A delectable twist on a traditional holiday favorite!
Fall is in full swing and now that November has arrived, everyone is talking about their Thanksgiving menus. Working around a test kitchen all day, I can already taste the stuffing and mashed potatoes with gravy in my sleep. Then there’s dessert! Pies, and cakes, and pastries galore. Truth be told, I’m not a big pie person. Before you @ me, hear me out: I don’t love the filling to crust ratio when I eat a piece of pie. I also don’t love that a lot of pies tend to get soggy from so much filling. It just feels off balance for me. I tend to prefer a little more crust, a little less filling, and a bit more flaky consistency.
However, personal reasons aside, there is no fall or Thanksgiving dessert more traditional than apple pie, and there are few things more delicious than sweet, syrupy, freshly baked apples. For me, the aroma of baked apples, cinnamon, and buttery pie crust sparks up more than just my appetite. It brings on the joyous spirit of the holidays, memories shared with loved ones, and excitement and gratitude for another year of coming together for a feast of delicious food.
Luckily, if you live with pie woes similar to mine, this Apple Hand Pies & Brown Butter Glaze recipe provides the perfect solution! Because they’re individually sized (and portable...bonus!), a hearty serving of perfectly flaky crust surrounds the warm apple filling, and a creamy, caramel-ey, nutty glaze on top takes everything up a notch. Every bite serves a perfectly proportioned bit of the good stuff. So good riddance, pie woes! This twist on traditional apple pie promises to turn everyone into a pie lover this Thanksgiving.
Prep Time: 20 Minutes
Cook Time : 25 Minutes
Yield: 6 Hand Pies
For the Hand Pies:
1 (18oz) package gluten free puff pastry sheet (I like Gee Free)
*NOTE: This is optional - you can use traditional puff pastry sheet and follow the recipe just the same.
2 apples, about 14 ounces, peeled and chopped
*NOTE: I personally like a mix of sweet and tart apples, so Gala and Granny Smith are a perfect combo for this, but whatever you prefer is fine!)
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 (recipe below)
Preheat oven to 375°
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 the 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 and apples are coated.
4. Using a round cookie cutter, cut the puff pastry into 10 circles.
5. Fill half of the circles with 2-3 tablespoons of filling, leaving enough room around the edges for sealing.
6. Place the other half over the filled circles.
7. Coat the edges of each hand pie with egg wash (recipe below).
8. Using a fork, crimp the edges together to seal.
9. Using the tip of a paring knife, cut 4 tiny slits into the top of each pie.
10. Bake for 25 minutes. Remove and allow to cool completely before adding the Brown Butter Glaze (recipe below), about 15 minutes.
For the Egg Wash:
1 tablespoon almond milk
1. Whisk together until combined.
For the Brown Butter Glaze:
1 stick butter (8 tablespoons)
1 cup coconut sugar
2 teaspoons vanilla extract
2 tablespoons whole milk
1. Heat the butter in a saucepan over low-medium heat, whisking constantly, until just golden brown, about 3-5 minutes. Be sure to remove it from the heat as it turns golden, because it can darken and burn very quickly.
2. Once browned, immediately remove the butter from heat and pour into a bowl.
3. Whisk in the sugar, milk, and 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.
4. Once the hand pies are completely cooled, use a spoon to drizzle the glaze on top of each pie. Allow to harden for about 10 minutes (or stick them in the refrigerator to expedite the process).
5. Serve immediately, store in a sealed container for up to a week, or freeze in a sealed container for up to a month.