I am rushing autumn. I always do. Michael just remarked today that we should enjoy the weather because we'll soon be complaining of the cold. I just can't help myself. I am always anxious for the hot summer days to give way to the crisp cool Fall weather. I start eyeing the pumpkins and winter squash in the store. I want to decorate the front porch with baskets of mums and corn stalks. I actually bought a sign for the front yard that says "Welcome Autumn" despite the fact that it is still nine days away. I'll be ready when it gets here.
This time of the year always sends me seeking apple recipes. I decided to put my little mini pie press to the test and make apple hand pies. I didn't follow a recipe, just went my own way. I used my go-to pie crust, Pillsbury prepared pie crust. I love a good homemade crust as the next gal, but I was trying a special effect with my crusts and wanted to be sure it would hold together. It worked beautifully. Michael complemented the pie crust, declaring it "delicious." I was going to just say "thanks" and leave it at that until he added, "Did you make this?" Busted, I admitted that I opened a package of Pillsbury pie crust. "Don't fix what ain't broken" was his response.
I wanted to make a special top crust on my pies. I have a roller than creates a sort of criss cross lattice. I rolled out the pie crust scraps and used the roller to make the decorative crusts. I placed the lattice crust right on top of the top crust.
The roller cuts the shape.
When stretched, it looks like this.
It makes a pretty crust like this.
Apple Hand Pies with Lattice Crust
- 5 large fuji apples peeled, cored and sliced
- 1 cup granulated sugar
- ½ teaspoon cinnamon
- Pinch of salt
- 1 TBS flour
- Pie crust
- Add the sliced apples, sugar, cinnamon, and salt in a medium saucepan. Cook over a medium heat, stirring until the sugar melts. Reduce temperature to medium low and continue cooking until apples are tender. Stir the flour in and heat until the juice thickens. Remove from heat and allow to cool slightly.
- Cut the pie crust into small rectangles. Place two tablespoons of pie filling in the center. Brush edges with water or egg white. Place the top curt over the bottom crust and crimp the edges with a fork. You can add a decorative element to the top crust if you like or just leave it plain. Cut two small slits in the top to allow the steam to escape during baking. Bake in a 400 degree oven on a parchment lined baking sheet. Remove from oven when the crust is golden brown. No need to worry about the apples since they are already cooked. Allow to cool completely.
Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.