Apple season is another big reason I love fall. I always feel like apples are one of the best examples of how much better a fruit or vegetable tastes when it is in season. Just the smell of fresh, in season apples is enough to make me go crazy.
Growing up, my mom would always cut up an apple if one of us said we were still hungry after dinner, so for me, apples seem to go hand in hand with dessert. So this past weekend, I decided to pick up my first few apples of the season to use for some fall recipe inspiration. I resisted the urge to bite right into one and instead, broke out another one of my favorite tools: the apple corer. After some technical difficulties (see Instagram vid for the full story…), I set out to peel/core/spiral cut my apples into the perfect filling for my hand pies.
I love the word rustic. It can hide so many flaws, like the fact that I’d never used puff pastry dough before and didn’t realize it had to thaw first or that I was too lazy to reshape it into squares and came out with interestingly shaped pies. But rustic also implies a sense of love embedded in cooking and evokes red checkerboard tablecloths and afternoon fall picnics…a perfect embodiment for these simple little pies.
Rustic can also mean I can eat them for breakfast, right?
Rustic Apple Hand Pies
Makes 18 small pies
4 apples, peeled, cored, and diced
1 cup oats
1/2 cup flour
3/4 cup brown sugar
3 tablespoons butter
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
18 square (ish) pieces puff pastry
1 tablespoon milk
Pre-heat oven to 400 degrees.
Make filling by combining apples, oats, flour, brown sugar, butter, cinnamon, and nutmeg in a large bowl.
Create an egg wash by beating egg in a small bowl and then stirring in the milk.
Place a little filling in the center of each piece of puff pastry. Spread a bit of the egg wash onto the edges of the dough and then fold the edges of the dough over to meet the other side, pressing to create a seal. Repeat until all of the filling is used.
To further seal the edges, take a fork and press the tips into the edges of the dough. This will also create the pattern on the outside of the pies.
Place all hand pies on a baking sheet and bake until puffy and golden brown, about 20 minutes.
Time: 40 minutes