The holidays are quickly approaching which means lots of friends, family and good food. For every holiday gathering, there are the traditional standby dishes that you have each year. This year I would suggest adding in a new fav- these mini, hand-held pies. They are the perfect portion for one person, are less messy than a slice of pie, and they travel and store well.
Now making crusts has never been my strong suit so I “cheated” and used store bought crust. It speeds up the recipe but if you are a crust master, go for it! Also if apples aren’t your thing, you could use your favorite filling. Enjoy!
Apple Hand Pies
Makes: 12-14 hand pies
Ingredients for Pies:
- 1 box of refrigerated pie crust or your favorite recipe for 2 pie crusts
- 2 cups peeled, cored and diced apples (about 2 large apples)
- 1/4 teaspoons nutmeg
- 2 teaspoons cinnamon
- 1/3 to 1/2 cup sugar
- 2 tablespoons flour
- 1 egg, beaten
Ingredients for Icing:
- 1 1/4 cups powdered sugar
- 3 tablespoons milk
1.) Peel, core and dice apples into small pieces. Combine apples, sugar, flour, cinnamon and nutmeg in a bowl. Set aside apples and preheat oven to 425 degrees.
2.) Roll out pie crust on floured surface. Using a 4 inch, round cookie cutter, cut out circles of pie crust. You will need to combine the dough scraps together and roll them out to get a few more circles.
3.) Line a cookie sheet with parchment paper. Place one circle of dough on the pan. Place a spoonful of apples in the center of the dough and fold in half. Seal edges together with a fork or fingers. Poke tops of pies with a fork to avoid explosions. Lastly, brush tops of pies with beaten egg.
4.) Bake pies at 425 degrees for 15-20 minutes until lightly browned.
5.) While pies are baking, whisk together milk and powdered sugar in a bowl until glaze is runny.
6.) When pies are done baking, remove from oven and dip each hand pie into the glaze. You can use a spoon to help fully coat each pie in sweet glaze. Place pies on cooling rack or parchment paper to cool for 10 minutes. Pies can be stored loosely covered in wax paper.
Notes and Tips:
- If you are not a fan of apples, you could fill the pies with cherries, rhubarb, or blueberries. Let you taste buds make the decision!
- Do not overfill the pies with filling. I was tempted to fill each pie to the brim but it made it hard to seal the edges of the dough.
- Be sure to seal the edges of the pies well so the insides don’t spill out while they are bakin’.
- You can cut fun designs out of the pie dough scraps to adorn the tops of the pies. I used small cookie cutters to cut out shapes but you could free hand leaves or other shapes as well.