Toffee Apple Hand Pies

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Yield: 6 hand pies.

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With the increasing popularity of hand/pocket pies these days, we figured it was about time to develop one based on the iconic apple pie. We've taken a basic apple and cinnamon filling one step further by incorporating our latest "add-in" to the mix: toffee crunch. The crunch melts just enough within the confines of the crust to lend these hand-held pies a salty-sweet, gooey interior.

Toffee Apple Hand Pies

star rating (1) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 6 hand pies.
Published: 09/23/2013

Ingredients

Crust

  • 2 cups peeled and chopped fresh apple, in 1/2" pieces (about 2 medium apples)
  • 1/4 cup sugar
  • 1 teaspoon ground cinnamon
  • dash of salt
  • 1 teaspoon lemon juice
  • 1/2 cup Toffee Crunch (first choice), or butterscotch chips

Topping

  • 1 large egg beaten with 1 tablespoon cold water
  • sparkling sugar, for extra crunch and decoration

Directions

1) Preheat the oven to 425°F. Grease a baking sheet, or line it with parchment.

2) Roll the dough 3/8" thick on a floured surface. Using a mini pie mold, 6" cutter, or circle template, cut out 12 circles, re-rolling the dough as necessary.

3) To make the filling: Combine all the filling ingredients. Preparing the filling after rolling out the dough will prevent the apples from sitting and becoming too watery.

4) Place 1/3 cup of filling in the center of each of 6 pastry circles.

5) Dampen the dough around the filling with the egg wash, and top with an unfilled pastry circle.

6) Seal with the help of a pie mold, or by pinching the edges with your fingers or a fork.

7) Brush the top of the pies with the egg wash, and sprinkle with sparkling sugar, if desired.

8) Place the pocket pies on a baking sheet, and bake for 10 minutes. Lower the temperature to 375°F and bake for an additional 10 to 15 minutes, until golden brown.

9) Remove the pies from the oven, and serve warm or at room temperature. Store any leftovers, well-wrapped, at room temperature for several days; freeze for longer storage.

Yield: 6 hand pies.

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