Hey – I’m back! And back with some fall goodies that I can’t wait to share with you in the coming weeks.

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I don’t know about you, but fall has always been my absolute favorite season – there’s so much to love!

1. Pumpkin everything
2. The pleasant thoughts of cool weather, crisp air; walks crunching through the color changed leaves… (< Note: these thoughts exist only in my dreams because I live in Texas and, well, it’s still 80+ degrees)
3. The anticipation of Halloween then Thanksgiving
4. Pleasant aromas floating through the house
5. Loads of baking (loads of pounds gained…)
6. Fall baseball!! < That is, until your team gets knocked out of the playoffs early… (not going to go there – too much heartache (I’m looking at you Texas Rangers!))
7. Warm, golden sunlight
8. The Sate Fair
9. Pumpkin everything… oh wait, I said that already
10. My brother’s apple pie (not to mention my mom gets into pie baking mode – love!)

I think you get the point: me + fall = ☺

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Speaking of apple pie though, I have a deliciously easy recipe that you need to add to your fall baking repertoire. I haven’t always been a big fan of apple pie; I loved my brother’s irresistible crust soaked with the juices from the filling, but the filling itself – not so much. However, over the past few years my taste buds have done some major changing and refining and will now accept some foods as likable and also try previously “no thank you” foods. This includes apple pie. So, I’m happy to say that my grandfather’s apple pie ♥ gene passed down to me after all: I now love apple pie – all of it.

(You hear that, Hunter?? That’s code for: it’s time to get baking! I’ll get some granny smith’s at the store this week, k?) < pardon the personal message to my brother there…

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Last year I posted a killer recipe for fried apple pies (mmm… I could use one right now) and can’t wait for you to try these as well. What we are going to do is take some puff pastry – I love puff pastry, it’s so versatile – fill it with a luscious apple pie filling, bake, and top with a maple glaze to finish. And there you have it: fall, right in the palms of your hands.

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I love this recipe as it is easy (I used prepared puff pastry to make life easier, but feel free to make your own and then send some my way, please?), and delicious – a combination hard to pass up. And the glaze on top provides us with a delicious prelude to the flaky, succulent goodness beneath. I didn’t time it, but from start to finish, you should have these pies from oven to mouth in 1 hour or less – can’t get much better than that.

If you make these pies (please do!) I would love to know how you liked them – so if you could comment, email, or tag me (@sempredolceblog) on social media, I would be a bundle of happiness!

Cottura felice!

The lowdown: These hand pies begin with a flaky puff pastry crust before biting into the luscious apple pie filling inside; topped with a spiced maple glaze and easy to make, these Apple Hand Pies are a treat hard to pass up! 

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12

Apple Hand Pies with Maple Glaze
Save RecipeSave Recipe

Ingredients

  • 4 C. apples (about 3 large - granny smith work well), peeled and cut into small cubes
  • 2 tsp. lemon juice
  • 1/4 C. granulated sugar
  • 1/4 C. brown sugar, firmly packed
  • 1/4 tsp. cinnamon
  • 1/8 tsp. nutmeg
  • 2 sheets puff pastry, thawed (I used 1 (17.3 oz) box of puff pastry sheets)
  • Glaze:
  • 3/4 C. powdered sugar
  • 2 Tbsp. maple syrup
  • 1 Tbsp. milk
  • 1/2 tsp. vanilla extract
  • 1/4 tsp. cinnamon
  • 1 pinch ground cloves

Instructions

  1. In a medium/large bowl, toss apples with the lemon juice.
  2. In a small bowl, combine the next 4 ingredients.
  3. Spoon mixture over apples and toss gently to coat.
  4. Place apple mixture in a frying pan over medium-high heat, covered, for about 10 minutes; stirring occasionally until juices begin to bubble.
  5. Remove from heat and set aside.
  6. Preheat oven to 400° f. and line 2 baking sheets with parchment paper.
  7. Working on a floured surface, roll one puff pastry sheet to about 15 1/2 in. in length and 9 1/2 in. wide.
  8. Divide and cut into 3 (5 in. W) rectangles; then, divide and cut each rectangle in half.
  9. Finally, divide and cut each rectangle half into... 1/2. < all about the 1/2's here!
  10. Set halves aside in pairs of two (6 pairs per sheet). Repeat steps 7-10 with second pastry sheet.
  11. For each pair of puff pastry: on one half, spoon about 1 tbsp. of filling, leaving a little bit of room around the edges. Place second half on top and lightly press around the edges to seal.
  12. Then, take a fork and press around the edges to seal completely. Repeat with remaining pastry pairs - in the end you should have 12 hand pies.
  13. Divide pies between baking sheets, placing about 2 in. apart.
  14. In a small bowl, whisk together 1 egg with a small splash of heavy (or whipping) cream and brush over tops of pies.
  15. Bake for 12-14 minutes, or until golden brown on top.
  16. Remove from oven and allow to cool. While pies are cooling, make glaze.
  17. For the glaze: sift powdered sugar into small bowl. Add remaining ingredients and whisk to combine.
  18. When pies are cool enough to handle, pour some glaze onto a dish (I used a medium-sized plate). Dip each pie top into glaze, making sure tops are completely covered. Refill dish with glaze as needed until all pies have been covered.
  19. Let pies sit for a few minutes to allow glaze to set.
  20. Serve warm.

Notes

The apple filling can also be made and used as a pancake/waffle topper - delicioso!

Filling adapted from Southern Living Glaze adapted from Epicurious

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https://sempre-dolce.com/apple-hand-pies-with-maple-glaze/

 

Lexi
6 Comments

6 comments on “Apple Hand Pies with Maple Glaze”

  1. Breakfast, snack, dessert... heck, throw lunch and dinner in there too, these are totally amazing for all occasions. Love the warm and rustic inside and light and fluffy puff pastry on the outside! Need one (or several) of these in my life ASAP!
    • They are best when eaten fresh, but if you don't mind them not being absolutely fresh, you can make make them a day ahead - you just might want to warm them up slightly before serving. :) Also, since one of the most time consuming steps is making the filling, you could make that a day ahead and store in the fridge and then complete the remaining steps the next day. Or, my final suggestion would be - I haven't tried this personally so I can't tell you how they would turn out - to make and assemble up to the point of baking (except the egg wash), store in the fridge overnight then bake (applying the egg wash before baking) and glaze the next day. I hope this helps - enjoy! :)

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