Making an apple pie with one hand

Apple Hand Pies

Crisps & Pies
Last updated on: August 31, 2020

These Apple Hand Pies feature a sweet apple pie filling inside a buttery, flaky pie crust. So easy to make and perfect for fall!

Aside from cake recipes, some of the most requested recipes I get from readers are for pies. I can’t say I blame you all either. I mean, what’s not to love about a flaky pie crust with a delicious filling tucked inside?

I plan to post more pie recipes closer to Thanksgiving, but I couldn’t wait to share these adorable apple hand pies with you. While I love regular pie, I also love mini pies and hand pies because you can easily pick them up and they take a lot less time to bake!

Another thing that I love about these apple hand pies is that you can get as creative as you want with them. You can cut them larger and fold the pie crust to make them look more like a turnover or use different cookie cutters to shape them however you like.

Ingredients For This Recipe

These hand held apple pies come together with the same ingredients you’d use to make classic apple pie! Here’s what we’ll need for this fruit hand pie recipe:

• Pie dough: If you want to make these pies a little easier, then you can use store-bought pie crusts for the hand pie dough. If you want to stick with homemade pie crusts, I have a full tutorial here showing you how to make your own. Super easy too!
• Apples: You can use any kind of apples that you prefer for the filling, I really love to use a mix of Granny Smith and either Honeycrisp or Gala apples.
• Granulated sugar: You need some sugar to sweeten the filling.
• All-purpose flour: A little flour gets added to the filling to help it thicken up.
• Vanilla extract: Flavors the filling.
• Ground cinnamon & nutmeg: Feel free to add more or less to suit your own tastes.
• Egg & milk: Creates an egg wash, which helps the pie crust get that pretty golden color on top.
• Butter: The butter makes the filling a little richer, but I’ve tried these pies without it too and they taste just fine.

How to Make Apple Hand Pies

To make these hand pies, you’ll start by rolling out your pie crusts. Then, you’ll cut out your circles for the hand pies. I used a 3.5-inch cutter for these hand pies and I don’t suggest using one much smaller. If you want to shape your hand pies more like a turnover, then you can use a larger cutter and just adjust the baking time slightly if needed.

Once your circles are cut out, refrigerate them while you make the filling which is just a simple mixture of chopped apples, sugar, flour, vanilla extract, and spices.

Then, spoon the filling on top of half of your pie crust circles. You’ll only need about 2 to 3 tablespoons of filling per circle, just make sure to evenly distribute the filling the best that you can. You also want to leave some room at the edges so you can place the other pie crust circles on top and crimp the edges together.

I love to add a little bit of butter fruit pies, so I added some to these as well. I just cube about one tablespoon of butter into small pieces and add 1 to 2 pieces on top of the filling on each pie.

Once you’ve added the filling, top each pie with the other half of the remaining pie crust circles and crimp the edges with a fork. If you want to make the pie crusts stick together a little better, you can dampen the edges of the circles with a little water or your egg wash.

The egg wash is just a simple mixture of one egg and some milk that you’ll brush on top of the pies. You can also top your pies with some coarse sugar or leave them plain.

Once the pies are ready, just bake them until they’re golden brown and you can see the filling bubbling inside. You can either serve these while they’re warm or store them for a day or two until you’re ready to serve them.

How Do You Store Them?

Store the pies in an airtight container at room temperature or in the refrigerator for 3 to 4 days.

Can I Freeze These Hand Held Pies?

Yes, these mini apple hand pies freeze incredibly well. Freeze them on a baking sheet, then transfer them to a freezer bag once hardened. To thaw, place on your counter overnight.

Can I Use This Recipe to Make Regular Apple Pie?

If you’d like to make a classic apple pie rather than hand held apple pies, I suggest following my Apple Pie recipe instead.

Источник

15 популярных английских идиом о еде

Идиомы привносят в нашу речь яркость и разнообразие. Однако, если вы не являетесь носителем языка, то английские идиомы могут загнать вас в тупик. Даже если вы знакомы со всеми словами идиомы, истинный смысл выражения может остаться непонятным. Но не переживайте! Мы подготовили для вас список из 15 идиом на тему еды, чтобы вы смогли подкрепить свой лексикон и утолить духовный голод.

