Description
These are simple to make hand held baby apple turnovers giving you all the feeling of apple pie with none of the guesswork. If you’re smart and made your apple pie filling ahead of time, you can make these in just over 30 minutes.
Ingredients
Scale
- 2 cups of apple pie filling (1/2 batch)
- 2 frozen roll and bake 9” pie crusts, set in the fridge to thaw overnight
- 1 egg
- 1 teaspoon water
- 2 Tablespoons turbinado sugar (25 g)
Instructions
- If you haven’t already, make a batch of the apple pie filling at least the night before you want to bake these pies. If you had a batch of filling that you froze previously, set it in the fridge to thaw with the pie crust the night before you bake.
- Preheat the oven to 425 F (220 C). Line 2 sheet trays with a piece of parchment.
- Lightly flour the counter and unroll one of the pie crusts. The inner rolls of the crust likely will be a little cracked. Carefully unroll it as best you can, then set the crust on the floured surface. Lightly sprinkle the top of the dough with a tiny bit of flour.
- Roll over the top of the dough lightly, just enough to fuse the crack of the dough. Use a 4” round cutter to cut out about 6 rounds of dough.
- Carefully transfer the dough circles to one of your sheet trays.
- Press the scraps together lightly and reroll them enough to cut 2 more rounds. If you’d like, you can also cut decorations for the tops of your pies using small cookie cutters. If you do this, you’ll have almost no waste from the pie dough. Place the rest of what you’ve cut on the sheet tray and chill in the fridge for 10 minutes.
- Repeat cutting and chilling for the second pie crust.
- When you’re done cutting pieces from the second pie crust, pull the first tray out of the fridge.
- Cut 4-5 slits in each dough circle from the middle of the circle outwards to the edge, stopping about ¼” from the edge. Do not cut the slits through the whole circle or all the juices will leak out.
- Whisk together the egg and water in a small dish to make the egg wash.
- Place about 1 Tablespoon of apple pie filling on the uncut side of each circle. Brush on a tiny bit of the egg wash on the edge near the filling. Next, fold the cut side over the filling, pressing down the edges to loosely seal the edge. Grab a fork and crimp the edges of the hand pie together by pressing down with the tips of the fork. This will finish sealing the edges of the pie. Repeat with the rest of the pies.
- Brush the tops of the pies with more egg wash. If you cut decorations for the pies, press those in the center of each pie. Brush the decorations with a little more egg wash. Sprinkle the tops of the pies with turbinado sugar.
- Bake the pies for 15-18 minutes until the pastry is golden brown and crispy.
- You can store the pies at room temperature loosely covered for about 3 days. You can freeze them in a plastic bag with as much air taken out as you can without crushing them for up to 2 months. Warm the frozen pies in a 350 F oven for about 10 minutes. The pies taste great with cinnamon ice cream, whipped cream drizzled with caramel sauce, or dipped in pastry cream.
Notes
No turbinado?: You can easily use regular sugar or sanding sugar in place of the turbinado. It won’t have the same crunch, but you’ll still have pretty tops!
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Pastry
- Method: Bake
- Cuisine: American