Handheld Apple Pies
Yield: 6 pies
I love autumn and I love tailgating, so here’s the perfect way to celebrate both. These handy little pies also work great for school lunches and busy days on the run! Try mixing apple varieties for a fun study in flavors!
- 1 package puff pastry, thawed Add to list
- 2 to 3 tablespoons turbinado sugar (optional) Add to list
- 4 cups cored, peeled and thinly sliced apples (see note) Add to list
- 1/2 cup sugar Add to list
- 1/2 teaspoon cinnamon Add to list
- 1 1/2 tablespoons cornstarch or arrowroot powder Add to list
- 1 tablespoon lemon juice Add to list
- 1 egg beaten with 1 tablespoon water (egg wash) Add to list
Preheat oven to 400° F.
Cut 6-inch circles of puff pastry dough (use a small plate as a guide — you should get 3 rounds per sheet). If you like a little crunch, press or roll a sprinkling of turbinado sugar on the surface of the puff pastry before proceeding. Keep circles chilled until you are ready to make your pies.
Combine apples with sugar, cinnamon, cornstarch and lemon juice. Brush a very thin layer of egg wash on one pastry circle and place a mound of apples on 1/2 of the sheet.
Fold the bottom half of pastry up over the apples to form a half-moon shape and pinch the edges together. You can further seal the pastry by rolling the edges in a fluted design.
Repeat with remaining rounds. Place pies on a baking sheet and brush with additional egg wash. Cut a few slits in the surface for venting. Bake 15 to 20 minutes or until pastry is deep golden brown.
By mixing apple varieties, you can choose from so many different apple flavors and textures. Here are a few of my pie favorites: Granny Smith, Pink Lady, Honeycrisp, Cameo, Braeburn and Fuji. Feel free to experiment.
Here are a couple of tips: Leave yourself a nice, clean border of pastry around the apples; about 3/4 inch should be sufficient. Try to avoid dripping juice in that area, so the pastry will seal better. Pile apples tall; they will shrink as they cook. To avoid poking holes in the pastry, turn the curved sides of the apples towards the curved side of the pastry. You may not use all the apples for the pies.
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on September 29, 2012.
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.
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