1) To be as cool as a cucumber ( дословно: прохладный, как огурец) — очень спокойный, уравновешенный, сдержанный.

Например: He was as cool as a cucumber. No one would think to look for him in a city where he’d been arrested for killing a cop.

2) To bring home the bacon ( дословно: приносить домой бекон) — зарабатывать на жизнь.

Например: His friends had all gone to college or were bringing home the bacon.

3) To buy a lemon ( дословно: купить лимон) — купить что-то плохое по качеству или бесполезное.

Например: Buying a second-hand car can mean buying a lemon.

4) To be full of beans ( дословно: полный бобов) — энергичный, активный, бодрый.

Например: It’s only 7 a.m. Why are you so full of beans early in the morning?

5) To butter someone up ( дословно: подмаслить) — задобрить, расположить к себе.

Например: He’s always trying to butter up the boss.

6) Two peas in a pod ( дословно: две горошины в стручке) — очень похожи.

Например: My mother and I are like two peas in a pod.

7) To be the cream of the crop (дословно: самые сливки) — лучший из лучших.

Например: She was one of the best tennis players of her generation. Many people thought she is even the cream of the crop.

8) A piece of cake ( дословно: кусок торта) — что-то очень простое, пара пустяков.

Например: I found the exam quite easy. It was a piece of cake for me.

9) A hard/tough nut to crack ( дословно: орех, который трудно расколоть) — тяжелый для понимания; проблема, которую сложно решить.

Например: Trigonometry is a real hard nut to crack.

10) An apple of one’s eye ( дословно: зеница ока) — любимчик; что-то очень важное.

Например: She is the apple of her father’s eye.

11) To take something with a pinch of salt ( дословно: относиться к чему-то с щепоткой соли) — воспринимать что-то не всерьез.

Например: If I were you, I’d take everything he says with a pinch of salt.

12) To eat humble pie ( дословно: съесть скромный пирог) — признать свою неправоту.

Например: If I’m wrong, I’ll eat humble pie.

13) To go bananas — сходить с ума.

Например: The British press has gone bananas, proclaiming the end of civilization as we know it.

14) To chew the fat ( дословно: жевать жир) — долго разговаривать (иногда это выражение используется в негативном смысле как «сплетничать»).

Например: They met up once a year to chew the fat about the old days.

15) To compare apples to oranges ( дословно: сравнивать яблоки с апельсинами) — сравнивать совершенно разные вещи

Например: Comparing my current job to the previous one is like comparing apples to oranges.

Не обязательно заучивать все идиомы сразу. Попробуйте начать использовать их в речи постепенно для лучшего запоминания. А если хотите еще больше расширить свой словарный запас, то мы ждем вас на наших курсах в English First!

Источник

Apple Hand Pies

Apple Hand Pies are the perfect twist on a classic apple pie. These Mini Apple Cheddar Pies have a cooked apple filling, and are made with a flaky sharp cheddar pie dough.

Table of contents

Apple Hand Pies

Hi hi! Just popping in to share the recipe for these Apple Hand Pies! Hand pies are basically a mini, handheld pie, and I love making them. These apple hand pies have an easy precooked apple pie filling, and a sharp cheddar pie dough, which is a super fun twist on a regular pie dough recipe. Just trust me on this one. These apple hand pies are super flaky, and can be finished any way that you like. I went for a braided lattice of varying thicknesses, which I think looks so cute all baked up!

• 
• 

Apple Cheddar Pie

This apple hand pie recipe has a slightly unique twist to it — it has a sharp cheddar pie dough. Adding cheese to pie crust is an amazing way to add a super subtle but crazy delicious flavour to your crust. It is as simple as adding some freshly grated sharp cheese such as a sharp cheddar or an aged havarti to your pie dough when you combine the dry ingredients.

The cheese needs to be finely grated so that it incorporates into the pie dough, but it adds an amazing depth of flavour. You may be thinking to yourself ‘apple and cheese?! no thank you!’ but I just need you to trust me on this one. It’s so, so good. The slightly savoury flaky pie crust against the sweet precooked apple filling and then the crunchy sugar on the top is just the best thing ever. I hope you love it as much as I do!

