Comments on: Apple Hand Pies

By: Chelsey

Chelsey — Tue, 08 Nov 2011 19:20:05 +0000

I followed your instructions closely (minus using a pastry blender because I don’t have one.) It took a lot of effort and time to cut the butter into the flour, it was very frozen. When it came time for me to roll the dough out, it was waaaay too wet to work with, and I just about gave up. I had to add a ton of flour more than what your recipe called for, and I’m stumped at what went wrong.

By: Pumpkin Soup with Apple & Spices | Brown Eyed Baker

Pumpkin Soup with Apple & Spices | Brown Eyed Baker — Tue, 01 Nov 2011 23:16:30 +0000

[...] year ago: Beer and Pretzel Soft Caramel Candies Two years ago: BBQ Chicken Pizza Three years ago: Apple Hand Pies Four years ago: Brown Sugar Raisin Bread Pumpkin Soup with Apple & [...]

By: Michelle

Michelle — Mon, 31 Oct 2011 16:47:37 +0000

Hi Chelsey, Usually that’s a good substitution, but I haven’t used it here, so I can’t guarantee the results.

By: Chelsey

Chelsey — Thu, 27 Oct 2011 20:03:40 +0000

My mouth is watering already. I’d like to make these today, but don’t have sour cream on hand. Do you think plain Greek yogurt would work in place?

By: Maria

Maria — Sat, 17 Sep 2011 02:23:05 +0000

These were fantastic! My only complaint was that it was hard to fit a lot of apples in there: although before baking the pies were bursting with filling, after they were baked there was a lot of empty space. Delicious crust, though!

By: Michelle

Michelle — Mon, 12 Sep 2011 17:41:39 +0000

Yes, definitely!

By: Johanna

Johanna — Sun, 11 Sep 2011 03:33:11 +0000

Do you think these would these freeze well after baking?

By: The Weekend Dish: 9/10/2011 | Brown Eyed Baker

The Weekend Dish: 9/10/2011 | Brown Eyed Baker — Sat, 10 Sep 2011 04:01:31 +0000

[...] Peach Hand Pies (use real butter) I love hand pies (my apple hand pies always get rave reviews!), and this peach and bourbon version sounds [...]

By: Katherine

Katherine — Fri, 08 Jul 2011 19:35:57 +0000

The dough you made looks beautiful! Would you have any idea if it could be used for a full-sized pie (providing I made enough dough)?

By: terri

terri — Mon, 04 Jul 2011 13:44:12 +0000

i love em! Just finished a batch for the 4th of July, the crust is so worth the time!!!! Thank you for sharing!!!!

By: Slate Rockbone

Slate Rockbone — Sun, 24 Apr 2011 15:51:31 +0000

Ok..so I’m a guy..and a single Faza..and I like to keep the food I serve fresh and relevant for my boys, who are also athletes. These delicious treats are the perfect before a game snack because they are light and contain all of the requisite nutrition. I made them and they were everything promised in the recipe and more. This is the ideal method to make puff pastry as is it much less work and far less time consuming. I follow sk and have never been disappointed with any recipe.
My mind is replete with the many, many filling possibilities for these pocket rockets.
This recipe is outstanding.

Thank you .

P.S. – I used Progressives Dough press set to make these. And I ran some home made caramel over the top after they cooled. Just met-in-your mouth delicious.

By: Michelle

Michelle — Mon, 28 Feb 2011 02:35:53 +0000

Hi Jana, Hmm I’m not sure, could you use frozen peaches? Sometimes they have them in the freezer section with the frozen fruit. Otherwise, I wouldn’t be sure about a peach filling unless you bought it canned or jarred?

By: jana

jana — Mon, 28 Feb 2011 00:28:01 +0000

These look scrumptoius! I have an event in 2 days & want to make these. I also want to make the peach filling. Any suggestions where to find a really good peach filling recipe? (peaches aren’t in season yet, so.. no fresh ones.)

