Apple Berry Hand Pies

Forget the plates and forks, hand pies are the best way to enjoy pie.  Refrigerated crust and a pie press make this APPLE BERRY HAND PIES simple and quick.

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I have a confession to make……… I like cake, but I LOVE pie!  I’ll never pass up a piece of cake or a cupcake, but having pie in the house can be dangerous.  I sometimes have trouble keeping my self-control reined in when I’m left alone with pie.

I’m super excited about today’s recipe, because not only do I get to share HANDHELD PIE with you, but the recipe comes from my good friend Lori’s new book, The Recipe Girl Cookbook.

The only thing that beats a gorgeous pie, is a pie you can hold in your hand and have all to yourself!!  A few months ago I picked up a Hand Pie Press and thought the Apple-Cranberry Hand Pie recipe in Lori’s cookbook would the perfect recipe to test it out with!

Lori’s recipe (at the end of this post) includes instructions on how to make your own pie crust, but you know how I like quick and easy, so I used my favorite, Pillsbury Refrigerated Pie Crust.  The ready made pie crust, along with the pie press made this a super easy and delicious dessert.

How to use a Hand Pie Press:

1.  Using the back of the pie press, cut circle out of pie dough

2.  Place dough circle into the top of the crimped side of the pie press, press dough circle slightly in the center

3.  Spoon filling onto the indented portion of pastry circle, slightly off-center

4.  Using handles of pie press, fold press in half and squeeze tightly to crimp and seal edges

5.  Open pie press, to gently remove the pie

6.  place hand pie on a lined baking sheet.

Brush with egg wash and bake 23-25 minutes.

I was able to get 6 hand pie from 2 refrigerated pie crusts.

*TIP:  don’t roll your pie crust too thin, as you can see, I had trouble with one of the hand pies, and it was because my crust was too thin.

I’m sure you are familiar with the Recipe Girl blog, which houses over 2,600 original and adapted recipes.  I’ve been following Lori’s site for quite some time and had the opportunity to get to know her in person when we shared a room and gun slinging on our Girl Hunter Weekend last fall.  I can’t say I was surprised when I found out Lori was going to be doing a cookbook.  This girl not only knows food, but she is also a busy mom (to RecipeBoy) and wife who KNOWS her way around an organized kitchen!

Like This Apple  Berry Hand Pies Recipe? Pin It!

Make sure you check out The Recipe Girl Cookbook. It is filled with 195 family-friendly recipes that are easy to follow. There are also 20 themed party menus that will help make your dinner parties delicious and fun! The recipes are unique enough for skilled home cooks, but easy enough for the beginner to follow and I love that most of the recipes feature a ‘Change It Up’ idea and tips. There are so many recipes I have earmarked in my copy!  Congrats Lori!

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Apple Berry Hand Pies

Yield: 6 hand pies

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

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Forget the plates and forks, hand pies are the best way to enjoy pie.  Refrigerated crust and a pie press make this APPLE BERRY HAND PIES simple and quick.

Ingredients

• 2 refrigerated pie crusts (or your favorite pie crust recipe)
• 2 cups Gala apples, diced and peeled (2 large)
• 1/2 cup dried mixed berries
• 1 tablespoon lemon juice
• 1/4 cup packed light brown sugar
• 1-½ teaspoon flour
• 1/4 teaspoon ground cinnamon
• dash of salt
• 1 large egg white, beaten and mixed with 1 tablespoon water
• Sparkling or granulated white sugar

Instructions

1. Heat oven to 375°
2. Prepare filling in large bowl. Toss the apples and dried berries with lemon juice. In a small bowl, mix the sugar, flour, cinnamon and salt.
3. Add the sugar mixture to the fruit and toss to combine.
4. To assemble hand pies, line a large baking sheet with parchment or a silicone mat, or spray with nonstick spray.
5. Remove pie crust from refrigerator, lay out on a floured surface and roll just a bit to 1/4 inch thick. Cut the dough using 5-inch round cutter (or pie press), gently re-rolling dough scraps as needed.
6. Scoop 2-3 tablespoons of the filling mixture onto one side of each round, then fold the round over so the edges meet and use a fork to seal the edges (if using pie press, fold over and press).
7. Transfer the hand pie to the baking sheet, leaving 1½ inches between each pie.
8. Use a knife to cut three slits into the top of each pie to allow steam to escape and brush with the egg white wash and sprinkle with sugar.
9. Bake pies for 30-35 minutes, or until they are golden brown throughout.
10. Let the pies cool for 10 minutes on the baking sheet and then transfer them to wire rack to cool completely.
11. The pies may be made up to 1 day ahead.

Notes

TIP: Substitute frozen berries instead of dried. You can also use just cranberries or raisins. No 5-inch round cutter? Check out your plastic bowls and find one with a 5-inch diameter. Use the top of the bowl to cut your hand pies.

Did you make this recipe?

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