Heart Shaped Apple Hand Pies

I’m fairly certain that I don’t need to tell you that apple pie should be a staple come October. It’s simply falls into the “good life decision” category. And when it comes in the form of heart-shaped, personal sized pieces? Welp, you can pretty much assume that a good day is to be had. While these heart shaped apple hand pies are a little more work than your average fall staple, their adorable single-servedness (totally a word) is WELL worth the effort. Plus, much like the maple cinnamon almonds I posted last week, your entire house will just smell like love while they’re in the works. Perfection.

Heart Shaped Apple Hand Pies

2013-10-09 15:57:58

Serves 16

The perfect autumn treat. It's as cute as it is tasty!

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Prep Time

1 hr

Cook Time

20 min

Total Time

50 min

Prep Time

1 hr

Cook Time

20 min

Total Time

50 min

206 calories

23 g

42 g

12 g

3 g

7 g

84 g

155 g

6 g

0 g

4 g

Nutrition Facts

Serving Size

84g

Servings

16

Amount Per Serving

Calories 206

Calories from Fat 106

% Daily Value *

Total Fat 12g

19%

Saturated Fat 7g

37%

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 42mg

14%

Sodium 155mg

6%

Total Carbohydrates 23g

8%

Dietary Fiber 2g

6%

Sugars 6g

Protein 3g

Vitamin A

8%

Vitamin C

20%

Calcium

2%

Iron

2%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Does this look wrong?

For the Crust

1. 2 1/2 cups all-purpose flour
2. 1 cup unsalted butter cut into 1/2" cubes (freeze them prior to use. They must be very cold)
3. 1 tsp. salt
4. 1 tsp. sugar
5. 6 to 8 Tbsp ice water

For the Filling

1. 4 tsps. lemon Juice, divided
2. 2 cups granny smith apples (approximately 3 apples)
3. ¼ cup granulated sugar
4. 1 tsp. cinnamon
5. 1/2 tsp. grated nutmeg
6. 1 tsp. real vanilla extract
7. 1 egg, beaten
8. turbinado sugar, to sprinkle

For the Crust

1. 1. Mix your flour, salt & sugar in a food processor.
2. 2. Add your cubed butter and pulse 6-8 times.
3. 3. Add ice water 1 Tbsp. at a time, pulsing in between each addition until mixture starts coming together. Pinch the dough and if it comes together it's ready. If you add too much water it will be tough.
4. 4. Divide your dough into two discs. (Note: you should be able to see small lumps of butter). Wrap the disks in plastic wrap and refrigerate for at least 1 hour, up to 2 days.

For the Filling

1. 1. Peel and chop your apples into 1/2" cubes.
2. 2. Add apples, lemon, sugar, cinnamon, nutmeg and vanilla to a bowl and stir until apples are coated.

To Assemble

1. 1. Preheat your oven to 375 degrees F.
2. 2. Grab your dough out of the refrigerator and roll it out on a lightly floured surface to 1/8" thick.
3. 3. Using a heart shaped cookie cutter, cut hearts out of your dough and place them on a parchment lined baking sheet.
4. 4. Add 2 tablespoons of apple mixture to the center of each heart, keeping a 1/2" border.
5. 5. Using a pasty brush, gently brush the beaten egg around the perimeter of the heart.
6. 6. Add another heart-shaped round of dough on top, stretching the dough until both edges meet. Using a fork, gently seal all of the edges.
7. 7. Brush the tops of your hearts with the remaining egg mixture and pierce the top with two small slits to vent.
8. 8. Top with turbinado sugar, and bake for 20-25 minutes until golden brown.
9. 9. Let cool 8-10 minutes before removing from pan.
10. 10. Serve slightly warmed, preferably with vanilla ice cream.

By Lark & Linen

Adapted from The Blonde Buckeye

beta

calories

206

fat

12g

protein

3g

carbs

23g

more

Adapted from The Blonde Buckeye

Lark & Linen Interior Design and Lifestyle Blog https://jacquelynclark.com/