Who could resist a handheld pie, regardless of what kind it was? That was the draw of this recipe. Sure the apple-toffee mixture is appealing but the method was more appealing. And, since the method seems fairly universal I’m sure you can fill these with just about anything you want. In fact if you were feeling really creative or ambitious, you could make these “to order” by creating different ones as part of the same 12.
But let’s get back to these specifically. It says to use pre-made pie crust and roll it out to about 12″. Then, using a 3″ round cookie cutter, cut out 12 rounds from each pie crust. Well, I used a 2 3/4″ round cutter and left the pie crust as the 9″ it came in and it worked just fine. Rolling it out seemed like an unnecessary step. As far as the mixture went, I wound up with a lot left over. Now, once the pies were done I realized I could have stuffed them a bit more but I was concerned with making sure that I left enough room around the edges so it would seal.
I did forget to add the butter but I’m not sure that it made a difference, especially since it wasn’t stuffed full of apples. Adding the eggs brushed on top seemed like a good idea at the time (and it was in the recipe) but after it was done I wasn’t sure it was needed. Or at least it made it look a little odd. But anyway, they still tasted good and I’ve got prospers for future recipes using the same method.
recipe take from the January/February issue of Cooking Light magazine
2 cups finely chopped apples
2 TBSP toffee chips
1 TBSP sugar
1 1/2 TSP lemon juice
1/2 TSP cinnamon
1 pkg refrigerated pie dough (2 per package)
1 large egg, lightly beaten
1 TBSP unsalted butter, cut into 12 pieces
Preheat the oven to 375 degrees. Combine the apples, toffee chips, sugar, lemon juice and cinnamon in a bowl. Unroll the pie dough and cut 12 circles out of each piece of dough. As noted above, I used a 2 3/4″ round cutter. A 3″ might be too big to get 12 out without further rolling the dough out. Use your best judgement or scale back the number of pies you want to make.
Place 12 rounds on a greased backing sheet (I used parchment paper and didn’t grease it). Brush those 12 rounds with some of the egg. Spoon about 1 TBSP of apple mixture on to each round, leaving a half inch border around. Top each with one piece of butter. Top with remaining dough rounds and press the edges to seal. Brush the tops with the remaining egg.
Bake for 25 minutes or until golden brown.