Simple Apple Hand Pies
You know when you find a deal, and think that it’s too good to be true? Well, that’s what happened when I found $.99 per pound organic apples at Chucks last week. I thought… WOW… that’s a bargain. I’d never heard of Winesap apples, but they looked pretty, they were organic, and dang they were a good price… so I stocked up.
Turns out the flavor is fabulous, but they were mushy. Probably due to not really being in season, or sitting in the store too long, but nonetheless, this household prefers crisps apples. So, what to do? I have this fine collection of apples about to go bad because no one wants to eat mush. Well, it just so happens that I have refrigerated pie crust with no date to the prom… hmmm… how about some Apple Hand Pies for a breakfast treat?!?
Here is my experimental, quick, and easy Apple Hand Pie recipe. Enjoy!
Two refrigerated pie crusts
Preparation Time: 10 minutes (I’m slower than most though…)
Bake Time: 15 minutes
Makes: Two hand pies with some extra apples and pieces of dough to get creative with
- Preheat oven to 425
- If pie crusts are not room temperature, microwave on DEFROST for 20 to 60 seconds
- Unroll the pie crusts, and carve out four nice circles. I used a breakfast bowl with a 5.5″ diameter
- Slice the apples into thin slices and peel
- Put the apple slices into a ziplock bag, add 1/4 cup cinnamon, and shake until the cows come home. Make sure all apple slices are coated well.
- Pile apple slices onto two of the circles. Keep in mind that the top crust must go over the pile of apples, so it can’t be too large. But don’t skimp either. My first batch needed more apple filling.
- Put the remaining two crusts on top. Use a fork’s prongs to adhere the edges of the top and bottom crust. Use a knife to cut two slices in the top of the hand pie.
- Place both pies on an ungreased cookie sheet, and bake for 15-17 minutes. Be careful… these babies are HOT when they come out.
There you have it… simple as apple pie!