Hand-Held Apple Pies

Hand-held Apple Pies Recipe

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Sherri Boyce


I have made these for my kids and they love them

☆☆☆☆☆ 0 votes
Yield: 2 dozen
30 Min
15 Min
Convection Oven


1 pkg
(8 ounces) cream cheese, softened
1 c
unsalted butter, softened
2 c
all-purpose flour
1/4 tsp


1/4 c
1/4 tsp
ground cinnamon
1/8 tsp
ground allspice
2 c
finely chopped peeled tart apples
2 Tbsp
cold unsalted butter


large egg yolk
2 Tbsp
coarse sugar and cinnamon-sugar


1In a large bowl, beat cream cheese and butter until smooth. Combine flour and salt; gradually add to butter mixture until well blended.
Divide dough in half.
Shape each into a ball, then flatten into a disk.
Wrap in plastic wrap and refrigerate for 1 hour.
Combine the sugar, cinnamon and allspice; set aside. Divide each portion of dough into 12 balls
2On a lightly floured surface, roll each ball into a 4-in. circle. Place a tablespoonful of chopped apples on one side. Sprinkle with 1/2 teaspoon sugar mixture; dot with 1/4 teaspoon butter.
In a small bowl, whisk egg yolk and water.
Brush edges of pastry with egg wash; fold pastry over filling and seal edges well with a fork.
3Place 2 in. apart on ungreased baking sheets.
Brush remaining egg wash over tops. Cut slits in pastry. Sprinkle with coarse sugar and cinnamon-sugar.
Bake at 425° for 11-14 minutes or until golden brown. Remove to wire racks to cool.
4To Make Ahead: Pastry can be prepared and rolled out a day in advance. Stack pastry rounds between floured sheets of waxed paper

About Hand-Held Apple Pies

Course/Dish: Fruit Desserts
Main Ingredient: Fruit
Regional Style: American