I know. You’re busy. I’m busy. Everyone is busy. But that doesn’t mean you don’t have time for pie.
And you don’t have to settle for those cold, stale pies that are only sold in gas stations.
You can have real apple pies. Made to eat on the go. That’s the idea behind my apple hand pies
– and it might be the best idea I’ve ever had.
As you might imagine, you’re going to need apples if you’re making apple pie. I like to use a good baking apple like Galas or Honeycrisps for my pies.
Honestly, the hardest part of this recipe is just peeling, coring, and chopping the apples. If you have an apple corer more power to you – I do it all by hand with a paring knife and a veggie peeler though.
Dice your apples pretty small and mix them with some sugar, salt, cinnamon, nutmeg, and flour.
Add this mixture to a colander. You might think this is a bad idea because all of the delicious liquids will drain off, but trust me. You want some of the liquid to drain out of the apples.
As the apples sit, the sugar and salt mixture will pull a lot of moisture out of the apples and if you don’t let it drain off, your pies will be really soggy.
Let this mixture sit and drain for about 15-20 minutes.
As you can see, a lot of juice will drip out of the apples. Trust me, there is still plenty of flavor and liquid left.
Could you imagine all of this liquid going into your hand pies? Those would be some drippy mess makers.
If you’re using the raisins, I recommend simmering them in water for a few minutes just to plump them up a bit. Then you can drain them and stir them in with your apple filling.
As for the Pillsbury pie crust, just make sure you take it out of the fridge a few minutes before using so it has time to relax a bit.
Making the pies is actually very easy. Just roll out one pie crust on a lightly floured surface.
Pile six heaps of filling on the crust, leaving about ½ inch of space between each heap of filling.
Get a small bowl of water and wet around each of the mounds of filling. This will help the top of the pies adhere to the bottom layer.
Then roll out a second pie crust and lay it right on top!
Gently shape the top layer to mold around each mound of filling.
Then use a pizza cutter to cut around each pie.
Once your pies are cut, pick up each one and make sure it’s completely sealed around the edges. Then set it on a baking sheet lined with parchment paper.
Slice a few slits in the pie to make sure steam can escape.
Bake these guys at 350 degrees for about 20-25 minutes until the crust is golden brown.
Let them cool for a few minutes before biting into them! I find they’re great warm or cold, actually.
The next time I go on a road trip, I’m going to be making a batch of apple hand pies for the drive!
More Apple PiesNick wants to you remind you that a pie in the hand is worth two in the bush. Be sure to check out his blog, Macheesmo, and his Tablespoon profile. You can also follow him on Twitter or Facebook.