Apple Hand Pies

Apple Hand Pies

Fall is in full swing, which means apple and cinnamon everything! Last week I shared my Cinnamon Pear Tart using a vegan pastry puff dough that will probably be the easiest fall dessert you make this season. Only four ingredients and perfect for a group meal. 

My favorite part of fall are the unique flavors that aren't as common the rest of the year. In my Pumpkin Loaf with Caramel Drizzle I combined allspice, cloves, and pumpkin pie spice for the ultimate fall inspired bread. It pairs perfectly with my Dirty Chai Latte recipe if you're feeling extra fall. 

This recipe, though, is another simple and straight forward one. After making my Cinnamon Pear Tart, I had one leftover sheet of the Pepperidge Farm Puff Pastry Dough that I couldn't let go to waste. Using a few apples and the classic fall seasoning of cinnamon, I was able to make these three ingredient hand pies

This recipe makes three hand pies with one sheet of the puff pastry, but you could easy make smaller sized version or use two sheets to make six. You can freeze these and reheat them for a quick breakfast that's warm and filling or you can make them for a party! Either way, they're dead simple and seriously delicious.

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Ingredients

For 3 hand pies:

  • 1/2 tbsp cinnamon
  • 2 small gala apples (or one large one)
  • 1 sheet Pepperidge Farm Puff Pastry Dough
  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Slice your apples very thinly, adding them to a medium sized bowl. Add the cinnamon and toss to fully coat the apple slices.
  3. Lay the pastry puff out on a lightly floured surface. Cut the pastry in half long ways so there are two long strips on the dough. Then cut three rectangles out of each strip, about the size of a pop tart. 
  4. With a regular dinner spoon, add one spoonful of the apples to three of the rectangles, leaving about two centimeters of a boarder. You don't want the apples to explode out of the sides of the puff pastry. 
  5. Place the rectangles with nothing on them over the apples, and seal the edges with a fork by pressing down. You can see the imprint I made with my fork in the photo above. 
  6. Optional: You can brush the pastry dough with melted vegan butter and turbinado sugar if you'd like!
  7. Add the hand pies to the oven and let cook for 20 minutes. After the timer beeps, remove them from the oven and allow to cool for 10 minutes.
  8. Serve immediately, or freeze them! If you're freezing them, make sure to let the hand pies cool completely beforehand. I recommend using a tightly sealable container or ziplock bag. 
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