Hand Held Apple Pies Recipes

Steps:

• Line a baking sheet with a silicone mat or parchment paper.
• Cut peeled and cored apples into quarters, cut each quarter into 3 wedges, and cut wedges into chunks.
• Melt butter in a large skillet over medium heat; let butter brown to a light golden color and until butter smells toasted, about 1 minute. Stir apples into hot butter; sprinkle with salt, white sugar, and brown sugar. Cook and stir apple mixture until apples are softened, about 5 minutes. Mix in cinnamon and water; continue cooking until apples are soft and sticky, 1 to 2 more minutes. Spread apple filling onto a plate to cool.
• Preheat oven to 400 degrees F (200 degrees C).
• Form a dough piece into a ball, place on a floured work surface, and roll into a circle about 8 inches in diameter. Spoon 1/3 to 1/2 cup apple filling in the center. Fold dough over filling, leaving about 1 inch of dough on the bottom side visible below the top side. Gently press dough closed around filling, using your fingertips.
• Fold the overhanging bottom part of the dough up over the top edge, working your way around the crust, and pinch the overhang tightly to the top part of the crust.
• Crimp the edge tightly closed, pinching a little bit of dough with the thumb and forefinger of one hand and using your index finger on the other hand to push a small notch into the pinched dough. Continue pinching and notching all the way around until the crust is tightly crimped together. Repeat with remaining dough and filling. Transfer pies onto prepared baking sheet.
• Whisk egg with milk in a small bowl until thoroughly combined. Brush top of each hand pie with egg mixture and sprinkle with about 1/4 teaspoon white sugar. Cut 3 small vent holes in the top of each pie.
• Bake in the preheated oven until pies are golden brown and filling is bubbling, 25 to 30 minutes. Let cool for at least 15 minutes before serving.

Steps:

• Preheat oven to 375 degrees F. Line 2 baking sheets with parchment. Microwave the butter, brown sugar and cinnamon in a medium microwave-safe bowl until melted, about 1 minute.
• Cut the apples, crosswise, into slices between 1/4-and-1/2-inch thick, using only full size slices from the center of the apple. You should get 4 slices from each apple, each about 2 inches in diameter. Remove the cores from the apples with a small round cutter or apple corer to make rings. Add the apples to the butter mixture and turn to coat well, taking care not to break the slices.
• Unroll the pie crusts and roll each on a floured surface into 13-inch rounds. Use a 4 inch round cutter to cut 8 rounds from each piece of dough (gathering the scraps and rerolling the dough as needed). (See Cook's Note.) Arrange half of the rounds on the prepared baking sheets and brush all over with the egg. Center an apple slice on each round and spoon any juices left in the bowl in the center of the slice. Place a caramel piece in the center of each slice.
• Lay the remaining dough rounds over each apple slice and press the edges gently to seal, then crimp the edges with a fork. Cut small slits in the dough for air vents. Brush the tops with beaten egg and sprinkle generously with granulated sugar.
• Bake, rotating the trays from top to bottom halfway through baking time, until the crust is golden brown and crisp,18 to 20 minutes. Cool on the baking sheet at least 15 minutes before serving.

Steps:

• Heat a large cast-iron skillet over medium heat. Add the brown sugar, butter and 1 tablespoon water. Cook, stirring, until the sugar is dissolved and the mixture is bubbling. Add the apples, vanilla, salt, cinnamon and lemon juice. Mix together the cornstarch and 1 tablespoon water in a small bowl to create a slurry. Add the cornstarch mixture to the skillet and stir to combine. Cook, stirring occasionally, until the apples are tender, about 5 minutes. Pour into a heatproof bowl and let cool completely. You can make this ahead of time and chill in the fridge a day or so in advance if needed.
• To make the pies, roll each biscuit into about a 5-inch circle that is about 1/8 inch thick. Spoon 2 generous tablespoons of the apple filling on each round of dough, just off center. Use your finger and run a little water around the edges to help them seal completely. Fold one half of each circle over onto the other half and seal in the apple filling, forcing out any air that you can. Press the edges together and crimp with a fork. Continue until they're all assembled.
• Heat the oil in a high-sided skillet over medium heat until it reaches 350 degrees F. Fry the pies 2 or 3 at a time for about 5 minutes, carefully turning them halfway through. Remove them to a paper towel-lined baking sheet to drain.
• When all the pies are fried, sift the confectioners' sugar over top. Serve with Cinnamon-Caramel Sauce or store-bought caramel sauce.
• Mix the brown sugar, half-and-half, butter and a pinch of salt in a saucepan over medium-low heat. Cook, whisking gently, until it thickens, 2 to 3 minutes. Whisk in the vanilla, cinnamon and a second pinch of salt and cook another minute to thicken further. Turn off the heat and allow to cool to room temperature before serving. Chill if not using immediately.

