It’s apple season!!! Yayyyy! McIntosh and Granny Smith and Honeycrisps, oh my!
One of the things on my bucket list is to visit an apple orchard and pick my own apples. My home state doesn’t have any, sadly (orange groves and strawberry patches for miles, though), but one of these days I’m gonna get to one, and then my only problems will be which apples to eat first, and how to get them all home!
Of course, whipping up a batch of these Mini Cinnamon Apple Hand Pies will be the first thing I do when I get them there!
Cooking and baking with apples is one of my favorite fall activities (next to pumpkin carving and wearing furry boots). There is no recipe that an apple or two won’t enhance, from pie to pork chop.
And there’s no apple recipe that a little cinnamon doesn’t make more delicious, amirite?
Cinnamon and apples just go together, there’s no denying, and the combo is a fall favorite. I took one of the ultimate fall desserts – the apple pie – and shrunk it down to a hand pie perfect for snacking, and then pumped it full of spiced apple goodness.
These little guys are great for big and small hands alike, but I think the small one will appreciate them the most – no forks involved!
Although you might wanna keep a napkin or two handy, especially if you plan to eat them warm!
Ingredients
- 2 cups apples, peeled and diced
- 2 tablespoons flour
- 1 teaspoon lemon juice
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch ground ginger
- Pinch ground cloves
- Pinch kosher salt
- 1 box pre-made pie crusts
- 1 egg
- 1 Tablespoon water
- Turbinado sugar, for garnish
Instructions
- Preheat oven to 425 degrees. Line 2 baking sheets with parchment paper, set aside.
- Toss apples, lemon juice, flour, sugars, spices, and salt in a bowl. Set aside.
- Follow directions on box to thaw pie crust, then, on a lightly floured surface, roll out dough rounds to about 1/8" thickness. Using a 3" cookie cutter or rim of a glass, cut circles from dough and place them on lined baking sheets. Re-roll dough scraps and cut more circles, then repeat with second dough round. You should end up with approximately 38-42 rounds.
- Spoon 2-3 Tablespoons of apple filling in the center of half of the dough rounds, and top each one with another round. Pinch to seal, then secure each with the tines of a fork.
- Whisk together the egg and water in a small bowl. Brush the eggwash on each pie, then sprinkle with turbinado sugar. Cut 2-3 slits in the top of each pie to vent.
- Bake 13-16 minutes in your preheated oven, until golden brown. Enjoy!
What is your favorite way to cook and bake with apples in the fall?
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