Hand Held Apple Pies Food

APPLE HAND PIES

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.

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.

APPLE HAND PIES

Steps:

• Prepare my pie crust recipe through step 5. The dough must chill for 2 hours in the refrigerator. You can make pie dough ahead, see instructions below.
• Combine the diced apples, granulated sugar, butter, cinnamon, nutmeg, and allspice together in a medium saucepan or skillet over low-medium heat. While occasionally stirring, bring to a simmer. Allow to simmer for 2 minutes. Remove from heat and allow to cool uncovered at room temperature for 30 minutes. You can make filling ahead, see instructions below.
• See my video above as a visual guide for the next few steps. On a lightly floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls. At any sign of sticking, sprinkle some flour underneath then keep rolling. Roll out until it's about 12 inches in diameter and about 1/8th - 1/4th inch thick. Using your cookie cutter, cut into circles. Re-roll any scraps and cut into circles. Place cut circles in the refrigerator to keep cold. The colder the shaped dough, the easier it is to work with. Repeat with 2nd pie dough and refrigerate cut circles for at least 15 minutes before filling the hand pies.
• Meanwhile, preheat oven to 375°F (191°C). Line two large baking sheets with parchment paper or silicone baking mats.
• Arrange half of the circles about 3 inches apart on prepared baking sheets. These are the bottom crusts. Using a sharp knife, cut slits into the remaining circles. These are the top crusts. The slits act as vents so that steam can escape as the hand pies bake. Place about 2 Tablespoons of filling in the center of each bottom crust. (Or however much fits while leaving the edges bare.) Place top crust on top. Press your fingers all around the edges to seal, then crimp with a fork. If the hand pies lost some shape, use your hands to form a round circle again. It's OK if some filling juice is leaking out. Lightly brush the top of the pie crust with egg wash mixture. Sprinkle with coarse sugar, if desired.
• At this point the hand pies can be baked, but if they don't feel cool to touch anymore, freeze for 10 minutes before baking. The colder they are going into the oven, the better they'll hold their shape.
• Bake for about 28-32 minutes or until they're golden brown on top and around the edges. Rotate pans halfway through baking. Remove from the oven and allow the hand pies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool until ready to handle. You can serve warm or at room temperature. If desired, serve with a drizzle of warm salted caramel.
• Cover leftovers and store in the refrigerator for up to 5 days.

APPLE RING PIES

Steps:

• Preheat oven to 375 degrees F. Line 2 baking sheets with parchment. Microwave the butter, brown sugar and cinnamon in a medium microwave-safe bowl until melted, about 1 minute.
• Cut the apples, crosswise, into slices between 1/4-and-1/2-inch thick, using only full size slices from the center of the apple. You should get 4 slices from each apple, each about 2 inches in diameter. Remove the cores from the apples with a small round cutter or apple corer to make rings. Add the apples to the butter mixture and turn to coat well, taking care not to break the slices.
• Unroll the pie crusts and roll each on a floured surface into 13-inch rounds. Use a 4 inch round cutter to cut 8 rounds from each piece of dough (gathering the scraps and rerolling the dough as needed). (See Cook's Note.) Arrange half of the rounds on the prepared baking sheets and brush all over with the egg. Center an apple slice on each round and spoon any juices left in the bowl in the center of the slice. Place a caramel piece in the center of each slice.
• Lay the remaining dough rounds over each apple slice and press the edges gently to seal, then crimp the edges with a fork. Cut small slits in the dough for air vents. Brush the tops with beaten egg and sprinkle generously with granulated sugar.
• Bake, rotating the trays from top to bottom halfway through baking time, until the crust is golden brown and crisp,18 to 20 minutes. Cool on the baking sheet at least 15 minutes before serving.

FRIED APPLE PIES

Steps:

• Heat a large cast-iron skillet over medium heat. Add the brown sugar, butter and 1 tablespoon water. Cook, stirring, until the sugar is dissolved and the mixture is bubbling. Add the apples, vanilla, salt, cinnamon and lemon juice. Mix together the cornstarch and 1 tablespoon water in a small bowl to create a slurry. Add the cornstarch mixture to the skillet and stir to combine. Cook, stirring occasionally, until the apples are tender, about 5 minutes. Pour into a heatproof bowl and let cool completely. You can make this ahead of time and chill in the fridge a day or so in advance if needed.
• To make the pies, roll each biscuit into about a 5-inch circle that is about 1/8 inch thick. Spoon 2 generous tablespoons of the apple filling on each round of dough, just off center. Use your finger and run a little water around the edges to help them seal completely. Fold one half of each circle over onto the other half and seal in the apple filling, forcing out any air that you can. Press the edges together and crimp with a fork. Continue until they're all assembled.
• Heat the oil in a high-sided skillet over medium heat until it reaches 350 degrees F. Fry the pies 2 or 3 at a time for about 5 minutes, carefully turning them halfway through. Remove them to a paper towel-lined baking sheet to drain.
• When all the pies are fried, sift the confectioners' sugar over top. Serve with Cinnamon-Caramel Sauce or store-bought caramel sauce.
• Mix the brown sugar, half-and-half, butter and a pinch of salt in a saucepan over medium-low heat. Cook, whisking gently, until it thickens, 2 to 3 minutes. Whisk in the vanilla, cinnamon and a second pinch of salt and cook another minute to thicken further. Turn off the heat and allow to cool to room temperature before serving. Chill if not using immediately.

