Easy Apple Hand Pies with Puff Pastry
User Reviews
5
Easy Apple Hand Pies with Puff Pastry
Description
The recipe starts by cooking diced Granny Smith apples with butter and brown sugar, allowing the fruit to soften while absorbing spices like cinnamon and vanilla. A lemon zest and juice add brightness, while a cornstarch slurry thickens the mixture for a jammy filling. Adding cognac or rum is optional, providing a warm, fruity note.
The filling is cooled before being spooned onto thawed puff pastry squares. Each square is folded over and sealed, with three slits cut on top to release steam. A beaten egg wash helps form a golden crust during baking, which takes 20-25 minutes at 375°F until the pies are bubbly and golden. A sprinkle of cinnamon sugar after baking adds extra sweetness and texture.
The hand pies are portable and can be served warm with vanilla ice cream for a comforting dessert. The flaky pastry contrasts nicely with the soft, spiced apple interior. The recipe balances sweet, tart, and spiced flavors in an easy individual portion size.
Leftover pies can be stored at room temperature for up to two days in an airtight container. Cutting slits on top before baking is important to prevent sogginess from steam buildup.
Ingredients
- 5 apple Granny Smith variety
- 3 tablespoons butter unsalted
- 1 cup dark brown sugar packed
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons cognac optional, or rum
- 1 box puff pastry thawed
- 1 egg beaten
- 2 teaspoons cinnamon sugar
Cornstarch Slurry
- 2 tablespoons water
- 2 tablespoons corn starch
Instructions
- Peel and dice the apples, then set them aside.
- In a large skillet, melt the butter, then add apples and toss to coat them with the butter. Next, stir in the brown sugar and cinnamon and simmer over medium heat.
- Stir constantly for 5 minutes while adding lemon juice, lemon zest, and vanilla.
- Add the cornstarch slurry and cook for an additional 3 minutes. Stir in the cognac or rum, if using. Then, turn off the heat and set it aside to cool.
- Preheat the oven to 375°F.
- Cut your puff pastry into 8 equal pieces. Spoon one tablespoon of cooled apple filling onto each piece of puff pastry, then fold it over and seal the edges with a fork. Create 3 slits at the top and brush with a beaten egg.
- Bake for 20-25 minutes, or until your apple pies are bubbly. Sprinkle with cinnamon sugar.
- Serve with vanilla ice cream.
Notes
- Store leftover hand pies in an airtight container at room temperature for up to two days to maintain freshness.
- Cut slits in the tops of the pies before baking to allow steam to escape and prevent sogginess.
User Reviews
Overall Rating
5
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