Oven-Fried Apple Pies
Submitted by GOAT
Oven-fried apple hand pies with a pizza-crust dough wrapped around a spiced dried apple filling. Easier than rolling pastry, golden in 17 minutes, ideal for lunchboxes and picnics.
YIELD
16 servingsPREP
75 minCOOK
15 minREADY
90 minThese hand pies shortcut the dough portion entirely with packaged pizza crust mix, which means dinner-roll-soft on the outside and hot, jammy dried apple filling inside in under 90 minutes from start to finish. The dried apples are key. Reconstituted with water, sugar, and warm spices over a slow simmer, they collapse into a thick, intensely apple-flavored filling that’s drier than fresh-apple jam and won’t leak through the dough during baking.
Dried apple filling has a texture closer to fig jam than to apple pie filling, which is exactly what you want inside a folded turnover. Watery filling sogs out the bottom; thick filling holds its shape. The recipe makes 16 hand pies, enough to feed a crowd or freeze in batches for school lunches. Brush with melted butter as they come out of the oven for that glossy fried-pie look without actually frying anything.
Pro Tips
- Drain the cooked dried apples thoroughly before mashing. Excess liquid weakens the dough seal during baking.
- Crimp the edges firmly with a fork. Loose seals burst open in the oven, and you’ll lose filling onto the sheet pan.
- Pierce the tops generously to vent. Steam buildup is what tears unvented hand pies.
- These freeze beautifully unbaked. Wrap individually in plastic and bake straight from frozen, adding about 5 minutes to the bake time.
Variations
- Swap dried pears for half the apples for a more delicate, slightly floral filling.
- Add a tablespoon of bourbon or apple brandy to the cooked filling for an adult version of the hand pies.
- Drizzle with a powdered sugar glaze after baking for a more dessert-style finish.
Ingredients
Directions
Preheat oven to 400.
Grease a large baking sheet. Combine pizza crust mix, water, and butter in mixing bowl; stir to blend.
Turn dough out onto lightl floured board or pastry cloth; knead gently just until smooth.
Divide dough in half.
Divide each half into 8 pieces. Spoon 1 heaping tablespoon of filling into center of each circle.
Fold top half of circle over bottom half, moistening edges very lightly to seal.
Crimp edges with a floured fork.
Pierce top of pie with fork several times to vent. Place on prepared baking sheet.
Bake for 15 to 17 minutes or until golden brown.
Brush with melted butter.
Cool slightly before serving--filling will be hot.
These are best when served warm.
DRIED APPLE FILLING Combine apples, water, and sugar in largesaucepan. Bring to a boil over medium heat. Cover, reduce heat to low and simmer for 1 hour or until tender. Mash thoroughly. Stir in butter, lemon juice, cinnamon, and nutmeg; cool completely.
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