APPLE BUTTER HAND PIES

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.

TAILGATE APPLE PIES

Steps:

• In a large bowl, combine flour and salt; cut in butter and shortening until crumbly. Gradually add water, tossing with a fork until dough holds together when pressed. Divide dough in half; form each into a disk. Wrap separately in plastic wrap; refrigerate 1 hour or until easy to handle., Meanwhile, in a large skillet, heat butter over medium heat. Add apples; cook and stir 5 minutes. Mix brown sugar, cornstarch and cinnamon; add to apples. Cook and stir until apples begin to soften and caramelize, 7-8 minutes longer. Remove from heat; stir in lemon juice and vanilla. Cool completely., Preheat oven to 400°. On a lightly floured surface, roll one portion of dough to 1/8-in. thickness. Cut 12 footballs with a floured 4-in. football-shaped cookie cutter., Transfer half of the footballs to a parchment-lined baking sheet. Spoon about 2 tablespoons filling onto center of each. Brush edges of pastry with egg. Top with remaining footballs; press edges with a fork to seal. Cut three slits in top of pastry and score a curved line on each end of the footballs. Brush tops with egg; sprinkle with coarse sugar., Bake until golden brown, 15-20 minutes. While pies are baking, repeat with remaining dough and filling. , Let pies stand 5 minutes before removing to wire racks. Serve warm or at room temperature.

HANDHELD APPLE PIES

Steps:

• Unroll the pie dough and cut using a round or flower shaped cookie cutter.
• Place each round into a muffin tin and bake until golden brown (about 10 minutes) at the temperature suggested by manufacturer.
• In a large skillet or saucepan, melt butter over medium heat; add apples. Cook, stirring constantly, until apples are almost tender, about 6-7 minutes.
• Dissolve cornstarch in water; add to skillet. Stir in brown sugar and cinnamon. Boil for 2 minutes, stirring occasionally. Remove from heat and add to baked mini crusts.
• To make the topping: mix cinnamon, rolled oats brown sugar and flour cut in butter and place topping on a baking sheet. Bake for 10 minutes or until light and crunchy.
• Let topping cool and place on top of apples.

CARAMEL APPLE HAND PIES RECIPE BY TASTY

Steps:

• On a cutting board peel and cut the apples into slices ¼-inch (6-mm) thick.
• Place the apple slices in a medium bowl. Add the sugar, cornstarch, cinnamon, and salt. Mix until the apples are well-coated, then set aside until ready to use.
• Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper.
• Roll out one of the pie crusts. Use a 4-inch (10-cm) diameter glass or ramekin to cut 6 rounds from the dough. Repeat with the remaining crust so you have 12 dough circles total.
• Place a few apple slices on top of one of the dough circles. Place another circle of dough on top, and seal the edges together. With a fork, crimp the edges and poke a few holes on the top of the hand pie. Repeat with the rest of dough and apples.
• Transfer the hand pies to the baking sheet and brush with egg wash. Bake for 20 minutes, until golden. Let cool for 10 minutes.
• In a small saucepan over medium heat, melt the butter with the brown sugar, vanilla, salt, and honey. Mix thoroughly until the caramel begins to bubble. Remove the sauce from the heat and pour into a small bowl for dipping.
• Once the hand pies have cooled, dunk them face down into the caramel, let any excess drip off. Flip the hand pies right-side up so the caramel oozes down to the edges. Let cool for 2 minutes.
• Enjoy!

APPLE HAND PIES

Steps:

• Tip the apples, brown sugar, cinnamon, nutmeg and butter into a saucepan set over a medium heat and simmer, stirring occasionally for 6-8 mins until the apples are soft. Tip the mixture into a bowl and leave to cool.
• Meanwhile, unroll the pastry with a short side facing you. Cut in half lengthways so you have two long rectangles, then cut each into five smaller rectangles, so you have 10 in total (they should be 12 x 7cm).
• Once the spiced apple mixture has cooled, toss with the cornflour. Spoon into the middle of half the pastry rectangles, leaving the remaining five empty. Brush some of the beaten egg over the exposed pastry around the apples, then carefully place the plain pastry rectangles on top of the filling. Press down around the sides so the filling is encased. Crimp the edges using a fork to seal, then use the tip of a knife to lightly cut three lines across the top of the pies so that steam can escape during cooking.
• Arrange the pies on a baking sheet lined with baking parchment and brush all over with more of the beaten egg. Chill for at least 30 mins in the fridge or 10 mins in the freezer. At this stage, the pies can be chilled for up to 24 hrs or individually covered and kept frozen for two months.
• Heat the oven to 200C/180C fan/gas 6. Brush with more of the beaten egg, sprinkle with the demerara sugar and bake for 15-20 mins, or until the pastry is golden (add another 10 mins if baking from frozen). Once baked and cooled, will keep in an airtight container at room temperature for up to three days.