up to 6 months before frying. Frozen pies will take about 8 minutes to fry. You can also refrigerate the pies for up to 2 hours before frying.

HAND-HELD APPLE PIES



Hand-Held Apple Pies image

When I was in high school, my best friend's mother baked this mini apple pie recipe every year. I was thrilled when she shared it with me-I finally felt like an adult! -Katie Ferrier, Houston, Texas

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 2 dozen.

Number Of Ingredients 14

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

Steps:

  • 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.

Nutrition Facts : Calories 162 calories, Fat 12g fat (7g saturated fat), Cholesterol 40mg cholesterol, Sodium 56mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 0 fiber), Protein 2g protein.

APPLE BUTTER HAND PIES



Apple Butter Hand Pies image

What's more appealing than a batch of fresh-baked, half-moon-shaped pies filled with rich homemade apple butter? Nothing, except maybe a batch of hand pies filled with an assortment of colorful, tasty fruit butters (try peach, plum, apricot, or pear). If you are making your own apple butter, choose eating apples, such as Mutsu, Gala, or Golden Delicious.

Yield makes 16

Number Of Ingredients 17

All-purpose flour, for dusting
Hand Pie Dough (page 52)
2 cups Apple Butter (recipe follows), or best-quality store-bought fruit butter
1/4 cup sugar
1/4 teaspoon ground cinnamon
15 apples, such as Mutsu, Gala, or Golden Delicious (about 6 1/2 pounds), peeled, cored, and quartered
1 cup unsweetened apple cider
2 tablespoons Calvados (apple brandy) or regular brandy
1 large cinnamon stick
1 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground mace
Pinch of ground cloves
1 cup sugar
2 tablespoons fresh lemon juice
(makes 2 cups)

Steps:

  • On a lightly floured surface, roll out dough 1/8 inch thick. Using a 4 1/2-inch round cookie cutter, cut out 16 rounds. Transfer rounds to parchment-lined rimmed baking sheets, and refrigerate or freeze until firm, about 30 minutes.
  • Spoon about 2 tablespoons apple butter onto half of a round, using the back of the spoon to spread evenly to about 1/2 inch from edge (make sure the butter is not completely flattened). Quickly brush ice water around circumference of dough, and fold round in half, creating a half-moon shape. Using your fingers, press down on edges to seal and flute edges. Repeat process with remaining dough rounds and apple butter. Place hand pies on a parchment-lined rimmed baking sheet, and refrigerate 30 minutes.
  • Preheat oven to 375°F. Combine sugar and cinnamon in a small mixing bowl. Lightly brush hand pies with water, and sprinkle generously with cinnamon-sugar mixture, dividing evenly. Bake until hand pies are golden brown and crust is just slightly cracked, about 20 minutes. Transfer pies to a wire rack; let cool slightly before serving.
  • Combine all ingredients in a large heavy-bottomed saucepan. Cook over medium-high heat, stirring often with a large wooden spoon to prevent scorching, until apples have broken down into a saucelike consistency, about 45 minutes. Mash any large pieces of apple with the back of a spoon, if necessary.
  • Using a heatproof spatula, transfer apple mixture to a small saucepan. Reduce heat to medium-low, and continue cooking, stirring often, until apples are completely broken down and butter is very thick and dark, about 2 hours. Remove from heat, and let cool to room temperature. Refrigerate in an airtight container up to 1 month, or freeze up to 6 months.

EASY APPLE HAND PIES



Easy Apple Hand Pies image

Have you ever found yourself walking down the street when suddenly you realized your pie hand was empty? If so, this recipe is for you! A quick little treat when you don't need a whole pie.

Provided by HaddyNae

Categories     Mini Pies

Time 50m

Yield 4

Number Of Ingredients 8

2 cups apple pie filling, or as needed
3 tablespoons ground cinnamon, or more to taste
½ teaspoon ground allspice
1 large egg
1 tablespoon water
2 (9 inch) refrigerated pie crusts, at room temperature
1 teaspoon white sugar, or to taste
salt to taste

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with nonstick foil.
  • Mix apple pie filling, 3 tablespoons cinnamon, and allspice in a bowl until well combined. Lightly whisk egg and water together in a small bowl.
  • Gently unroll each pie crust and cut into quarters; you will have 8 pieces of dough. Put 4 pieces on the prepared baking sheet. Spoon about 1/4 cup filling onto the centers of those pieces, leaving 1/4 inch around the edges uncovered. Cover each filled quarter with a top crust and press the edges together to seal. Roll the edges up and over, and crimp them with a fork. Cut 3 slits for ventilation in the top of each pie with a sharp knife.
  • Brush egg wash over top crusts and all edges. Sprinkle tops with cinnamon, sugar, and salt.
  • Bake in the preheated oven until golden brown, 15 to 18 minutes.
  • Cool on rack for at least 15 minutes before serving.

Nutrition Facts : Calories 619 calories, Carbohydrate 79.9 g, Cholesterol 46.5 mg, Fat 31.3 g, Fiber 7.4 g, Protein 7.5 g, SaturatedFat 7.9 g, Sodium 542 mg

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From marthastewartkitchen.com


APPLE HAND PIES - SUNBUTTER LLC
Directions. Pie Crust Dough. Make 2 pie crusts. Add 1 tsp of ground cinnamon to one of the batches. Form dough into a disc, wrap in plastic wrap and chill for 1 hr before rolling. Make Apple Hand Pies. In a medium bowl combine sunflower butter, nutmeg, maple syrup, and vanilla. Stir to …
From sunbutter.com


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