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Hand-Held Apple Pies Recipe
Hand-Held Apple Pies Recipe photo by Taste of Home

Hand-Held Apple Pies Recipe

Publisher Photo
When I was in high school, my best friend's mother baked mini apple pies every Christmas. I was thrilled when she shared the recipe with me—it made me feel like I was finally an adult! —Katie Ferrier Gage, Houston, Texas
TOTAL TIME: Prep: 1 hour + chilling Bake: 15 min.
MAKES:24 servings
TOTAL TIME: Prep: 1 hour + chilling Bake: 15 min.
MAKES: 24 servings

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1 cup unsalted butter, softened
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • FILLING:
  • 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
  • FINISHING:
  • 1 egg yolk
  • 2 tablespoons water
  • Coarse sugar and cinnamon-sugar

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Bake at 425° for 11-14 minutes or until golden brown. Remove to wire racks to cool. Yield: 2 dozen.
To Make Ahead: Pastry can be prepared and rolled out a day in advance. Stack pastry rounds between floured sheets of waxed paper.
Originally published as Hand-Held Apple Pies in Taste of Home Christmas Annual Annual 2013, p131

Reviews for Hand-Held Apple Pies

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MY REVIEW
Reviewed Jun. 23, 2014

Follow the instructions verbatim! When I first tried this recipe which was this morning, I didn't follow the instructions and ended up with a mess! A nice tasting mess but still, a mess. The dough didn't fold well around the slices of apples because I didn't "finely" chop my apples as instructed. I also didn't add the sugar and spices right before placing the apples on the dough. By the time the dough cooled properly in the refrigerator, I had a saucy bowl of sugared apples which is why the dough didn't fold well around the apple slices.

I made the recipe again and followed the instructions. I didn't want 4 inch pies so I did increase the size of my circles to six inches and ended up with eight, nicely-sized pies that were delicious. This is a very good recipe with a lovely rich dough. The sprinkling of sugar on the formed pies really brought sweetness to the dough. This recipe deserves an A+ in my book! This is also a basic rugelah dough which can easily be used to form cookies using nuts, raisins or even small amounts of jam or chocolate chips.

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