Apple Hand Pie Recipe from Taste of Home Fall is when apples are at their best and so plentiful in the markets. This simple hand pie recipe uses your favorite crust recipe or go ahead and purchase one in the freezer section of your favorite store. Make the hand pie process easier by purchasing an inexpensive

 or . They’re under $10 and can be used for so many different recipes. Use raw sugar on the topping for a crunchy addition to these fall harvest goodies. Perfect for a dessert table, church bake sale, or dinner with friends. Add a bowl of whipped cream and serve them warm.
Apple Hand Pies By Taste of Home
Yield: 10-12
Prep Time: 
Cooking Time: 
Total Time: 
Ingredients
  • 2 c uniformly chopped apples, washed and peeled (we like Granny Smith, Pink Lady, or Gravenstein)
  • ⅓ c roughly chopped walnuts
  • ¼ c packed brown sugar
  • ¼ c raisins
  • 1 Tbl all-purpose flour
  • ½ tsp lemon zest
  • ½ tsp ground cinnamon
  • Pastry for double-crust pie (homemade or purchased)
  • Milk
  • Sugar
Instructions
  1. In a large bowl, combine apples, walnuts, brown sugar, raisins, flour, lemon peel, and cinnamon with gently a large spoon; set aside.
  2. Roll pastry to ⅛-in. thickness. Cut into 5-in. circles (or use a empanada or hand pie maker). Spoon about ¼ cup apple mixture into center of each circle; moisten the edges of the pastry with water; and fold over and seal edges with a fork.
  3. Place on a greased baking sheet or one lined with a silicone liner. Bake at 450° for 10 minutes. Reduce heat to 400°; bake an additional 10 minutes or until lightly browned.
  4. Remove from the oven and brush each hand pie with milk and sprinkle with the sugar.
  5. Return to oven; bake 5 minutes longer.

Apple Hand Pie Recipe Tips

Cutting the apples uniformly means they’ll cook at the same rate – you won’t have overcooked apple sauce in one area of your pie and raw apples in another. Invest in a

– we prefer a metal spiral peeler. It will last your lifetime. Use good quality apples that are not soft, and cut out any brown or bruised areas. I always use organic apples because apples are among the most heavily sprayed crops and the ones that retain more of the poisons sprayed on them in the field, even after washing.

Excerpted from Taste of Home Recipes Across America: 735 of the Best Recipes from Across the Nation and used with permission

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