When you are choosing a cheese to use in your cheesy pie dough, you want to go for something firm and aged. You could use a sharp cheddar, or I made these with an aged havarti and it was amazing. You could also incorporate some parmesan, or something like a manchego would be so good too.

Make sure that it is freshly grated. I use the smaller holes on a box grater to grate the cheese just as I am combining the dry ingredients for the pie.

Precooked Apple Pie Filling

These apple hand pies use a precooked apple pie filling, which I borrowed from this apple butterscotch pie that comes from Erin’s Pie Book. Using a precooked filling is super beneficial for a few reasons. It takes the guesswork out of the filling. By precooking your filling, you know how thick it is going to be before it goes into the oven, so you don’t have to worry about it not thickening up enough in the oven.

This is especially important for something like a hand pie. It also stops it going everywhere in the oven. The precooking of the apple means that the filling is easy to work with, and is a necessary step for a hand pie, as these only bake for 25 minutes, which would not be enough time to cook the apple filling and also get a beautiful flaky crust. The precooked filling is super easy to make:

• Combine melted butter, apples, brown sugar, cinnamon and salt in a pan and cook until the sugar and butter have melted and the apples have started to soften.
• While that is cooking, combine the flour and sugar in a bowl. This removes any lumps from the flour to prevent any lumps in your filling.
• Add the flour mixture to the pot and cook until it thickens.
• Transfer to a pan and leave to cool until you are ready to assemble. To cool it down fast, spread it onto a sheet pan, which increases the surface area and helps it to cool quickly.

How to make easy to work with Pie Dough

I use a little tip that my baking bestie Erin Mcdowell taught me — to laminate my pie dough after making it but before rolling it out for use. What this does it pops a few layers within the pie dough. This makes it homogenous and easy to work with but also still nice and flaky. So you get the best of both worlds — flaky AF pie dough which is super easy to work with. This is especially helpful for somethign like these apple hand pies which have a more intricate lattice. Here’s how you do this:

• Make your pie dough — For this recipe I make the dough then form it into a rectangle. Then I wrap tightly in plastic and chill for only an hour. This gives the butter time to chill down enough that it won’t melt everywhere when you roll it out.
• Roll out and perform turn 1 — Roll the dough into a large rectangle on a lightly floured surface. Then brush off any excess flour and perform a letter fold — where you fold it like a business letter.
• Perform turns 2 and 3— Repeat the process again two more times. Your dough should be super homogenous at this point!
• Shape — At this point I shape the dough into the general shape I am going to need when rolling it out. In the case of these apple hand pies I just shape into a big rectangle and then wrap tightly.
• Chill again — Either chill your dough for at least 2 hours or overnight, or freeze for another time.

• 
• 

How to Lattice a Hand Pie

There are a few ways to finish off these apple hand pies. I went for the super extra method because I have zero chill, but you can do whatever you like. I suggest cutting all your bottom pieces at once and then cutting all your top strips so you can just sit and assemble the pies.

A super cute way to lattice these apple hand pies is use strips of varying widths. This way you can trim edges and use up excess dough as you need without it being super obvious. Here’s how I latticed these apple hand pies:

• Lay down all the strips going in one direction. They will extend over the edges, if any are super long then you can trim them and keep the strip for another lattice.
• Add the strips going the opposite direction one at a time. To do this you lift up every second strip — so 1,3,5,7, then lay down your strip. Fold them back down then fold up the alternate strips — 2,4,6,8 etc.
• Once your lattice is done, carefully trim the edges with a sharp knife so that they are nice and clean, then transfer the apple hand pie to a baking sheet.

If you didn’t want to do an intricate lattice you could just make super wide strips and use those to cover the pie.

• 
• 

• 
• 

Tips for a clean lattice on a pie

There are a few things that really make a difference when making a nice, clean lattice on a pie. They may all seem like small details, but when you are making something fiddly like a pie lattice the details really matter.

