I made an apple and pumpkin spice strudel the other day and I had some apple mixture left over. So I decided to make some fried apple hand pies.
I started with some canned biscuits and the leftover apple mixture. I also used a little bit of oil to fry the pies.
I just rolled the biscuits out until they were large enough to put the mixture in and fold over. I did kind of an oval shape.
I then put a little bit of the apple mixture in the middle (don’t overfill it, or the edges won’t stay closed – I know this from experience – you can tell from the pictures). I, then, crimped the edges with a fork.
In a small amount of oil, I fried the pies in a skillet on the stove.
After letting the oil drain a little, I enjoyed my little (imperfect) hand pie!
It’s fall y’all! Doesn’t fall make everyone want apple pies? It certainly makes me want an apple pie. And, all week long, I’ve been waiting to make this pie! Finally – the work week was over and it was time – yay!!
I started with refrigerated, store bought, pie crusts. Certainly, you could make homemade pie crust – and, more power to you!! But, I just went the easy route!
For the filling, I used 8 apples (I added one after the picture!), the juice of 1 lemon, white sugar, brown sugar, cinnamon and flour.
I sliced the apples thin and tossed them with the lemon juice. Then, I added in the sugars, cinnamon and flour and mixed through, ensuring that all of the apples were coated. In hindsight, it might be easier to mix the dry ingredients separately and then add – live and learn!
I then piled the apples into the pie plate, where I had added the first pie crust…
Finally, I topped the apples with the remaining pie crust – and sealed the edges, by pinching together the top and bottom pie crusts together at the edge of the pie plate. I added a simple egg wash (1 egg and 2 tsp of cream) to the top and sprinkled with sugar.
The pie was baked for 50 minutes in a 425 degree oven. It came out perfectly golden brown. And, then, the waiting started…
In order to allow the filling to fully set, I let the pie sit for at least 1 1/2 hours (truly, it would have probably been better to wait just a bit longer – but, COME ON!, how long is one expected to wait around while smelling that deliciousness!).
Easy Apple Pie
Refrigerated Pie Crust (2 pieces – for top and bottom) 7-8 small apples (probably about the equivalent of 7 cups when sliced) , sliced thin 1/2 cup white sugar 1/3 cup brown sugar 1/3 cup flour 1 tbsp cinnamon Juice of 1 lemon
Slice apples and toss with juice of 1 lemon
Mix in the sugars, flour and cinnamon, ensuring to coat all the apples
In pie pan, add one of the pieces of pastry, pushing down into pie plate (trim off any excess if there is any)
Add apples into pie plate
Top with other piece of pastry and pinch the bottom and top crusts together, to seal the pie
Apply egg wash to top of crust and sprinkle with sugar
Vent the pie dough, by cutting small slits in the top
Bake in 425 degree (I usually bump mine up 25 degrees, so you may want to try 400 degrees) for 45-50 minutes
Remove from oven and let rest for at least an hour and half, prior to serving
I love apples and honeycrisp apples are among my favorites. I found myself with 3 apples that hadn’t been eaten (and likely wouldn’t see many more days), so I decided to make a small apple crumble.
I happened to have everything on hand. I stuck with typical apple crisp/crumble/pie flavors: apples, sugar, brown sugar and cinnamon.
Ignore the nutmeg, I ended up not using it.
I started by peeling and slicing my apples – turns out that 3 apples was the perfect size for the small (maybe 5×5) baking dish I had, it must have been meant to be!
After slicing the apples, I added them to a bowl where mixed up the filling ingredients.
I buttered my super cute, small baking dish – then added my apples to it. Again, a perfect fit!
Then I made the topping. This would have worked so much better with a pastry cutter, but I don’t have one – so I just combined it all with my hands. Room temperature butter helps!
Finally, I added the topping to the dish and baked it in a 400 degree oven, for 45 minutes (my oven takes a little longer, and runs a little cooler – so, feel free to adjust that based on your oven!).
I promise you, not much smells as good as apples baking – my house smelled just like fall, while this was in the oven. It turned out great – I do wish that I had some vanilla ice cream to have with it, but it is delicious on it’s own!
Apple Crumble
Filling 3 Honeycrisp apples 1 tbsp cinnamon 1/4 cup white sugar 1 tbsp brown sugar juice of 1/2 lemon 1 tbsp corn starch
Crumble Topping 3 tbsp oats 2 tbsp brown sugar 1 tbsp all purpose flour 1 tbsp butter
Peel and slice apples
Mix apples with cinnamon, sugar, brown sugar, juice of one lemon and corn starch.
Butter a small baking dish and pour filling into dish
Make crumble topping by combining the oats, brown sugar, flour and butter together
Michelle Can Cook! 