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Apple-Toffee Hand Pies

Photo: Johnny Autry; Styling: Mary Clayton Carl
Hands-on time 25 mins
Total time 55 mins
Yield Serves 12 (serving size: 1 pie)
Look for toffee chips near the chocolate chips on the baking aisle. Be sure to chill the butter well beforehand to make it easier to cut into small cubes.

Ingredients

  • 2 cups finely chopped Gala or Rome apple
  • 2 tablespoons toffee chips
  • 1 tablespoon sugar
  • 1 1/2 teaspoons fresh lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1 (14.1-ounce) package refrigerated pie dough (such as Pillsbury)
  • Cooking spray
  • 1 large egg, lightly beaten
  • 1 tablespoon unsalted butter, cut into 12 cubes

Nutrition Information

  • calories 142
  • fat 8.3 g
  • satfat 3.1 g
  • monofat 2.4 g
  • polyfat 1.6 g
  • protein 1 g
  • carbohydrate 15.3 g
  • fiber 0.2 g
  • cholesterol 24 mg
  • iron 0.1 mg
  • sodium 114 mg
  • calcium 4 mg

How to Make It

  1. Preheat oven to 375°.

  2. Combine apple, toffee chips, sugar, lemon juice, and cinnamon in a medium bowl.

  3. Roll the pie dough on a lightly floured surface into 2 (12-inch) circles. Using a 3-inch round cookie cutter, cut each dough portion into 12 rounds. Discard any remaining dough scraps. Place 12 dough rounds on a baking sheet coated with cooking spray. Brush half of the beaten egg over dough rounds. Spoon about 1 tablespoon apple-toffee mixture onto each round, leaving a 1/2-inch border around the edges of the dough. Top each round with 1 piece of butter. Top pies with remaining 12 rounds of dough; press edges together with a fork to seal. Brush remaining half of beaten egg over each pie. Bake at 375° for 25 minutes or until golden brown.