- 1 package (8 ounces) cream cheese, softened
- 1 cup unsalted butter, softened
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 2 cups finely chopped peeled tart apples
- 2 tablespoons cold unsalted butter
- 1 egg yolk
- 2 tablespoons water
- Coarse sugar and cinnamon-sugar
- 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 wrap 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. Yield: 2 dozen.
Reviews for Hand-Held Apple Pies
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"Super easy and super yummy !"
"Wonderful recipe, thank you for sharing! My husband and I truely enjoyed them, will have to make again. I used Granny Smith apples and turned out great."
"I made this just as the recipe says. I used Pink Lady apples and found they had the perfect combo of sweet/tart. They're not very juicy apples though and the result was that there was no "sauce" in this filling. When I asked my boyfriend how he liked the pies he said "they're kind of dry". I knew what he meant--not over baked but they didn't have the gooey filling you expect in an apple pie. The crust is really delicious though. I thought the sweetness level and spice level could have been kicked up a notch so next time I'll add more sugar and spices. I thought I had chopped the apples finely enough but next time I'll cut them even smaller so they don't protrude through the fine dough. A couple of the pies were failures so I just scrunched them up into balls, flattened them out a bit, baked them and they were every bit as delicious as the other pies--so it seems you can't really screw this up! These were fun to make and they're fun to eat. Maybe I'll try a juicier apple next time too."
"I'm planing on making these"
"I confess I haven't made this yet. sandydent my mother used a bread and butter plate, upside down, with a knife to cut around the circle. She made fried pies."