Hand-Held Apple Pies Recipe

4.5 19 17
Hand-Held Apple Pies Recipe
Hand-Held Apple Pies Recipe photo by Taste of Home
Publisher Photo

Hand-Held Apple Pies Recipe

Read Reviews
4.5 19 17
Publisher Photo
When I was in high school, my best friend's mother baked mini apple pies every year. I was thrilled when she shared the recipe with me—it made me feel like I was finally an adult! —Katie Ferrier, Houston, Texas
MAKES:
24 servings
TOTAL TIME:
Prep: 1 hour + chilling Bake: 15 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 1 hour + chilling Bake: 15 min.

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 large egg yolk
  • 2 tablespoons water
  • Coarse sugar and cinnamon-sugar

Directions

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 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.
To Make Ahead: Pastry can be prepared and rolled out a day in advance. Stack pastry rounds between floured sheets of waxed paper.

Test Kitchen Tips
  • Don't worry if your dough looks a little dry and crumbly before you pop it in the fridge. It will come together beautifully after it rests.
  • Avoid blowouts! Cutting slits in pastry allows steam to escape.
  • This dough isn't sweetened, so it works well with savory fillings, too. Use about a tablespoon of filling per pie, and finish with a grind of coarse pepper instead of sugar.
  • Originally published as Hand-Held Apple Pies in Taste of Home Christmas Annual Annual 2013, p131

    Nutritional Facts

    1 pie: 162 calories, 12g fat (7g saturated fat), 40mg cholesterol, 56mg sodium, 12g carbohydrate (3g sugars, 0 fiber), 2g protein.

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    • 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 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 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.

    Test Kitchen Tips
  • Don't worry if your dough looks a little dry and crumbly before you pop it in the fridge. It will come together beautifully after it rests.
  • Avoid blowouts! Cutting slits in pastry allows steam to escape.
  • This dough isn't sweetened, so it works well with savory fillings, too. Use about a tablespoon of filling per pie, and finish with a grind of coarse pepper instead of sugar.
  • Originally published as Hand-Held Apple Pies in Taste of Home Christmas Annual Annual 2013, p131

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    Reviews forHand-Held Apple Pies

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    MY REVIEW
    walkerjo User ID: 7514182 284222
    Reviewed Feb. 25, 2018

    "Sorry, cheated & used ready made pie crust. But they are so good. Freeze well, too."

    MY REVIEW
    Ann User ID: 9290548 282466
    Reviewed Jan. 22, 2018

    "Dough was a bit difficult to work with on my first try, and of course they didn't look like the picture, but wowsa ~ these are really good! Yes, I used parchment paper in the cookie sheets. At my house we judge a recipe by if it's a keeper or not, and this one is! Well worth the time and effort ~ my husband is a big pie lover and he loved these!"

    MY REVIEW
    Terri User ID: 9260975 282143
    Reviewed Jan. 15, 2018

    "Mary, have you tried Greek Yogurt to replace cream cheese? I've used it to replace sour cream and cream cheese before with no probs."

    MY REVIEW
    Robyn User ID: 9333666 278214
    Reviewed Nov. 23, 2017

    "Made this and they were so delicious. A big hit with all."

    MY REVIEW
    No_Time_To_Cook User ID: 6334849 276206
    Reviewed Oct. 12, 2017

    "Four stars for flavor. A little more time consuming than I thought. Mine did not come looking as pretty as the picture, and I definitely needed to grease cookie sheet or use parchment paper, as they stuck to the pan."

    MY REVIEW
    Mary User ID: 9159565 269575
    Reviewed Jul. 16, 2017

    "What could I use instead f cream cheese as I am very Lactaid intolerant? Thanks for any help!"

    MY REVIEW
    tnea User ID: 7878350 261735
    Reviewed Feb. 24, 2017

    "Very good and easy to make. I do not keep allspice so I used a little more cinnamon. Used Granny Smith Apples as I love the tartness. Will make a double batch next time."

    MY REVIEW
    omaron User ID: 8548106 256905
    Reviewed Nov. 17, 2016

    "Made these for my family last week, was testing the recipe as I wanted to take them to a get together, they were delicious - even my son who is very picky loved them. Will certainly make them for our get together. Really delicious warmed up and served with a little ice cream."

    MY REVIEW
    Sweethart721 User ID: 3236169 255519
    Reviewed Oct. 16, 2016

    "These are amazing! The crust is so flakey! Making more tomorrow!"

    MY REVIEW
    lisamaria User ID: 5442232 255458
    Reviewed Oct. 15, 2016 Edited Oct. 16, 2016

    "I was so excited to make these, but I was a bit disappointed with the end result. The crust was a little bland, and the apples definitely need more flavor. If I made these again, I would have to tweak the recipe for sure."

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