Featured Video: Homemade Cinnamon Apple Filling
Fall in Love with Fall with these flaky, buttery Apple Hand Pies. They may be small in size, but they surely delivered that delicious taste that you get from full size apple pie.
I love mini apple desserts, as you can probably tell from previous Fall posts. Most of them if not small batch are bite size like this Apple Hand Pie because that’s how I enjoy apple pastry. Just the right amount of filling, not too much to become overwhelming and too less for people eating it will have to guess what’s inside the pie.
Hand Pie Made From Puff Pastry, the BEST!
If you look closely, you will noticed how flaky it is, and how stable the pastry crust. The top is crunchy and nicely browned, and even after bringing it to work, it still remained stable and not soggy and soft. The texture is also not bread like and not dense or hard.
The Filling, Nothing Beats Homemade Apple Filling
I used my homemade Cinnamon Apple Filling to make this pie. It has the right level of sweet and tart taste, soft almost like a jam with chunks of sweet caramelized apple. My homemade apple filling uses only 5 simple ingredients and it is so easy to make. I normally make a huge batch of it and have it stored in the refrigerator for future use. I had used it for my Mini Caramel Apple Tart, Cinnamon Glazed Apple Turnover, Apple Crumb Bars, Apple Muffin, Apple Cinnamon Roll, Apple Cheese Danish, Mini Apple Pie and MORE. So do not hesitate to make a large batch, you will not have a problem finishing it. Look The puff pastry crust and the apple filling are a perfect combination.
One good thing about this pie is that you can make it ahead of time like even 2-3 months ahead of time and have it frozen. Shape it and fill it then freeze it. When you feel like having it, bake straight from the freezer, no need to thaw. You will only need to add about 5-8 more minutes in baking time or until jay the top turned brown. I had few packs of these in my freezer, and this morning when I was looking for something to bring at work, I just pulled out 1 pack straight from the freezer and baked it. That gave me more time to enjoy my morning. You can do the same, give this recipe a try and let me know how it goes.
Let me show you how I made this. Let’s get started!
Advantage of Using Homemade Puff Pastry
I always have store-bought Puff Pastry on hand in case I have no time to make my own. I wouldn’t deny it that store-bought Puff Pastry provided me with a lot of ease and comfort and does saves me a lot of time. However, If I can make my own, I always making one at home. The major difference that I noticed between store-bought and homemade is the texture of the pastry after few hours of baking. Store-bought puff pastry tends to get soggy faster than homemade. Homemade Puff Pastry tends to be me stable longer, it doesn’t get soft and soggy as fast as store-bought. So if I am taking it to go for sharing with friends get together or at the office, I always use my homemade puff pastry, otherwise I don’t mind using the store-bought If I am serving it immediately. In the end, it is really your choice, I leave it up to you whether to use homemade or store-bought.
How To Make Homemade Puff Pastry, Simplified Version
- Puff Pastry – I used my Homemade Puff Pastry (video at the end of the post)
- Apple Filling – I used my Homemade Cinnamon Apple Filling (video above)
- Egg Wash – 1 beaten egg + 1 tsp water or milk
- 2 tbsp flour – for dipping the fork while sealing
- 1 tbsp granulated or coarse sugar – for sprinkling before baking
- Make the Puff Pastry: This can be made ahead of time, keep refrigerated or freeze until ready to use. Click on the link for the recipe (with VIDEO)
- Alternatively, you can use store-bought or even Homemade Pie Crust
- Make the Cinnamon Apple Filling: It is advisable to make ahead of time, keep refrigerated until ready to use. Making it before hand will give the filling time to cool and thicken. Remove excess syrup before using as filling. Watch the recipe VIDEO above.
- Cut: Using a 3-inch cookie cutter or bottom of a glass, make 16 cut outs. You will have 8 pieces of pie. You can use a bigger cookie cutter or cut it in any shape you like.
- Fill the center of the 8 pieces with 1 tbsp of Cinnamon Apple Filling. Brush the side with water and cover each piece with another of cutout dough. You should end up with 8 pieces of pie.
- Seal: Dip the fork into the flour. Press the edge with fork, dipping the fork back into the flour as needed to prevent it from sticking to the dough.
- Chill: Chill the pie for minimum 15 minutes in the freezer or freeze it for later use. bake straight from the freezer, no need to thaw.
- Egg Wash: Brush top with egg wash and sprinkle top with granulated or coarse sugar.
- Bake at pre-heated 350F for 30 – 35 minutes or until top turned brown and puff-up.
Makes 8 pieces
Other Fall Favorites:
- Cinnamon Glazed Apple Turnover (VIDEO)
- Baked Apple with Walnuts
- Mini Caramel Apple Tarts
- Homemade Apple Filling (VIDEO)
- Caramel Apple Crumb Bars
- 12 Fall Soup To Keep You Warm
- Apple Streusel Muffin (VIDEO)
- Cinnamon Apple Roll
- Easy Sheet Pan Chicken Dinner
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