It’s fall, which is my favorite baking season. Nothing is better than spending part of the weekend baking and watching football on TV. This past weekend we went up to the mountains and visited several apple orchards so this is probably the first of a few apple specific recipes.
I love apple pie, but prefer little pocket pies as they’re the perfect size for dessert and easy to eat. I ran across this recipe 2 years ago while baking with a friend from college and it’s one of my favorites. I initially just searched for apple hand pies and was immediately interested when this particular recipe noted it had a brown sugar glaze. Ummm, yes please.
This recipe recommends using their My Favorite Buttermilk Pie Crust, so that’s the only crust I’ve used for this recipe. Pie crust is notoriously finicky and out of the 4 or 5 times I’ve made this recipe only once was it a little chewy because the dough was overworked. I also love that you can make this in the food processor which is great. Sometimes I’ll make the apples beforehand, but usually I make the crust first and then let the apples cook while the crust is resting in the fridge.
In terms of the apples I’ve always at least doubled the apple portion of the recipe. I also use a variety of apples, rather than just Granny Smith. For this particular batch, the orchard was out of Granny Smith in the smaller pecks so I got a few Mutsu, Golden Delicious, and Rome Beauty. This recipe is perfect and honestly you could just make this apple filling as a dessert on it’s own. I’d recommend keeping your apples chunky for the filling and try to avoid putting any liquid in there to avoid getting the dough soggy or seeping out the side.
Overall, this recipe is great. It’s fairly easy, doesn’t require a ton of time, and they’re delicious. Visually mine don’t look as appealing as the recipe shows, but they taste amazing so I’m not super worried about that.
Recipe Used: Baking Mischief