Soft Boil Stories

Tag: apple hand pies

  • Apple Hand Pies: Pocket-Sized Fall. All Year.

    Apple Hand Pies: Pocket-Sized Fall. All Year.

    Apple pie is great. Apple pie you can eat with your hands? Genius.

    Flaky crust. Warm cinnamon-spiced apples. Baked until golden. Dusted with sugar. No fork required. No plate required. Just hungry hands.

    Ingredients

    Makes 8-10 hand pies.

    • 1 box (14 oz) refrigerated pie crust (2 crusts) or homemade
    • 2 medium apples (Granny Smith or Honeycrisp), peeled and diced
    • 2 tbsp brown sugar
    • 1 tbsp granulated sugar
    • 1 tsp cinnamon
    • 1 tbsp butter
    • 1 tsp lemon juice
    • 1 tbsp cornstarch mixed with 1 tbsp water (slurry)
    • 1 egg, beaten (for egg wash)
    • Turbinado sugar for sprinkling (optional)

    Step-by-Step Instructions

    Step 1: Preheat and Cook Filling

    1. Preheat oven to 400°F (200°C). Line baking sheet with parchment.
    2. In a skillet, cook apples, brown sugar, granulated sugar, cinnamon, butter, and lemon juice over medium heat for 5 minutes until apples soften.
    3. Stir in cornstarch slurry. Cook 1 minute until thickened. Let cool.

    Step 2: Cut the Crust

    1. Roll out pie crusts. Use a 4-inch round cutter or trace a bowl to cut circles.
    2. Reroll scraps to make more circles.

    Step 3: Fill and Seal

    1. Place 1 tbsp filling in center of each circle.
    2. Fold dough over. Press edges with a fork to seal.
    3. Cut small slits on top for steam.

    Step 4: Egg Wash and Bake

    1. Brush with beaten egg. Sprinkle with turbinado sugar.
    2. Bake 15-18 minutes until golden brown.

    Step 5: Serve

    1. Cool 5 minutes. Serve warm. Maybe with vanilla ice cream (if you have a plate).

    Summary

    Prep Time: 15 minutes | Cook Time: 15-18 minutes | Total Time: 30 minutes

    Yield: 8-10 hand pies

    Difficulty: Easy

    Storage Notes

    Room Temp:

    Store in an airtight container for 3 days.

    Freezer Friendly:

    Freeze unbaked hand pies for 3 months. Bake from frozen at 400°F for 18-22 minutes.

    Pro Tip:

    Don’t overfill. Less filling = easier sealing = no blowouts.

  • Apple Turnovers (Flaky, Fruity, 20-Minute Magic)

    Apple Turnovers (Flaky, Fruity, 20-Minute Magic)

    Apple turnovers are apple pie’s cooler, easier cousin. Buttery, flaky puff pastry. Warm cinnamon apples. Drizzle of glaze. 20 minutes. No rolling dough. No pie crust drama. Just delicious.

    Ingredients

    Makes 8 turnovers.

    • 1 sheet puff pastry (about 8 oz / 225g), thawed
    • 2 medium apples (Granny Smith or Honeycrisp), peeled and finely diced
    • 2 tbsp brown sugar
    • 1 tbsp granulated sugar
    • 1 tsp cinnamon
    • 1 tbsp lemon juice
    • 1 tbsp butter
    • 1 egg, beaten (for egg wash)
    • 1 tbsp coarse sugar (for topping, optional)

    For the Glaze (Optional):

    • ½ cup (60g) powdered sugar
    • 1-2 tbsp milk or apple cider
    • ¼ tsp vanilla extract

    Step-by-Step Instructions

    Step 1: Cook Filling

    1. In a skillet, combine apples, brown sugar, granulated sugar, cinnamon, lemon juice, and butter. Cook over medium heat for 5-7 minutes until apples are soft and liquid thickens. Cool completely.

    Step 2: Preheat & Prep

    1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
    2. Roll puff pastry slightly into a 10×12 inch rectangle. Cut into 8 squares (about 5 inches each).

    Step 3: Assemble

    1. Place 1-2 tablespoons of filling in the center of each square. Brush edges with egg wash. Fold diagonally into a triangle. Press edges with a fork to seal.
    2. Cut small slits on top for steam.

    Step 4: Bake

    1. Brush turnovers with egg wash. Sprinkle with coarse sugar if desired.
    2. Bake 15-18 minutes until puffed and golden brown.

    Step 5: Glaze & Serve

    1. Whisk powdered sugar, milk, and vanilla. Drizzle over warm turnovers. Serve immediately.

    Summary

    Prep Time: 15 min | Bake Time: 18 min | Total: 33 min

    Yield: 8 turnovers | Difficulty: Easy

    Storage Notes

    Best fresh. Fridge 2 days. Reheat in oven or air fryer at 350°F for 5-7 minutes (crispy returns). Never microwave — pastry gets sad and soggy. Freeze unbaked turnovers for 3 months. Bake from frozen (add 5-7 minutes).