Hey Cutie Pie, how’s your day going? Going well over here because we have hand pies. I call them “hand pies” but they really should be called “face pies” because they are bigger than the average hand. And that’s a good thing.
This pie recipe is simple, quick and easy. One day I was loungin’ and needed something sweet to eat and I took a peak in my fridge and used what I had on hand. It turned out to be a keeper and that’s proof that this recipe is so simple and easy.
It’s a classic American dessert transformed into a little handheld present that won’t disappoint. Tender, spiced apples wrapped in a flaky, golden brown pastry, topped with an adult-only rum glaze. I mean….come onnnn! You must.
The puff pastry is really what makes this recipe so easy. No fussy pie dough to deal with, just crispy, flaky pillows of amazingness. And all you need is one sheet! Roll it out nice and thin, cut into 8 equal rectangles and fill them up with the tastiest little apples.
You can also make smaller hand pies if you have more control over your portion size than I do. Just cut your puff pastry into 16 squares instead!
I chose to use Honeycrisp apples for these little sweeties because they are my absolute favourite. Of. All. Time. Crispy and sweet, yet tart, they beat out every other apple. You can also use the classic Granny Smith, or whatever you have in your fridge, and they will still be tasty and flavourful!
To prepare the apples, add them to a large skillet with all the cinnamon, cardamom, salt, maple syrup and brown sugar and cook until tender and they begin to release their juices. This stuff is honestly gold. I could just eat it with a spoon.
Divide your apples between the four (or eight) puff pastry rectangles and top with the remaining pastry. Crimp the edges so it looks super cute and pierce a couple of holes in the top to allow the steam to escape. It is important to let them chill in the fridge for at least half hour at this point. This allows the butter in the dough to firm up again after being handled, and in turn, it will melt slower once you bake it. Once chilled, pop them in the oven and watch them transform into the most delicious little treat!
While the pies are baking, make your luscious glaze. Add powdered sugar, rum, vanilla, cinnamon and non-dairy (or regular) milk to a bowl and whisk until smooth. It’s your choice how you want to apply this glaze. You can just pile it on, drizzle it, or spoon it as you go. No judgement here.
I think that’s all I need to tell you about this recipe. Does anyone actually read this part of the post anyways???
Apple Cardamom Hand Pies with a Cinnamon Spiced Rum Glaze
Servings: Makes 4 large hand pies
Prep time: 15 minutes (active), 30 minutes (inactive)
Cook time: 20 minutes
- 1 tbsp coconut oil
- 2 large apples, small dice (I like Honeycrisp or Granny Smith)
- 1 tsp cinnamon
- 1/4 tsp cardamom
- 1-2 tbsp maple syrup (depending on how sweet you want them, I do 1 tbsp)
- 1 tsp brown sugar
- pinch of salt
- 1 tbsp cornstarch
- 1 tbsp water
- 1/2 tsp vanilla
- 1 tbsp freshly squeezed lemon juice
- 1 sheet puff pastry, thawed
- 1 egg
- 1 tbsp water
- Raw turbinado sugar for topping (optional)
For the glaze:
- 1/4 cup powdered sugar
- 1 tsp dark spiced rum
- 1/2 tsp vanilla
- 1/4 tsp cinnamon
- 1-3 tsp non-dairy milk
- Melt coconut oil in a large skillet over medium heat. Add apples, cinnamon, cardamom, maple syrup, brown sugar and salt. Cook until apples begin to soften (about 8-10 minutes), stirring frequently.
- While the apples are cooking, prepare your puff pastry. On a lightly floured surface, roll out your puff pastry until it is about 1/4 inch thick. Cut lengthwise down the middle, and then cut each strip into four even rectangles. You will have 8 rectangles altogether (see photo above). Place four of the rectangles on a baking sheet lined with parchment paper.
- Create a slurry by whisking the cornstarch and water together in a bowl. Add to the apples, stir and remove skillet from heat. Add in the lemon juice and vanilla and mix until combined.
- Use a spoon to scoop the apples into the centre of the four puff pastry rectangles that were placed on the baking sheet. Leave a half-inch border all the way around. Place the other four pastries on top and crimp the edges with a fork. Cut a few slits into the top of each so that the steam can escape. Place in fridge for at least 30 minutes to chill.
- Preheat the oven to 400 degrees fahrenheit.
- Beat the egg and water together to make an egg wash. Remove pies from fridge and brush with the egg wash. Sprinkle the tops with the turbinado sugar. Bake for 18-20 minutes or until puffed up and golden brown. Let cool on the baking sheet for 5-10 minutes before serving.
- While the pastries are baking, create the glaze. Add the powdered sugar, rum, vanilla, cinnamon and one teaspoon of milk to a bowl and whisk. If it is too thick, continue to add more milk, one teaspoon at a time until you reach a drizzle-able consistency.
- Drizzle the hand pies with the glaze and serve warm. Store in fridge for up to 5 days in an airtight container.