Most of the time when you see hand pies, they are typically fried. With this recipe, the pies are baked, which helps to reduce some calories, and gives them a lighter taste. You can use regular sugar, I used Swerve, which is a natural sweetener that does not impact blood sugar and measures cup for cup like regular sugar. You can also use stevia. The delicious glaze is what sends these tart apple pies over the top, and makes them irresistible. They are easy to make and do not take much time. Here’s how to make them:
Start by peeling and coring 4 large apples or 5 medium, and cut them up into 1/2-inch pieces and place into a pot with a cup of water and the juice of half a lemon (careful to keep out the seeds).
To the pot with the apples add 3/4 cup sugar, 1/8 teaspoon salt, 1/4 teaspoon cinnamon, 1 tablespoon of packed brown sugar, and 1 tablespoon of butter. Bring to a boil and cook until crisp tender, 1-2 minutes. Do not overcook or it will become applesauce. While it cooks, mix 2 tablespoons of corn starch with 1/4 cup of water and mix well, and add to the boiling apples and cook 1 minute until thickened.
Once thickened, remove from the heat immediately, place in a dish and cool to room temperature.
When apples are cooled, unfold your thawed puff pastry. Each box contains two sheets, and each sheet makes 3 pies so the whole box
Start by cutting one sheet at a time. Cut each sheet along the two folds and then across through the middle so you have six equal pieces, as shown above.
Separate the squares on a floured work surface or on a sheet of foil.
Preheat oven to 400 degrees, and line a large rimmed baking sheet with parchment paper. Then, take each square, a place about 2 tablespoons of apple mixture onto the dough avoiding touching the edges or it will make the dough soggy and they won’t stick together. Next, take another piece of dough and stretch it first on all sides until it is slightly larger than the bottom piece so it will cover the filling. Lay it on top gently without pressing on the filling and then press all the edges together around the filling.
Once you have the top on it and have pressed the seams, crimp the edges all around with a fork and place the pies on a large rimmed baking sheet lined with parchment paper.
Place the pan in a 400-degree oven for 20 – 25 minutes until golden brown. When done, remove from the oven and allow to cool for a few minutes. In the meantime, make the glaze. In a med bowl, mix 2 cups of powdered sugar with 1 teaspoon of vanilla, a pinch of salt, and 1/4 cup of milk. Mix well until smooth, and drizzle over the warm pies.
Once pies are glazed, place on cooling racks on top of aluminum foil or paper towels to catch any dripping glaze. Allow to cool at least 15 minutes before eating because filling is very hot. Can be eaten warm or cold. Store in a covered container in the frig. Pies can be warmed in the microwave before eating. Enjoy and happy cooking!
Prep Time: 30 minutes Cooking Time: 20- 25 minutes
Difficulty: Easy Servings: 6
Ingredients:
1 box puffed pastry that contains two sheets, thawed
4 large apples or 5 med
juice of half a lemon
1 cup water
3/4 cup sugar
1/8 teaspoon salt
1/4 teaspoon cinnamon
1 tablespoon butter
1 tablespoon packed brown sugar
Parchment paper
For the glaze:
2 cups powdered sugar
1 teaspoon vanilla
pinch of salt
1/4 cup of milk