Description
A sweet end of summer and beginning of fall treat. And, no utensils needed!
Ingredients
Scale
Apple Filling
- 12 ounces Honeycrisp apples (peeled, cored, chopped)
- juice from 1/2 lemon
- pinch of salt
- 1 teaspoon cinnamon
- 1/4 teaspoon cardamom
- 1/8 teaspoon ground cloves
- 1 tablespoon water
- 1/2 cup sugar
- 1/4 cup brown sugar, lightly packed
- 2 tablespoons flour
Peach Filling
- 1 pound peaches, peeled, cored, chopped
- 1/2 cup brown sugar, lightly packed
- 1 teaspoon vanilla extract
- 1 tablespoon water
- 2 tablespoons flour
Hand pies
- 2 packages (1lb each) puff pastry
- 2 eggs, beaten
- 4 tablespoons course sugar
Instructions
- Remove puff pastry from freezer and allow to thaw for about 1 hour at room temperature.
- In a large pot, place chopped apples, lemon juice, salt, cinnamon, cardamom, ground cloves, water, sugar, and brown sugar.
- Cook to soften apples (about 10-12 minutes).
- Add in flour and stir to thicken mixture (about 2 minutes). Remove from stove and allow to cool almost completely.
- At the same time, add to a different large pot, the chopped peaches, brown sugar, vanilla, and water.
- Cook to soften peaches (about 10-12 minutes)
- Add in flour and stir to thicken mixture (about 2 minutes). Remove from stove and allow to cool almost completely.
- Remove thawed puff pastry dough from package and unfold onto a lightly floured surface. Roll out both pieces of pastry dough to roughly 12″x18″.
- Using a sharp knife, cut dough once vertically down the middle (to form 2, 6″ pieces). Then cut horizontally across to form 6, 3″ pieces. Each hand pie should measure approximately 6″x3″.
- Spoon a generous tablespoonful of apple filling onto one half of 12 pieces of dough.
- Spoon a generous tablespoonful of peach filling onto one half the remaining 12 pieces of dough.
- Brush edge of dough with water before folding over to seal dough together.
- Crimp edges of hand pie with a fork and gently transfer to a lined baking sheet.
- Brush tops with egg wash and sprinkle with course sugar. Using a sharp knife, make 3 diagonal slits across the top to allow air to vent.
- Bake for 15-20 minutes at 350F or until lightly browned.
- Prep Time: 30 minutes
- Cook Time: 20 minutes