Apple-Toffee Hand Pies

7 Reviews
ADD YOUR REVIEW
Photo: Johnny Autry; Styling: Mary Clayton Carl
Hands-on Time
25 Mins
Total Time
55 Mins
Yield
Serves 12 (serving size: 1 pie)
By Christine Burns Rudalevige
January 2013
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 142
  • Fat 8.3g
  • Satfat 3.1g
  • Monofat 2.4g
  • Polyfat 1.6g
  • Protein 1g
  • Carbohydrate 15.3g
  • Fiber 0.2g
  • Cholesterol 24mg
  • Iron 0.1mg
  • Sodium 114mg
  • Calcium 4mg

How to Make It

Step 1

Preheat oven to 375°.

Step 2

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

Step 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.

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Ratings & Reviews

shortychef's Review

Snpvolmer
January 02, 2014
I did not use toffee. I made small pockets but they had to much crust and not enough filling.So i adjusted the recipie and made one big pocket. It csame out quick and yummy!!

Snpvolmer's Review

3Boys4Me77
January 16, 2013
Very easy prep. Came out kinda small, but very yummy. Our 4 year old was a great help smashing the toffee. In the future I will use a 3.5 inch circle for the top pieces of crust.

belana's Review

belana
February 22, 2013
N/A

steponme's Review

Pamela
February 03, 2013
Too much crust and not enough of that great filling. I would make again, but with less crust.

PrimeSuspect's Review

wonderwab
January 13, 2013
N/A

3Boys4Me77's Review

steponme
January 07, 2013
I love the Matisse column in the magazine, but I agree with the other review almost verbatim. These were too small to capture the flavor of the the filling. I also had A LOT of filling left over. These actually were fun to make, but the end result was a disappointment for me.

wonderwab's Review

PrimeSuspect
January 06, 2013
I followed the recipe exactly. The filling was extremely good, but the pies themselves had too much 'bread' and not enough filling. Also, there was a lot of filling left over, after putting ~a Tb per pie, but the size of dough could not support more than that. I think I will try to make these again, but perhaps select a bigger cookie cutter (5"?) so there will be more filling per pie.
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