Apple-Toffee Hand Pies

Photo: Johnny Autry; Styling: Mary Clayton Carl
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.

Yield:

Serves 12 (serving size: 1 pie)

Recipe from

Recipe Time

Hands-on: 25 Minutes
Total: 55 Minutes

Nutritional 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

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

Preparation

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.

Note:

Christine Burns Rudalevige,

January 2013