We’re waiting with delicious anticipation for the start of summer fruit season here in BC.
The season is short and sweet, just like the fruits but plentiful; luscious and fragrantly ripened fruits with vibrant colours; from delicate shades of peach, rich golden apricots to deep ruby hues of cherries.
In the meantime we have apples, which are practically year round in these parts, and when the sunshine has us craving fruit, we turn to apples.
Apples are awesome! Rich in disease-fighting antioxidants and soluble fibre, they’re a staple on my weekly grocery list – sometimes we buy a lot and don’t eat them fast enough, and in the summers, fortune occasionally smiles on us with a shipment of Envy apples from New Zealand.
Our over-abundant apples usually go into making these apple hand pies, or some other delicious apple filled pastry.
I love these portable and old fashioned pies! They’re adorable and make a delightful snack.
Chopped apples cooked gently in cinnamon, vanilla and sugar, stuffed into flaky pastry dough and baked – they’re aromatic, warm and comforting.
The sweet flavours of apples and cinnamon, with the hint of lemon, the buttery crust… absolutely addictive.
Apple Hand Pies
- 2 cups apples, peeled, cored, and diced (about 2-3 medium sized apples)
- 2 tablespoons butter (I used Earth Balance Soy-Free Spread)
- 1/2 cup sugar
- 1 teaspoon lemon juice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- a pinch of allspice
- Pie dough (recipe)
- Preheat an oven to 350 degrees F. and line a baking sheet with parchment paper
- In a large skillet, heat the butter on medium-low and add the apples, sugar, lemon juice, cinnamon, nutmeg and allspice when melted
- SautÃ© on medium heat for 10 – 15 minutes, or until the apples are tender
- Remove from the heat and let cool
- Lightly dust a clean surface with flour, roll out the dough until it is about 1/8 inch thick
- Cut 4-inch circles from the dough (you can use a bowl)
- Cut out as many circles as possible. Re-roll the scraps and continue cutting out circles until you run out of dough, make sure you an even number of circles
- Spoon 2 heaping tablespoons of the filling onto the center of one circle, brush the edges with water and then cover with a second circle, press to seal and make ridges around the edge using a fork
- Repeat until the pies are done
- Brush each pie with ‘egg wash’( mix equal parts of oil, milk and sugar and a pinch of salt) (optional)
- Cut two or three vents on the top of each pie with a sharp knife
- Arrange pies on baking sheet, and bake for 15 – 20 minutes, or until crust is golden brown