Hot Apple Hand Pies
Eveyone remembers stopping at Mickey D's late night to woof down these hot apple pies with the filling roughly the same temperature as the surface of the sun!
This is my version of these long-gone late night treats! My version can be baked or deep fried!
Difficulty: Intermediate Preparation Time: 30 min
Yields: 4 Pies Total Time: 60 min (including cooking)
1 dethawed sheet of puff pastry 3 Granny Smith apples, peeled, cored, diced 1/2" 1/2 cup apple cider...water will work if you don't have any cider. 1 Tbs butter 1oz Apple liqueur...optional. I use Berentzen's 1 Tbs fresh lemon juice 1/4 cup dark brown sugar 1 1/2 tsp apple pie seasoning or 1/2 tsp each cinnamon, ginger, allspice Pinch kosher salt Cornstarch slurry...1Tbs Cornstarch 1Tbs cold water 1 egg, beaten Raw or turbinado sugar...optional Procedure:
set oven at 400f or whatever the dough manufacturer directs you to use. On a floured surface roll out dough to a 12x12 inch square then cut into 4 3x12 rectangles.
Place on a parchment lined tray and refrigerate while you make the filling. Heat a medium skillet over medium heat, add butter. Once melted, add brown sugar and apples. Cook till apples just start to soften and edges are browning. Add cider or water, spices and apple liqueur if using. Cook till liquid is slightly reduced. Add lemon, salt and slurry. Bring to a simmer to thicken. Taste and adjust seasoning as needed. If using water, you may need to add more spices and or more brown sugar. Let cool. Bring out the puff pastry from fridge. Eggwash all of the edges of the rectangles and scoop the cooled filling equally among the pastry dough. Only put filling on one half of the pastry and about a half inch from each edge.Fold and seal edges with a fork or fingers. Fork works great! The pastries should be roughly 3x6 inches and about an inch away from each other or the edges of the sheet pan. Apply eggwash to the tops of the pastries and make 2 or 3 diagonal slashes as vents. Sprinkle with raw sugar if desired. Bake in oven till golden brown and crispy...about 20 minutes or so. I deep fried mine in the pic. Amazing results but a little more work! I individually deep fried each one for 3 or 4 minutes then added the sugar after removing from the oil. No egg wash or vents need if frying. I also popped them in the freezer for 10 to 15 minutes for easy handling prior to their hot oil bath!