These little Apple Butter Hand Pies are a grown-up version of the ones you loved as a kid, but so much better.
This is the time of year when my bad habits are on full display.
Some examples include pie for breakfast, eating dessert twice in one day and ordering french fries with a side of ranch dressing whenever they are available.
I’ve thought about this, and it’s a clear case of eating my feelings 🙂
Because I’m trying not to freak out.
In the month or so ahead, there’s a million extra things to do.
Baking, candy making, presents to buy and wrap.
Plus a few parties and holiday lunch dates too.
I’ve been splurging at every turn, because this time of year – and yes, I know I’m a full week early – you get a free pass on all of it.
Eat the pie! Drink the booze!
It’s totally acceptable all the way until January!
These Apple Butter Hand Pies are next-level from the grocery store variety.
When I was a kid, I loved the strawberry flavor with pink frosting and sprinkles on top, but hated the dry and bland crust edges.
That problem is solved with this recipe, plus they’re fun to eat.
You could totally have one for breakfast, then another after dinner with a scoop of ice cream 🙂
A friend bought me the patterned rolling pin on Etsy. I love the way it looks to dress up this store-bought pastry dough.
Also, I had to make these pies twice because my dog Junie licked and tugged and nibbled the entire side of dough the first time.
She was trying to help.
Here’s a tip: make these ahead for the freezer! Just pull them out and bake whenever you want a warm little pie.
- Makes 6 hand pies
- Large baking sheet lined with parchment paper (note: I spread a little olive oil on the sheet with my fingers for extra insurance that nothing will stick)
- 1 package (14.1 oz) refrigerated piecrust
- 1 large egg
- 1/4 teaspoon salt, divided
- 1 teaspoon water
- 1/2 cup apple butter, plus 1 more tablespoon for the glaze (note: I used Maple Apple Butter from Williams Sonoma)
- 2 tablespoons fine (bakers) sugar
- 1 cup powdered sugar
- 2 tablespoons maple syrup
- 1/8 teaspoon salt
- 1 tablespoon milk ( I used plain almond milk)
- 1 tablespoon plus 1 teaspoon apple butter
- 2 tablespoons sliced almonds
- Preheat oven to 425 degrees
- Using a rolling pin, roll each of the two piecrusts on a lightly floured surface vertically into a 14" oval.
- Trim and discard rounded ends, then cut each crust into 6 - 4 inch rectangles (squares) using a sharp knife. Use a patterned rolling pin on one side if desired.
- Place 6 of the squares on the lined baking sheet.
- In a small bowl, whisk together the egg with 1/8 teaspoon of salt and 1 teaspoon water.
- Spoon 1 tablespoon plus 1 teaspoon of apple butter in the center of each square, smoothing out with the back of a spoon, but leaving about an inch of space around the edges.
- Brush edges of the pastry with some of the egg mixture, and top each one with the remaining piecrust squares, pressing the edges to seal with a fork or back end of a spoon.
- Refrigerate for 30 minutes.
- Remove from fridge and brush the top of each pie with the remaining egg mixture.
- Sprinkle the top of each pie with a teaspoon of fine sugar.
- Cut a small line in the middle of each pastry to allow steam to escape.
- Place in hot oven and bake for 20-25 minutes until golden brown. Cool on wire rack for about 15 minutes.
- In a medium sized bowl, whisk the powdered sugar, maple syrup, remaining 1/8 teaspoon of salt, and 1 tablespoon milk. Add the apple butter and whisk with a fork until smooth.
- Drizzle the glaze on top of each pie and sprinkle with sliced almonds.
- Note: Unbaked pies can be frozen for a month. When serving, bake the frozen pastries in a preheated 425 oven for 25-30 minutes until golden brown.
Want more pie? Check out these other Studio Delicious recipes:
SOURCE: Studio Delicious adapted from People