Steps:

• 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.

Steps:

• Unroll the pie dough and cut using a round or flower shaped cookie cutter.
• Place each round into a muffin tin and bake until golden brown (about 10 minutes) at the temperature suggested by manufacturer.
• In a large skillet or saucepan, melt butter over medium heat; add apples. Cook, stirring constantly, until apples are almost tender, about 6-7 minutes.
• Dissolve cornstarch in water; add to skillet. Stir in brown sugar and cinnamon. Boil for 2 minutes, stirring occasionally. Remove from heat and add to baked mini crusts.
• To make the topping: mix cinnamon, rolled oats brown sugar and flour cut in butter and place topping on a baking sheet. Bake for 10 minutes or until light and crunchy.
• Let topping cool and place on top of apples.

Steps:

• For the pie dough: Combine the flour, sugar and salt in a food processor and pulse to combine. Add the shortening and butter and pulse until the mixture resembles coarse breadcrumbs. Add in the ice water and vinegar, 1 tablespoon at a time, and pulse until the mixture just comes together. Turn the dough out onto a large piece of plastic wrap and press into a large disc. Refrigerate for at least 1 hour.
• For the filling: Melt the butter in a large saute pan over medium-high heat and then saute the apples, stirring, until just starting to soften, 3 to 5 minutes. Sprinkle with the sugar and stir. Add the cinnamon, salt, ginger and nutmeg and cook, stirring, until some of the apples start to break apart (but most are still whole), about 4 minutes. Stir in the lemon juice and remove from the heat. Set aside to cool completely, about 30 minutes.
• Fill a deep pot halfway with oil and heat to 365 degrees F. Roll the dough out 1/8-inch thick on a lightly-floured surface. Cut out eighteen 4 1/2-inch-diameter circles, gathering and re-rolling the dough if necessary. Beat the egg in a small bowl with 1 tablespoon of water. Place about 1 heaping tablespoon of the apple filling into the center of each dough round. Brush the edge with some egg mixture and fold the dough over to make a half-moon shape. Press out the air and seal the edges with a fork. Repeat with the remaining filling and dough.
• Place 4 to 6 pies at a time into the hot oil and cook until golden brown, flipping as needed, about 5 minutes. Transfer to a paper towel-lined plate. Serve warm or at room temperature.
• Cook's Note: The pies can be frozen for up to 6 months before frying. Frozen pies will take about 8 minutes to fry. You can also refrigerate the pies for up to 2 hours before frying.

Steps:

• Tip the apples, brown sugar, cinnamon, nutmeg and butter into a saucepan set over a medium heat and simmer, stirring occasionally for 6-8 mins until the apples are soft. Tip the mixture into a bowl and leave to cool.
• Meanwhile, unroll the pastry with a short side facing you. Cut in half lengthways so you have two long rectangles, then cut each into five smaller rectangles, so you have 10 in total (they should be 12 x 7cm).
• Once the spiced apple mixture has cooled, toss with the cornflour. Spoon into the middle of half the pastry rectangles, leaving the remaining five empty. Brush some of the beaten egg over the exposed pastry around the apples, then carefully place the plain pastry rectangles on top of the filling. Press down around the sides so the filling is encased. Crimp the edges using a fork to seal, then use the tip of a knife to lightly cut three lines across the top of the pies so that steam can escape during cooking.
• Arrange the pies on a baking sheet lined with baking parchment and brush all over with more of the beaten egg. Chill for at least 30 mins in the fridge or 10 mins in the freezer. At this stage, the pies can be chilled for up to 24 hrs or individually covered and kept frozen for two months.
• Heat the oven to 200C/180C fan/gas 6. Brush with more of the beaten egg, sprinkle with the demerara sugar and bake for 15-20 mins, or until the pastry is golden (add another 10 mins if baking from frozen). Once baked and cooled, will keep in an airtight container at room temperature for up to three days.