• Keep things cold. If you’re worried your pie dough is getting too hard to work with, just throw it into the fridge for a bit to let it firm up.
• Use a ruler. I use a ruler and a pastry wheel when I am cutting pie dough, and it really helps to keep things nice and tidy.
• Have a plan. Work out your basic design before you start — with these I kept them all with an angled lattice. You can pick a general theme and go from there, it just helps to have an idea in your head.
• Make all your decorations first. I always make the braids first as they need ‘fresh’ dough (they aren’t as clean made from scraps), and put them on a parchment lined tray and store in the fridge until I need them.

How to use up extra pie dough scraps

With any pie, but particularly one with lots of different pieces of dough like these apple hand pies, you will have scraps leftover. These are perfectly fine to use. They may not be quite as flaky as the dough that has only been rolled out once, but they work just fine.

To use up pie scraps, just gather them up as you have them, and gently press them back together. Wrap them in plastic and pop into the fridge for about 15 minutes to firm up slightly, then you can roll them out and use them.

This apple hand pie recipe makes 10 hand pies, but you will have a tiny bit of filling and pastry leftover. If you wanted to, you could probably get an extra two pies out of the leftovers.

FAQ for Apple Hand Pies

• What tools and equipment do you use?
  You can see a full list of all the tools I use here
• Can I leave the cheese out?
  Yes, if you don’t want to add in the cheese, just leave it out.
• Can these apple hand pies be made ahead of time?
  I haven’t tried it, but you can likely freeze these before you bake them. Alternatively you can assemble them and leave lightly covered in the fridge overnight and bake off the next day.
• What are the best apples for making apple pie?
  I used a mix here of braeburn and granny smith. I like the variation in flavour and texture. Just grab a mix of things that you like.
• How big should I roll the piece of dough used for the bottom rectangles of the hand pies?
  I roll it out so that it is at least 20cmx35cm (about 8″x14″). This way you can cut two rows of five rectangles measuring 7cmx10cm (about 3″x4″). Aim to go slightly larger than that though so you can get a nice clean rectangle that is 20cmx35cm and cut your pieces from that.
• What sort of cheese is best to use for the pie crust?
  You want to use something firm and sharp in flavour. A sharp cheddar would work great or I also made these with an aged havarti and it was amazing!
• Can I make a smaller batch?
  Yes, feel free to scale the recipe as needed.

For more pie recipes, check out:

Made this recipe and love it?

If you made this recipe then I would LOVE for you to leave me a review below to let me know how you liked it! Also, please make sure to tag me on Instagram if you make it!

A note on salt and oven temperature

It is important to note the type of salt that is called for in a recipe. I use Diamond Crystal salt throughout my recipes — if you use a different sort of kosher salt or regular table salt you will need to adjust accordingly as some salt is ‘saltier’ than others. Morton’s salt is twice as salty, so you will need half the quantity. Same goes for a regular table salt. I am working to get gram measurements throughout my recipes for salt but still getting there.

All oven temperatures are conventional unless otherwise stated. If you are baking on fan / convection, you will need to adjust the temperature. An oven thermometer is a great investment to ensure that your oven is the correct temperature.

Using the double / triple function in the recipe card

You will notice that there is a ‘1X’ ‘2X’ ‘3X’ button in my recipe card. This can be used for doubling or tripling a recipe. However, please note that this only doubles the ingredient quantities in the ingredients list and NOT in the method. If there are quantities or pan sizes in the method of the recipe (for example weigh out 150g brown butter), you will need to scale this number manually. It will also not change the baking time in the recipe so you will need to adjust this yourself too. It is always a good idea to read through a recipe fully before doubling it just to check this. If you would like to scale this recipe or convert for another pan size, use my calculator!

Tools and equipment

For a list of my go-to tools and equipment, I have a post you can refer to here.

Why is this recipe in grams?

I post my recipes in grams as it is the most accurate way to bake. Cups are not only inaccurate but they vary in volume worldwide. There is no way for me to provide one cup measure that works for everyone. However, posting in weight fixes this issue. If you would like the recipe in cups you are welcome to convert it yourself via google, but please do not ask me to do it for you as I am not comfortable providing a recipe using a method that I have not tested. Baking with a scale is easy, accurate, and also makes cleanup super simple. Here is the scale that I use if you would like a recommendation! Here’s to accurate baking!

Источник