Are you ready to get all Morbid Martha Stewart in here?? It’s Autumn, which essentially makes it the only time of the year us weirdos attempt any baking. Today, I’m sharing with you my recipe for Cinnamon Apple Hand Pies, spooky style! And, if you’re a novice baker, don’t fret – we cheat and use store bought pie dough.
- Store Bought Pie Dough or Puff Pastry Sheets (In the Freezer Aisle)
- 4-5 medium apples, tart (I went with Macintosh)
- 1 cup granulated sweetener of choice
- 1 tbs Maple Syrup
- Splash of Lemon Juice
- 1 tsp cinnamon
- 1 tsp Flour + Some for Dusting
- Pinch of Nutmeg
- Pinch of Allspice
- Assorted Halloween Cookies Cutters (Pick ones that aren’t too fiddly and have a substantial middle section for pie filling)
- Two hours before prep time, pull your dough out of the freezer and allow to thaw at room temperature.
- Just before prep, Preheat oven to 375 degrees.
- Peel and slice your apples. Dice them into small chunks, about 1cm in size.
- Combine Apples, Sweetener, Spices, Lemon, Flour and Maple syrup into a small saucepan and cook on low, stirring constantly. When apples are tender (about 8-10 minutes), remove from heat.
- While waiting for your apple filling to cool, roll out your sheet(s) of dough. It will be a bit tacky, so I like to dust one side with flour. If you are working with parchment or wax paper, leave the other side tacky and use as your inside pieces. It helps the dough stick together better at the edges.
- Cut out an even number of each of your shapes, for both a top and bottom piece. Two sheets of dough will make about 20 handpies (40 cutouts) depending on the size and shape of your cutter.
- Align your bottoms on your baking sheet. Lightly press grooves into the centre of each cutout, creating a little divet for the filling to rest.
- Scoop apple filling onto each of the cutouts, leaving area around the edges to seal the crust.
- With your hand, flatten the top pieces a bit to stretch them out slightly larger than the bottom pieces. Lay them on-top of your bottoms, lightly pressing the edges together. Flip upside down. Repeat with remaining handpies.
- Once all of your pies have been filled, pressed and flipped, use the prongs of a fork to press into the edges. Poke a hole in the top of the pie to allow steam to escape.
- Bake pies 20-35 minutes until edges of the crust and bottoms have browned.
- Allow to cool, then eat!