Close your eyes when you take a bite of these and you can almost hear the crunch of leaves beneath your feet. These taste and smell like autumn, my favorite season. I like to add a drizzle of dark chocolate at the end; it makes them extra special!

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Recipe Summary

prep:
1 hr
cook:
30 mins
additional:
20 mins
total:
1 hr 50 mins
Servings:
16
Yield:
16 3-inch pies
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

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  • Stir apple, pear, brown sugar, vanilla extract, cornstarch, cinnamon, nutmeg, cloves, and salt together in a bowl. Whisk egg and water together in a small bowl.

  • Roll pastry out on a lightly floured surface; cut into circles with a 3- to 4-inch round cookie cutter. Spoon a small amount of apple mixture onto center of each pastry circle; fold circles in half and press firmly to seal edges. Crimp with a fork, if desired. Place pies on prepared baking sheet.

  • Cut 3 small slits in top of each hand pie with a sharp knife. Brush surface of pies with egg mixture; sprinkle with decorating sugar.

  • Bake in the preheated oven until lightly golden, about 25 minutes; allow pies to cool to room temperature, about 20 minutes.

  • Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 2 minutes. Drizzle melted chocolate over pies.

Nutrition Facts

125 calories; protein 1.5g 3% DV; carbohydrates 18.1g 6% DV; fat 5.5g 9% DV; cholesterol 11.6mg 4% DV; sodium 75.4mg 3% DV. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/01/2020
Made exactly as written except used a Macintosh Apple as I had those on hand. Super easy to make with a nice spice blend. I got 7 4” rounds from the 9” crust and had enough filling left over for 4 more pies. Use larger rounds to make filling them easier and get a good filling-to-pastry ratio. Read More
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