Brown Sugar & Cinnamon Hand Pies

Breakfast, Desserts, Recipes, snacks

How about the iconic pop tart pastry? Such a classic delight! Well, I call these hand pies. They are just the tastiest little treats any time of day.

I didn’t make them perfectly rectangular and that’s okay. I prefer the more rustic look…I think it tastes more authentic that way 😉

The flaky pie crust, the ooey gooey brown sugar and cinnamon buttery goodness is the absolute best! You also can’t beat that wonderful glaze to seal the deal.

Give these a go! They are SO EASY to make. PS. If you have store-bought pie crust…these will take NO TIME at all 😉

Brown Sugar & Cinnamon Hand Pies

  • Servings: 6
  • Difficulty: easy
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INGREDIENTS:

For the pie crust-

  • 2 cups white all purpose flour
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 3/4 cup vegetable shortening
  • 1/4-1/2 cup iced cold water

For the filling-

  • 1/2 cup packed dark or light brown sugar
  • 2 teaspoons ground cinnamon
  • 1 tablespoon all-purpose flour
  • egg wash (for the end): 1 large egg mixed with 2 teaspoons milk

For the Glaze:

  • 3/4 cup confectioners’ sugar
  • 1 Tablespoon milk (can use more if needed)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon pure vanilla extract

DIRECTIONS:

  • Make your crust: In a food processor or by hand with a pastry cutter, mix the flour, salt, and sugar together, vegetable shortening and pulse everything together until you have pea sized pieces throughout the dough.
  • Add the ice cold water little by little, until you form a the dough.
  • Take your dough and cover in plastic wrap tightly, and refrigerate for at least 1-2 hours.
  • Make your filling: Mix all of the filling ingredients together (except for the egg wash) and set aside.
  • Assemble your hand pies: on a floured surface roll out the dough into a large square or triangle, and cut your dough into even rectangles. Note- it’s okay if they aren’t perfect! I personally prefer the rustic look 😉
  • Make your egg wash: simply beat your egg with milk in a small bowl
  • Brush each rectangle bottom with some egg wash (this will help everything stick) and fill with the brown sugar filling ( I like filling a generous amount) then cover with another rectangle (that isn’t brushed with egg wash). Crimp the edges of the pastry with a fork and then poke three wholes on top (so the filling doesn’t explode). Transfer into a lined baking sheet with parchment paper.
  • Continue until you’ve assembled all your pastries. Refrigerate your pastries for at least 20 minutes (highly recommend if you can) while you preheat the oven to 350 degrees F.
  • Brush the pastries with the remaining egg wash and pop them in the oven for 25-28 minutes or until golden brown.
  • Make the glaze: mix all of the glaze ingredients and set aside until the pastries have cooled, and are ready to be glazed. Once glazed, pop them back into the refrigerator so the glaze hardens 🙂

*notes*

*These keep well at room temp 2-3 days or in the fridge 6 days. You can also freeze before glazing and store in an airtight container up to 3 months. Simply defrost the night before in the refrigerator and bake.*

-Enjoy!

Hilda<3

Apple Pie

Desserts, Recipes

This has to be my new favorite apple pie recipe! The crust is a no fail flaky, melt in your mouth crust that is absolutely perfect in this recipe.

The filling is simple but delightful. I use a combination of apples to get the most flavor- tangy and sweet! There’s nothing better than a nice warm slice of apple pie with ice cream on top to welcome the autumn leaves, and the season of fall.

I hope you enjoy this recipe!

Apple Pie

  • Servings: 6-8
  • Difficulty: easy
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Yields 6-8 slices

INGREDIENTS:

For The Crust:

  • 2 cups white all purpose flour
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 3/4 cup vegetable shortening
  • 1/4-1/2 cup iced cold water

For The Filling:

  • 2 apples cored and sliced ( I used a combination of fuji and granny smith)
  • 1/4 cup ground white sugar
  • 1 teaspoon cornstarch
  • juice of 1 lemon
  • 1 teaspoon cinnamon

For The Caramel Sauce:

  • 2 tablespoons butter
  • 1/3 cup ground white sugar
  • 2 tablespoons brown sugar
  • juice of 1 lemon+ zest
  • 1/3 cup half and half (or milk)

Extras for Pie Assembly:

  • 1 egg (for brushing)

DIRECTIONS:

For the crust:

  • In a food processor or by hand with a pastry cutter, mix the flour, salt, and sugar together, vegetable shortening and pulse everything together until you have pea sized pieces throughout the dough.
  • Add the ice cold water little by little, until you form a the dough.
  • Cut the dough into 2 equal pieces and refrigerate for at least 30 minutes.
  • Roll the first piece of dough into a circle and place the first one a pie dish. Create tiny holes with a fork so the dough doesn’t bubble up too much. Save the other half for the top.

For the filling:

  • Mix the sliced apples with sugar, lemon juice, corn starch, cinnamon, and pour on top of the uncooked pie crust.

For the Caramel Sauce:

  • In a sauce pan melt the butter, and add the sugar + lemon + zest and cook for about 5 minutes until it gets bubbly. Add the half/ half and keep mixing for 2 minutes or so. Turn off the heat and let it cool for 5 minutes.

For the Pie Assembly:

  • Pour the caramel sauce on top of the apple cinnamon filling, and top with the second rolled out pie dough. Crimp the edges to form a nice crust.
  • Slit 3 slices on top of the pie, and brush with the beaten egg.
  • Bake at a 375 degree preheated oven for 25 minutes.
  • Cool the pie, then slice into 6-8 equal slices. Serve warm with french vanilla ice cream or whipped cream!

Enjoy 🙂

-Hilda