Hand-Held Apple Pies Recipe
- 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 large egg yolk
- 2 tablespoons water
- Coarse sugar and cinnamon-sugar
- 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.
Reviews for Hand-Held Apple Pies
"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.Can you use this dough for a pie by any chance???"
"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."
"Loved the idea of this recipe and it did not disappoint. The dough was so easy to work with (just wish I could roll out circles better) and they came together with no issues. Would have liked them to be a bit browner but I probably should have just put more egg wash on them. I am now imagining how to make these with other flavours. Will definitely make again."
"Thank you annieame. I appreciate when people follow the recipe exactly and give a review. It allows me to judge the recipe as is. Thank you for what went wrong the first time too. I probably would have made the same mistakes."
"I know I haven't tried this, but before I do, only a 1/4 cup of sugar to 2 cups of tart apples just doesn't seem like enough, even with sugar sprinkled on top!"
"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."