Valentine’s Day is right around the corner and I am SUPER excited! Besides Christmas, Valentine’s Day has to be my favorite commercialized holiday. It always has been, ever since I was a little girl :) For me it was never about having a valentine (I was a late bloomer in the crushing on boys department). I just loved swapping valentines at school and how teddy bears and pink and red candy boxes took over the store shelves.
When I began this blog last year, it was after Valentine’s Day so I didn’t get a chance to share any Valentine’s Day recipes. BUT this year, I am ready to play! I have a slew of recipes to share, beginning with these apple hand pies.
If you remember, I accidentally developed a copycat McDonald’s apple pie recipe. It was a hit around these parts so I decided to spread the love and turn them into a Valentine’s Day treat! Aside from the utterly flaky crust and the scrumptious cinnamon & apple filling, they are heart shaped, which just makes them taste 10x better! To get even crazier, I added sprinkles, which makes them irresistible. No one will be able to pass these babies up.
Valentine’s Day Apple Hand Pie
Yields 5-7 Pies
Printer friendly version
1 ¼ cups (6 ¼ ounces) all-purpose flour
1 tablespoon sugar
3 tablespoons vegetable shortening, chilled and cut into cubes.
5 tablespoons salted butter, chilled and cut into cubes
4-6 tablespoons ice water
- In a food processor, pulse together the flour and sugar until combined.
- Sprinkle the shortening over the flour and pulse until it resembles cornmeal.
- Add the butter and pulse until the mixture resembles coarse crumbs.
- Transfer into a large bowl and add 4 tablespoons of water. Mix with a rubber spatula until the dough comes together but is not sticky. If the dough does not hold together, add up to 2 more tablespoons of water.
- Divide the dough in half and wrap each half in plastic wrap. Chill in the refrigerator for 1 hour.
1 Granny Smith apple, peeled and diced into cubes
1 Jonagold apple, peeled and diced into cubes
1 tablespoon all-purpose flour
¼ cup granulated sugar
⅛ cup light brown sugar
¼ teaspoon ground cinnamon and extra for sprinkling
¼ teaspoon ground nutmeg
1 teaspoon lemon juice
Turbinado sugar for sprinkling
- In a large bowl, stir all the ingredients together. Set aside.
- Line a cookie sheet with parchment paper or silpat.
- Remove the crust from the refrigerator and place on the counter for 20 minutes. Place the apple filling into a sieve over a bowl to collect the juices.
- Roll out the dough to about ¼-inch thick and cut out hearts using a heart cookie cutter.
- Spoon a pile of the apple filling onto one heart, leaving a 1-inch rim. Aim for a tall pile, as opposed to a wide pile.
- Place a non-filled heart over the filling and pinch the sides to seal. Place hand pie on the prepared cookie sheet and brush with the collected juices from the apple filling. Sprinkle with cinnamon and turbinado sugar and decorative sprinkles.
- Collect the dough scraps and combine with the remaining dough. Repeat steps 3-5 until all the dough has been used.
- Preheat oven to 425°F.
- Chill the pies in the refrigerator for 20 minutes. Bake the pies for 15 minutes. Then, reduce the oven to 350°F, rotate the cookie sheet and continue baking for an additional 10 minutes or until the crust is golden brown.
Store in an airtight container at room temperature for up to 3 days. Reheat in toaster oven for about 5 minutes or until the crust becomes crispy.
Adapted from The PKP Way