Options

Format:
Include:
PRINT
See more
Photo: Johnny Autry; Styling: Mary Clayton Carl Photo by: Photo: Johnny Autry; Styling: Mary Clayton Carl

Apple-Toffee Hand Pies

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.

Cooking Light JANUARY 2013

  • Yield: Serves 12 (serving size: 1 pie)
  • Hands-on:25 Minutes
  • Total:55 Minutes

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.

Nutritional Information

Amount per serving
  • Calories: 142
  • Fat: 8.3g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 1.6g
  • Protein: 1g
  • Carbohydrate: 15.3g
  • Fiber: 0.2g
  • Cholesterol: 24mg
  • Iron: 0.1mg
  • Sodium: 114mg
  • Calcium: 4mg
advertisement

Go to full version of

Apple-Toffee Hand Pies recipe

advertisement