AUTUMN SPICED APPLE AND PEAR HAND PIES
Close your eyes when you take a bite of these and you can almost hear the crunch of leaves beneath your feet. These taste and smell like autumn, my favorite season. I like to add a drizzle of dark chocolate at the end; it makes them extra special!
Provided by Chef V
Categories Desserts Pies Fruit Pie Recipes Pear Pie Recipes
Time 1h50m
Yield 16
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Stir apple, pear, brown sugar, vanilla extract, cornstarch, cinnamon, nutmeg, cloves, and salt together in a bowl. Whisk egg and water together in a small bowl.
- Roll pastry out on a lightly floured surface; cut into circles with a 3- to 4-inch round cookie cutter. Spoon a small amount of apple mixture onto center of each pastry circle; fold circles in half and press firmly to seal edges. Crimp with a fork, if desired. Place pies on prepared baking sheet.
- Cut 3 small slits in top of each hand pie with a sharp knife. Brush surface of pies with egg mixture; sprinkle with decorating sugar.
- Bake in the preheated oven until lightly golden, about 25 minutes; allow pies to cool to room temperature, about 20 minutes.
- Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 2 minutes. Drizzle melted chocolate over pies.
Nutrition Facts : Calories 124.7 calories, Carbohydrate 18.1 g, Cholesterol 11.6 mg, Fat 5.5 g, Fiber 1.3 g, Protein 1.5 g, SaturatedFat 1.9 g, Sodium 75.4 mg, Sugar 7.7 g
LATTICE PEACH-APPLE PIE
What a great combination! Get the best of two fruits, tart apples and sweet peaches, baked in one delicious pie.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 8
Number Of Ingredients 11
Steps:
- In medium bowl, mix 2 cups flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
- Gather pastry into a ball. Divide in half. On lightly floured surface, shape each half into flattened round. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
- Heat oven to 425°F. With floured rolling pin, roll 1 pastry round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
- In large bowl, mix sugar, 1/4 cup flour and the cinnamon. Stir in peaches and apples. Spoon into pastry-lined pie plate. Sprinkle with almonds. Cut butter into small pieces; sprinkle over filling. Trim overhanging edge of pastry 1 inch from rim of plate.
- Roll other pastry round into 10-inch round. Cut round into 1/2-inch strips. Place 6 strips across filling. To make lattice top, weave a cross-strip through center by first folding back every other strip going the other way. Continue weaving lattice, folding back alternate strips before adding each cross-strip, until lattice is complete. Trim ends of strips. Fold trimmed edge of bottom crust over ends of strips, building up a high edge; seal and flute. Cover edge of pastry with 2- to 3-inch strip of foil to prevent excessive browning.
- Bake 35 to 45 minutes or until crust is brown and filling is bubbly, removing foil for last 15 minutes of baking. Cool on cooling rack. Serve slightly warm.
Nutrition Facts : Calories 470, Carbohydrate 61 g, Cholesterol 5 mg, Fiber 5 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 300 mg
PEACH, APPLE AND CURRANT HAND PIES
Who says pie can't be the perfect picnic dessert? These travel-friendly hand pies are full of comforting flavors but bake in a fraction of the time.
Provided by Valerie Bertinelli
Categories dessert
Time 45m
Yield 6 hand pies
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
- Heat a nonstick pan over medium heat and add the butter. When the butter has melted, add the chopped apples and sauté, stirring frequently, until they're slightly softened, about 3 minutes. Turn the heat to low and add in the chopped peaches, dried currants, brown sugar, orange juice, cinnamon and a pinch of salt. Stir to combine and turn off the heat. Let the mixture cool before forming the hand pies.
- Meanwhile, prepare your pie dough. Working with one crust at a time, unroll the dough onto a lightly floured surface. Lightly flour a rolling pin and roll the pie dough out into a 13-inch round. Use a 6-inch circle cutter to cut out 3 rounds of pie dough. Place the dough rounds onto the prepared baking sheet. Repeat the process with the second crust; you should end up with six 6-inch rounds of pie dough. Reserve leftover pie dough for a later use.
