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.
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.
Snpvolmer's Review
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
N/A
steponme's Review
Too much crust and not enough of that great filling. I would make again, but with less crust.
PrimeSuspect's Review
N/A
3Boys4Me77's Review
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
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.
shortychef's Review