Hand pies are so much fun to get creative with. These individual-sized pies have a perfectly flaky crust that surrounds warm apple filling, and a creamy, caramel-ey, nutty glaze on top!
The cool weather is in full swing, and everyone is talking holiday menu plans. These personal apple pies are such a fun and comforting breakfast for the whole family, and great to make ahead and pack for group trips!
Truth be told, never been much of a pie person. I'm not a big fan of the typical filling to crust ratio that comes with a slice of pie. I prefer a a bit more crust, a little less filling, and a flakier consistency throughout. These little apple pies are just that!
Personal reasons aside, there is no fall or holiday dessert more classic than apple pie, and few things are more delicious than sweet, syrupy, freshly baked apples. The aroma of baked apples, cinnamon, and buttery pie crust sparks up more than just the appetite. It brings on the joyous spirit of the holidays, memories shared with loved ones, and excitement and gratitude for the coming together for a feast of delicious food.
These Apple Hand Pies & Brown Butter Glaze are the perf little pies. They're individually sized, with perfectly flaky crust that surrounds warm apple filling, and a creamy, caramelley, nutty glaze on top that takes everything up a notch. This twist on traditional apple pie promises to turn everyone into a pie lover this holiday season!
Prep Time: 20 Minutes
Cook Time : 25 Minutes
Yield: 6 Hand Pies
For the Egg Wash:
1 tablespoon almond milk
For the Hand Pies:
1 (18oz) package gluten free puff pastry sheet (I love Gee Free)
*NOTE: This is optional - you can use traditional puff pastry sheet and follow the recipe accordingly.
2 apples, about 14 ounces, peeled and chopped
*NOTE: I ike a mix of sweet and tart apples, so Gala and Granny Smith are a perfect combo for this, but whatever you prefer.)
2 tablespoons GF flour
1 teaspoon water
1 teaspoon maple syrup
1/4 cup coconut sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
Egg wash (method below)
For the Brown Butter Glaze:
1 stick butter (8 tablespoons)
1 cup coconut sugar
2 teaspoons vanilla extract
2 tablespoons whole milk
For the Egg Wash:
1. Whisk together until combined.
For the Hand Pies:
Preheat oven to 375 degrees F.
1. If frozen, allow puff pastry to thaw. Once completely thawed, gently unroll and place on a sheet pan lined with parchment paper.
2. In a bowl, toss apples, flour, water, and maple syrup until combined and apples are coated.
3. Add coconut sugar, cinnamon, nutmeg, and salt to the bowl. Stir again until combined.
4. Using a round cookie cutter, cut the puff pastry into 10 circles.
5. Fill 5 of the circles with 2-3 tablespoons filling, leaving enough room around the edges for sealing.
6. Place other five over filled circles.
7. Coat edges of each hand pie with egg wash.
8. Using a fork, crimp the edges together to seal.
9. Using tip of a paring knife, cut 4 tiny slits into top of each pie.
10. Bake for 25 minutes. Once hand pies have cooled completely, drizzle glaze on top. Allow to set and solidify for 10 minutes. Serve warm or store in a sealed container for up to a week, or freeze in a sealed container for up to three months.
For the Glaze:
1. Heat butter in a saucepan over low-medium heat, whisking constantly, until just golden brown, 3-4 minutes. Once browned, immediately remove the butter from heat and pour into a bowl.
3. Whisk in sugar, milk, vanilla extract, and stir until smooth. If it still seems too thick, add in additional 1/2 teaspoons of milk at time, stirring to test for consistency.