This hand pie was a hit when I celebrated Thanksgiving with Scott’s family, and so I tweaked and reprised it for a get-together where, again, it was a critically acclaimed success. The final version is one that I think you all are going to just love: it’s delicious as a dessert with vanilla ice-cream, or as a treat-yo-self breakfast.
About that get together where I reprised this recipe… I swear I’m not actually a pretentious person, but by golly I love pretending to be one with my friends. Before Chelsea and I flew to Seattle, the two of us got together with our friend Chloe and celebrated a “day of plenty” with fancy drinks, food, and gifts such as an antique French-English dictionary, artisan hand-made gloves, and a copper Turkish Coffee maker. Does that make us “hipsters” yet? If not, it’s not for lack of trying.
One of the best things about this pie is that you can make it up to three days ahead of time and leave it in the fridge until you’re ready to put it in the oven! I’m excited to experiment with this basic recipe and come up with new hand pie varieties.
- 2 store bought refrigerated pie crusts (1 box)
- 1-14oz can sweetened condensed milk*
- 2 tsp vanilla
- 3 Honeycrisp apples, peeled, cored, and chopped.
- 1 Tbsp. butter
- 1 tsp. cinnamon
- 1 Tbsp. Brandy
- cinnamon sugar (1/2 cup sugar + 2 tsp cinnamon)
- 1 egg, beaten
- 1 Tbsp butter, melted.
- In a non-stick saucepan, heat and simmer the sweetened condensed milk on low until it begins to caramelize (becomes thick and has a slightly golden tint). Stir frequently to prevent the milk from burning. Stir in the vanilla and then set aside to cool.
- Peel and core the apples, and then chop into small pieces
- Melt one tablespoon of butter in a large skillet and then add the apples and cinnamon. Cook until the apples begin to soften (about 5 minutes), and then add the Brandy. Once the apples are soft (~8 minutes total), take the apples off the burner and allow to cool.
- While waiting for the apples and caramelized condensed milk to cool, cut your pie crust into triangles, circles, or whatever else your heart fancies.* I recommend that you do this on parchment paper.
- Put a spoonful of apples and a spoonful of condensed milk in the center of each mini pie, and then top with another crust. Use a fork to crimp around all the edges, and then put in the fridge for 45 minutes to 2 days.
- When you are ready to enjoy your pie, preheat the oven to 350F. Remove the pies from the fridge and brush with an egg wash (aka a beaten egg). Cut 4 small slits on the top of each pie and then bake for 25-30 minutes.
- Brush the baked pies with melted butter and sprinkle each with cinnamon sugar. These are good warm and at room temperature!
Chelsea and I agreed that this recipe needs a warm, acoustic sound to pair with the delightful taste of this hand pie. Who better than Matthew Barber than to provide the music?