Mini Apple Hand Pies With Pie Crust Recipe Sip Bite Go Food

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.

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.

EASY MINI APPLE PIES

Steps:

• Preheat oven to 375.
• Lightly pat out one pie crust sheet.
• Using a small bowl turn upside down and cut out circles in pie crust. (I used an individual casserole dish and got 4 crusts from one sheet of dough.).
• Place about 2 spoonfuls of pie filling on half of each circle. Be careful not to get too much on or your pie won't seal.
• Fold dough over filling, crimp edges with a fork to seal.
• Repeat with remaining pie crust and filling.
• Place on a lightly greased cookie sheet.
• Cut a small slit in the top of each pie.
• Brush with egg and sprinkle generously with sugar.
• Bake for 25-30 minutes.

MINI APPLE PIES (SO EASY, NOT MUCH HASSLE!)

Steps:

• Preheat oven to 425 degrees. Get muffin pan out. No need to grease it.
• In food processor blend flour, salt and butter until it looks like little peas.
• Add in water and blend just until it looks like it's sticking.
• Take out and combine it by hand until well blended.
• Roll out on lightly floured surface until about 1/4 inch thick.
• Cut 12, 4 inch circles with cup or bowl.(You will need to roll out twice).
• Note: you can use the rest of the crust for anything you may want to do on top of the pies.
• Press each circle in muffin tins until all the way up each side, to form little bowls.
• Mix by hand all filling ingredients and spoon into muffin bowls.
• Cut up butter into 12 little pieces and place one piece on each pie.
• You can decorate them anyway you like with extra crust, or just leave plain.
• Bake at 425 degrees for 16-18 minutes. (Until crust is light brown and apples are bubbling).
• When cool, just loosen with a spoon and they'll come right out!

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.

MINI APPLE PIES

Steps:

• Preheat oven to 350 degrees F.
• Line baking sheets with parchment paper and set aside.
• In a medium bowl combine first 5 ingredients (sugar - salt) and then add the apples and toss.
• Unroll the pie crusts on a floured board and cut 3-inch rounds (note in description), re-roll scraps and cut out more rounds (need an even number of rounds).
• brush each round with beaten egg and then place a large spoonful of apple mixture in center of half of the rounds, top each with a plain round which you have cut a vent in, sealing edges with a fork or your fingers (we used fingers), sprinkle with sugar.
• Bake pies on baking sheets for 20 minutes or until golden.