Mini Apple Hand Pies With Pie Crust Recipe Sip Bite Go

MINI APPLE HAND PIES WITH PIE CRUST RECIPE | SIP BITE GO

Steps:

• Shape pie crust dough into mini hand pie circles. Line two large baking sheets with parchment paper. Dust a large cutting board with a pinch of flour. To make the hand pie circles, use a 4" round cutter, or use a drinking glass. Spread the pie crust on the lightly floured work surface. You can use a rolling pin, if desired, to flatten out any creases in the dough and make the dough a little thinner, about ¼" thick. Lightly flour the circle cutter, and create as many circles as possible from the dough. To make the most hand pies possible, use all dough by forming leftover scraps into a ball and rolling it out to the same thickness as the other mini pie rounds. Lay the mini pie crust rounds on the parchment paper lined baking sheets, and pop them in the fridge for ~10 minutes to chill while making the apple pie filling.
• Cook apples and add pie flavors. Add butter to a large skillet on medium-high heat. Once butter starts to brown, turn the stove down to medium. Add apples, lemon juice, salt, white and brown sugar. Cook about 5 minutes, stirring regularly, until apples are softened. Add cinnamon and stir for about 1 minute until apples become sticky. Remove the pan from the heat so the apples stop cooking. Cool apple filling for ~10 minutes. To cool apples faster, transfer them to a flat surface like a baking sheet. Working with hot apples (instead of room temperature apples) will melt the dough, making it difficult to form beautiful mini hand pies.
• Assemble mini apple hand pies with pie crust. Preheat oven to 400 degrees F. Whisk together the egg and milk in a small bowl. Use a pastry brush to brush the outer ½" edge of the pie dough rounds with egg wash. Add about 3 apple wedges to the center of the hand pies. Fold over the dough rounds to make a half moon. Use your fingers to push together the egg washed edges of the dough to seal them. Use a fork to squish down the edges for beauty and to make a strong seal. Though, if some of the apple corners poke out, it's okay. Repeat for all mini apple pies. Use a sharp knife to make a 1" cross in the center of each pie, to release the steam while baking. Brush the tops of each hand pie with egg wash.
• Bake mini apple pies. Bake mini apple pies in the oven until the outside is golden brown, about 22-28 minutes. Cool for 20 - 30 minutes before serving.

MINI APPLE PIES WITH PILLSBURY® CRUST

Steps:

• Melt butter in a saucepan over medium heat. Whisk in flour until no lumps remain. Add apples, apple juice, sugar, brown sugar, lemon juice, and cinnamon. Cook over medium heat for 5 to 7 minutes, stirring occasionally.
• Meanwhile, preheat the oven to 425 degrees F (220 degrees C).
• Trim 4 circles from the pie crust; allow enough dough to fit the tin and be able to crimp and seal top and bottom crusts. Press 1 dough circle into the bottom of each of 2 mini pie tins. Add filling. Drape top crusts over filling. Wrap excess top crusts under bottom crusts edges, pressing edges together to seal. Flute the edges and cut slits in the top crusts.
• Bake in the preheated oven for 15 minutes. Cover edges of crusts with strips of aluminum foil to prevent burning. Continue baking until apples are tender and crusts are golden brown, 25 to 30 minutes more.
• Cool pies on rack at least 2 hours before serving.

APPLE HAND PIES WITH PILLSBURY PIE CRUST

Steps:

• Prepare a large baking (cookie) sheet by lining it with parchment paper. Working with one roll of dough at a time on a lightly floured work surface, and working with one at a time, roll each pie crust out to make a rectangular shape, it doesn't need to be perfect. Trim the outside area of the rectangle to make the edges straight, then cut into six squares, approximately 4" each. Do the same for the second roll of dough.
• Smear the olive oil (or use baking spray) on the parchment lined baking sheet, then put six pie of the dough squares down, placing them several inches apart.
• Spoon 1 tablespoon plus one teaspoon of the apple butter in the center of each square, smoothing it out with the back of a spoon, but leaving 1/4 space around the edges of each pie. In a small bowl, whisk together the egg, salt and water, then brush the outside edges of the dough with the egg mixture (which will act as a glue for the top piece of dough) then top with another dough square and press the edges together with your fingers or the back of a spoon or fork lightly to seal the two pieces of dough together to make six pies. Refrigerate for 30 minutes before baking.
• Preheat the oven to 375 degrees. After removing from the refrigerator, brush the tops of each pie with a little bit of the egg wash, then make a small cut in the middle of the pie so steam can escape. Using the two tablespoons of sugar, sprinkle a teaspoon of sugar on the top of each pie, then bake for 20-25 minutes or until golden brown. Cool on a wire rack.
• Make the glaze by combining the powdered sugar, maple syrup, salt, milk and apple butter in a small bowl. When the pies are completely cooled, drizzle the glaze over the top and sprinkle with a few sliced almonds for serving.

HAND-HELD APPLE PIES

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.