Hand-Held Apple Pies Recipe

4.5 14 13
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 14 13
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.

    • 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
    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."

    MY REVIEW
    Mevans3301 User ID: 7680868 221745
    Reviewed Mar. 1, 2015

    "Super easy and super yummy !"

    MY REVIEW
    Leighb3 User ID: 7979812 221047
    Reviewed Feb. 21, 2015 Edited Aug. 17, 2015

    "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???"

    MY REVIEW
    Leeener User ID: 8255207 220255
    Reviewed Feb. 11, 2015

    "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."

    MY REVIEW
    gloriamama User ID: 8253164 220137
    Reviewed Feb. 9, 2015

    "I'm planing on making these"

    MY REVIEW
    pochurch User ID: 8251415 220049
    Reviewed Feb. 8, 2015

    "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."

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