By: mandy

mandy — Tue, 11 Jan 2011 01:14:54 +0000

Kay- I was worried about the quantity as well. I found that dicing the apples REALLY small helped spread it out more- also I used the 4″ cutter so that may have helped.

By: Michelle

Michelle — Mon, 15 Nov 2010 01:42:38 +0000

Hi Roberta, Yes, remove them to a separate bowl, then proceed with the next half. Then combine everything (including original lumps) into a ball.

Although I haven’t, I don’t see why you couldn’t use a food processor for the crust. Just pulse in short bursts so you don’t overwork the dough.

By: Roberta Wright

Roberta Wright — Fri, 12 Nov 2010 00:42:28 +0000

These look great, and I really want to try them, but I have a question, when you say “remove the large lumps” after adding 1/2 of the liquid, do you literally mean remove them to a separate bowl?? I was slightly confused on that part and found your directions not very clear.

Also, could the dough be made in a food processor?

By: Michelle

Michelle — Tue, 14 Sep 2010 14:48:50 +0000

You’re welcome Felicity! Glad you found them to be worth the effort

By: Michelle

Michelle — Tue, 14 Sep 2010 14:47:45 +0000

Hi Avril, That pastry cutter is from Pampered Chef. It’s great!

By: Avril

Avril — Tue, 14 Sep 2010 14:44:38 +0000

Absolutely adorable! These liitle pies a fabulous! AND the pastry cutter that you use in this post is amazing!!!! Where did you find such a great pastry cutter with a long handle on it? My pastry cutter is one of my most favorite tools in the kitchen so I am immediately attracted to yours….:-)

By: 50 Fall Recipes (that are not apple pie) | Brown Eyed Baker

50 Fall Recipes (that are not apple pie) | Brown Eyed Baker — Thu, 09 Sep 2010 18:47:42 +0000

[...] Anise-Almond Biscotti 10. Apple Hand Pies 11. Dulce de Leche Cheesecake Bars 12. Gingered Carrot Cake Cookies 13. Oatmeal Raisin Cookies 14. [...]

By: Felicity

Felicity — Sun, 22 Aug 2010 21:03:33 +0000

WOW! These are definitely a lot of work with the preparation of the dough, but they’re so delicious that they’re worth the effort. Thanks for sharing a great recipe!

By: Apple Hand Pies « A Wedded Life

Apple Hand Pies « A Wedded Life — Tue, 20 Jul 2010 20:36:12 +0000

[...] is week two of my baking experiment and I just finished making apple hand pies. “What,” you may ask, “are apple hand [...]

By: Star Spangeled Bonanza! – Independence Day 2010 « Very Vegan Holiday

Star Spangeled Bonanza! – Independence Day 2010 « Very Vegan Holiday — Mon, 05 Jul 2010 20:35:24 +0000

[...] Strawberries and Blueberries, Corn Salad, Pickled Cucumbers The apple hand pies were adapted from this recipe from BrownEyedBaker.com, who adapted it from somewhere else and so on and so forth.. Haha. I [...]

By: MarieM

MarieM — Mon, 25 Jan 2010 02:44:30 +0000

I made a batch of these last night for dinner guests. They were everything you said they would be. The recipe is simple, produces the flakiest pie crust and has maximum flavor.

FYI, I did not chill the dough as directed; no time & in a hurry (guests arriving). The dough was just stickier to work with but for the effort, I still got great results. I would suggest using an empanada press to make the mini pies. They come in various sizes up to 7.5″. I’ve never had much luck with pies but feel encouraged to make them after my foray with these mini pies. The crust is the secret ingredient to this recipe. Adding cinnamon to the apples as they cook was also a winner. I’m new to your site but am very grateful for the time you take to share with us. Thank you.

By: Hana

Hana — Tue, 06 Oct 2009 06:21:44 +0000

I just made these today, I was telling myself I would never do them again (because they DO take a lot of time) until I tasted one of them right out of the oven… Oh my god, flakiest crust I’ve ever tasted in my life. Thank you so much for the recipe! I did add a little bit of cinnamon because I love it. And used a couple more of apples.