These French Apple Hand Pies are a super easy, delicious adaptation of French Apple Pie. And are reminiscent of a favorite boulangerie. Simple and sweet, perfect with a cup of tea.
Or morning coffee — whichever seems right.
A French Apple Pie differs from a traditional apple pie in both the way it is prepared and served.
The story is told that Stephanie Tatin, a hotel chef, had planned to bake an apple pie for her guests. But as can happen in busy kitchens, the apples sauteing in butter cooked a bit too long. In fact, they were burnt. Pivoting, she creatively baked the apples with a pastry on top. To serve, she flipped it over and the crowd-pleasing pie became known as tarte tatin or French Apple Pie.
What You’ll Love About French Apple Hand Pies
- These apple hand pies use frozen puff pastry instead of pie dough. There is no rolling.
- Apple Hand Pies bake in 15 minutes.
- The ingredients are simple and quick to make.
- Perfect served with afternoon tea, or as an individual dessert.
- They require 5 simple ingredients.
- Prepared in the French method of sauteing the apples, these apple hand pies are delicious!
Ingredient List for French Apple Hand Pies
- 2 large baking apples
- packed brown sugar
- ground cinnamon and a pinch of salt
- 2 sheets frozen puff pastry, thawed
How to Make French Apple Hand Pies
Saute peeled, cored, and chopped apples in butter, brown sugar, cinnamon, and a pinch of salt. Cook until most of the liquid has evaporated and the apples have thickened; about 10 minutes. Let come to room temperature before proceeding.
Preheat the oven to 425 degrees F and line a baking sheet with parchment paper. On a lightly floured surface, cut thawed puff pastry sheets into 12 equal rectangles. With a fork, dock 6 of the rectangles. This will be the bottom layer.
To the docked pastry rectangles, place 1/4 cup of cooled apple filling, leaving a 1-inch border around.
Brush a small amount of water around the border (this will help seal the pastry) and top with a pastry rectangle, which you can cut into a shape (as shown) if desired. Seal the edges of each with a fork and place on the prepared baking sheet.
Brush the tops of each hand pie with water, sprinkle with sanding sugar.
Bake 15 minutes or until golden brown. Let cool for 10 minutes before serving warm.
Dust with confectioners’ sugar for a boulangerie touch.
- 2 tablespoons butter
- 2 large apples, peeled, cored and chopped
- 1/3 cup packed brown sugar
- 1 teaspoon ground cinnamon
- Pinch of salt
- 2 sheets frozen puff pastry, thawed
- cinnamon sugar
- In a skillet over medium heat, melt the butter. To the skillet add the chopped apples, brown sugar, cinnamon, and salt. Saute the apples until most of the liquid has evaporated and the sauce has thickened; about 10 minutes. Transfer to a bowl and chill for 30 minutes or until cool.
- Preheat the oven to 425 degrees F and line a baking sheet with parchment paper.
- On a lightly floured surface, roll the thawed puff pastry sheets into the same size rectangle. Then cut each sheet into 6 equal pieces. You will have 12 rectangles of the same size.
- Into the center of 6 pastry rectangles, place 2 to 3 tablespoon of the cool apple filling, leaving a 1-inch border around. Brush a small amount of water around the border (this will help seal the pastry) and top with a pastry rectangle. You will have 6 hand pies. Seal the edges of each with a fork and place on the prepared baking sheet.
- Brush the tops of each hand pie with water, sprinkle with cinnamon sugar, and bake 15 minutes or until golden brown. Let cool for 10 minutes before serving warm.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 165Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 10mgSodium: 80mgCarbohydrates: 25gFiber: 2gSugar: 18gProtein: 1g