So much exciting news since I last wrote! I am a grandma, gramma or a nana, I haven’t quite decided yet! Here is a little slice of our heaven right now:
We are so blessed to have this little sweetheart in our lives!
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I’ve acquired a baker’s island, originally a flower shop console, it works perfectly as it’s narrow enough for my kitchen and at a lower height which I love!
I tried it out today, the slats are a bit concerning so I may, at one point, order a slab of marble to lay on top. But for now, it worked splendidly. With Thanksgiving around the corner I thought I’d try these simple hand pies. While the ratio of apple to crust per bite was a little lacking these sturdy little pies make up for it in portability.
I think this year I will stick to a regular pies, apple and pumpkin of course!
I loved the little heart pie and I can’t wait to have a step stool in my kitchen so that Mara can bake with me one day!
- 1 box store bought pie dough (2 rolls/sheets of refrigerated pie dough)
- 2 tbsp unsalted butter
- 2 1/2 cups finely diced apples ( 2 large honeycrisp)
- 1/4 cup packed light brown sugar
- 1 tsp ground cinnamon
- pinch of cloves
- juice from 1/2 lemon
- 1/2 tsp cornstarch mixed with 1 tbsp water
- 1 large egg plus 2 tsp water
- Cinnamon Sugar
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
- large granulated sugar
- Preheat your oven to 400F and line your cookie sheet with parchment or a silpat liner.
- Peel and core two large honey crisp apples, then finely mince.
- Melt the butter over medium heat, once melted add the apples, brown sugar, cinnamon, pinch of cloves and lemon juice. Continue to cook over medium heat until the juices from the apples are released.
- Mix together the cornstarch and water then add to the apple mixture. Cook until the sauce thickens then remove from heat.
- Dust your work surface with flour and unroll the two pie pastries. Lightly roll to flatten the pastry just so that it is uniform in thickness.
- Using a round 2-3" round cookie cutter, cut out 8 circles per sheet. On one sheet dollop the cooled apple mixture, about 1 1/2 tbsp per pie. On the other 8 circles cut a cross or make 4 slices in the center of the dough circles.
- Whisk together the egg and water together. Brush around the edges of the pie filling circles. Lift the scored pie pastry tops and place on each one. Press to seal around the edges with a fork.
- Place on a cookie sheet and brush again with the egg mixture. Sprinkle with the sugar and cinnamon mixture and then sprinkle a few large granules of sugar to decorate the tops.
- Bake for 12-14 minutes or until the tops are golden brown.
- Set aside on a rack to cool.
- You can press the remaining pie dough together and roll out another one or two pies.
- *The number of pies you make is dependent on the size of your round cookie cutter. I was only able to make 8 with mine.
My own gran used to make pies then roll out and cut up the left over pie dough and fill it with raspberry jam ♥
Happy Thanksgiving!
Love,
Smidge
Congratualtions and so good to have a new post from you!
Thank you! It’s so good to be back:D
Congratulations! What joy!
It is an incredible feeling! xx