I’m fairly certain that I don’t need to tell you that apple pie should be a staple come October. It’s simply falls into the “good life decision” category. And when it comes in the form of heart-shaped, personal sized pieces? Welp, you can pretty much assume that a good day is to be had. While these heart shaped apple hand pies are a little more work than your average fall staple, their adorable single-servedness (totally a word) is WELL worth the effort. Plus, much like the maple cinnamon almonds I posted last week, your entire house will just smell like love while they’re in the works. Perfection.
Heart Shaped Apple Hand Pies
The perfect autumn treat. It's as cute as it is tasty!
1 cup unsalted butter cut into 1/2" cubes (freeze them prior to use. They must be very cold)
1 tsp. salt
1 tsp. sugar
6 to 8 Tbsp ice water
For the Filling
4 tsps. lemon Juice, divided
2 cups granny smith apples (approximately 3 apples)
¼ cup granulated sugar
1 tsp. cinnamon
1/2 tsp. grated nutmeg
1 tsp. real vanilla extract
1 egg, beaten
turbinado sugar, to sprinkle
For the Crust
1. Mix your flour, salt & sugar in a food processor.
2. Add your cubed butter and pulse 6-8 times.
3. Add ice water 1 Tbsp. at a time, pulsing in between each addition until mixture starts coming together. Pinch the dough and if it comes together it's ready. If you add too much water it will be tough.
4. Divide your dough into two discs. (Note: you should be able to see small lumps of butter). Wrap the disks in plastic wrap and refrigerate for at least 1 hour, up to 2 days.
For the Filling
1. Peel and chop your apples into 1/2" cubes.
2. Add apples, lemon, sugar, cinnamon, nutmeg and vanilla to a bowl and stir until apples are coated.
1. Preheat your oven to 375 degrees F.
2. Grab your dough out of the refrigerator and roll it out on a lightly floured surface to 1/8" thick.
3. Using a heart shaped cookie cutter, cut hearts out of your dough and place them on a parchment lined baking sheet.
4. Add 2 tablespoons of apple mixture to the center of each heart, keeping a 1/2" border.
5. Using a pasty brush, gently brush the beaten egg around the perimeter of the heart.
6. Add another heart-shaped round of dough on top, stretching the dough until both edges meet. Using a fork, gently seal all of the edges.
7. Brush the tops of your hearts with the remaining egg mixture and pierce the top with two small slits to vent.
8. Top with turbinado sugar, and bake for 20-25 minutes until golden brown.
9. Let cool 8-10 minutes before removing from pan.
10. Serve slightly warmed, preferably with vanilla ice cream.