- 2 tablespoons unsalted butter
- 3 medium apples, peeled and finely chopped
- 1/3 cup packed brown sugar
- 1/2 teaspoon cornstarch
- 1/8 teaspoon ground cinnamon
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
- 1 package (14.1 ounces) refrigerated pie pastry
- 1/4 cup coarse sugar
- 1 teaspoon ground cinnamon
- 3 tablespoons unsalted butter, melted
- Vanilla ice cream, optional
- 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 7-8 minutes longer or until apples begin to soften and caramelize. Remove from heat; stir in lemon juice and vanilla. Cool completely.
- Preheat oven to 400°. On a lightly floured surface, unroll pastry sheets. Roll to 1/8-in. thickness; cut four 5-in. circles from each sheet. Place about 3 tablespoons filling on one half of each circle. Moisten pastry edges with water. Fold pastry over filling. Press edges with a fork to seal or, if desired, pinch edges to seal and flute.
- Transfer to greased baking sheets. Prick tops of pastry with a fork. Bake 20-25 minutes or until golden brown. Remove from pans to wire racks.
- For topping, mix sugar and cinnamon. Brush pies with melted butter; sprinkle with cinnamon-sugar. Serve warm or at room temperature. If desired, top with ice cream. Yield: 8 servings.
Reviews forCaramelized Apple Hand Pies
"I used salted butter instead of salted, and I used a 4" biscuit cutter. Be very, very careful not to overfill. They will bust open and make a mess. I like parchment paper instead of greasing the sheets. I put the powdered sugar into a small paper bag. When the hand pies came out of the oven, I brushed them with the butter, and then dropped them into the bag, one at a time, and shook gently."
"Just made these last night with homemade pie crust, and I think my son ate 3. The filling is really yummy. Ours did ooze out a little, but they did not spill over into the oven. I would probably try to "drain" the filling a little more next time or try not to overfill them. The muffin tin idea is also a great one. I had a little extra butter and sugar/cinnamon leftover for the topping so I think that could be cut down a little so as not to waste. Great recipe!"
"The filling in these is so wonderful. Rather than making turn-over style pies I made mine in a muffin tin. Made a great presentation.Have also made the topping and enjoyed it over vanilla ice cream, no pie crust at all!"
"These were fun to make with my niece who is just learning to cook. I reduced the brown sugar to 1/4 cup because it seemed like they would be awful sweet. They turned out great. Be careful not to roll your dough too thin because they will fall apart easily."
"The filling was amazing! Very tasty, will make again. Make sure to roll the dough and not to overstuff, as the crust will break."
"These are very good and so simple to prepare!"