Easy Apple Hand Pies with Puff Pastry
Delicious, buttery apple hand pies made with store-bought puff pastry and an easy homemade apple pie filling. The perfect fall dessert!
Servings: 8 hand pies
Cost: 6
Ingredients
- 5 Granny Smith apples
- 3 tablespoons unsalted butter
- 1 cup dark brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest (from 1 small lemon)
- 2 tablespoons cognac or rum optional
- 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 the apples and toss to coat them with the butter. Stir in the brown sugar and cinnamon and simmer for 1 to 2 minutes over medium heat.
- Add the lemon juice, lemon zest, and vanilla. Cook, stirring constantly, for 5 minutes until the apples start to soften.
- Stir in the cornstarch slurry and cook for an additional 3 minutes until softened. 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. Line a baking sheet with parchment paper.
- Cut your puff pastry into 8 equal pieces. Place the pieces on the prepared baking sheet.
- Spoon a spoonful or two of the 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 to 25 minutes, or until your apple pies are bubbly. Sprinkle with cinnamon sugar while they are still warm.
- Serve with vanilla ice cream.
Notes
IMPORTANT NOTE: Don't forget to cut slits in the top of the pies before baking as this helps the steam escape while baking.
Storage: Store leftovers in an airtight container at room temperature for up to 2 days.