- Working one at a time, place a round of dough on a clean work surface and spoon 1/4 cup filling onto one side of the round. Lift the empty side up and over the filling, creating a half-moon. Use a fork to crimp the edges together, sealing the pie. Place the pie on the prepared baking sheet and repeat the process with the remaining dough and filling.
- To make the egg wash, whisk the egg and a splash of water together in a small bowl. Brush each pie with an even layer of the egg wash and sprinkle on the turbinado sugar if desired. Use a sharp knife to cut an "X" on top of each pie. Transfer the pies to the oven and bake until the pies are golden, 20 to 23 minutes.
SIMPLE PEACH PIE WITH APPLE ACCENT AND CRUMBLE TOPPING
This recipe was the result of one too few peaches and an extra apple lying around. It calls for 3 tbs butter for the apple crumble mix,but make sure you have enough to completely coat the crumble. I used Pillsbury pie crust and T. Marzetti apple crisp mix. I hope you enjoy this!
Provided by CassandraLynne11
Categories Pie
Time 55m
Yield 10-12 pieces of pie, 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat your oven to 400°F.
- Peel, pit and slice your peaches and do the same for the apple. Make sure your apple is sliced very thinly. Combine the fruit in a medium sized bowl and set aside.
- Roll out the pie crust and sprinkle it with a pinch of your sugar.
- Add the rest of your sugar, vanilla, cinnamon and nutmeg to your fruit mixture and fold together. Fill your pie crust with the fruit mixture.
- Cover the filling of the pie with aluminum foil and bake this for 10 minutes.
- While your pie is baking, add the butter to your apple crumble mix and combine until the mix is completely coated.
- Remove pie and aluminum foil. Add the crumble and bake for a remaining 30 minutes.
Nutrition Facts : Calories 184.7, Fat 7.8, SaturatedFat 3.5, Cholesterol 9.2, Sodium 106.3, Carbohydrate 28.9, Fiber 1.4, Sugar 21.9, Protein 1.2
PEACH HAND PIES
Sweet, juicy peaches with brown sugar and cinnamon all wrapped in a flaky pastry crust. Our baked peach hand pies are a quick and easy way to enjoy the delicious taste of peach pie with a fraction of the work.
Provided by Steph
Categories Breakfast Brunch Dessert Snack
Yield 6 hand pies
Number Of Ingredients 12
Steps:
- Peel, remove pits, and cut peaches into 1/2-inch pieces.
- In a saucepan over medium heat, combine peaches, sugars, butter and cinnamon until butter is melted. Cover and cook for 6-8 minutes until peaches reach desired softness.
- In a small bowl, mix together 2 Tablespoons water and cornstarch, then add to saucepan. Stir and cover for an additional 1-2 minutes, until peach mixture starts to thicken. Remove from heat and set aside.
- Preheat oven to 375 degrees.
- Roll out both puff pastry sheets, and cut each sheet into six 3x6 inch rectangles. Evenly split the apple mixture down the middle of six of the rectangles. In the other six sheets, make 3-5 cuts in the puff pastry. Take each puff pastry sheet with peaches and top with a puff pastry sheet that has been cut. Press the seams together using the tines of a fork. Place the hand pies on a baking sheet.
- In small bowl, mix together egg white and water. Brush over the top of each hand pie.
- In a separate small bowl, mix together sugar and cinnamon, then sprinkle over the top of each pie.
- Cook for 15-18 minutes, until pastry starts to brown. Serve warm.
Nutrition Facts : Servingsize 1 serving, Calories 563 kcal, Fat 23 g, SaturatedFat 15 g, Cholesterol 61 mg, Sodium 255 mg, Carbohydrate 88 g, Sugar 79 g, Protein 4 mg
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