Spiced Apple Hand Pies, enticing us with its aromatics of cinnamon, nutmeg, cardamom and brown sugar, caramelizing the apples in a light, flaky pie crust. Best part, hand held.
Spiced Apples Hand Pies: cinnamon, nutmeg, cardamom to warm up your heart and give flavor to crispy, succulent, tart apples. They are enveloped in a flaky, light and crumbly pie crust, that is so comforting when eaten right out of the oven, hot in your hands and lips, a lovely, spicy aroma emanating when you break them open.
Forget about crunchy leaves under your steps, yellow hues, and temperatures hitting at least 14° C. Fall is no longer with us, even though the calendar says it is. The warm, soft colors of Fall have been replaced by the stark, sharp white glow of winter, like a blank canvas waiting for new creativity to begin. It is in these times that we crave cozy, soothing foods.
Behind the scenes of these Spiced Apple Hand Pies.
As usual, I bake using what we have on hand. The apples were from my in-laws apple tree, winter apples fallen prematurely from the tree and that sparked in me the idea of making hand pies. Why hand pies? Because I had a pie crust dough leftover from a previous recipe, and also the thought of having something like a miniature apple pie in your hands. No fuss, no mess.
If you have the pie crust ready, homemade or store bought (but homemade is always better), half the work is done. The apples are simply caramelized in a pan with the spices, some butter and brown sugar and by the smell coming up from the pan you’d want to eat them right there, forget the crust. However, the perfectionist in me wants to complete the task and so, in comes the rolling out of the dough, and cutting cute small disks, waiting to pocket those beautiful caramelized spiced apples. Into the oven they go and you’re hit with a second craving as the scent of the buttery sugary dough lingers making you again want these right away. But patience prevails and time goes forth and finally they’re done and out of the oven to cool. Well, I didn’t wait for them to cool, I cracked one open and ogled my creation. Into my mouth it goes as I enjoy the wonderful crust and the beautiful spices of cinnamon, nutmeg and cardamom all infused in the caramelized juices of the apples. And those apples, oh my, spiced and gently softened but still maintaining their plump texture, a nice compliment to the crispy surface of the dough.
It’s nice to be able to have a dessert or snack like this, hand held, no plate, no fork, just two or three bites and you’re done, or are you? 🙂
Song of the day: KT Tunstall, “Black Horse And The Cherry Tree”.Print
Basic all butter pie crust (makes 2):
- 6 Tbsp (90 ml) ice cold water
- 1 egg yolk
- 1 Tbsp (15 ml) lemon juice
- 3 cups (750 ml) all-purpose flour, sifted
- 1 Tbsp (15 ml) raw can sugar
- 1 tsp (5 ml) salt
- 1 cup (250 ml; 2 sticks) cold, unsalted butter, cut into 1/2-inch (1 cm) cubes
- 3 apples, peeled, cored and diced
- 1 Tbsp lemon juice
- 1/2 cup dark brown sugar
- pat of butter
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- pinch cardamom
- Egg wash (1 egg beaten with 2 tablespoons water)
- For the pie crust follow directions here.
- Preheat the oven to 375° F.
- In a bowl stir together the diced apples, brown sugar, and lemon juice.
- Heat a skillet over medium-heat with a pat of butter. Add the diced apples mixture and the spices to the pan and stir to combine. Cook until the butter is melted and the apples are soft and a bit caramelized.
- Transfer the apple filling to a mixing bowl to cool.
- Roll out the dough to a large rectangle about 1/8 inch thick and cut out circles (I used a 2.5-inch biscuit cutter), until you have 9 circles.
- Place them on a baking sheet and spoon a tablespoon of the apple filling in each.
- Place another dough circle on top of the filling and crimp it down with a fork until the edges are sealed. Repeat this until all the dough is used up.
- Cut a small X (or whatever shape you like) on top of each unbaked pie.
- Brush with egg wash. Sprinkle with vanilla sugar.
- Bake in the middle of the oven for about 30-40 minutes, or until golden.
- Let cool for few minutes on a baking rack.
- Serve possibly warm.
From the archive of Sugarlovespices we found this fellow recipe for you: VEGAN MAPLE SPICED APPLE AND RAISIN GALETTE
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