Mummy Apple Hand Pies
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Prep Time20 mins.
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Cook Time30 mins.
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Serving6
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Ready In50 mins.
No dessert screams Fall more than Apple Pie. An American classic, Apple pie is such a warm and comforting dessert. It is one of my all-time favorites, and on my Thanksgiving table every year. These Apple Hand Pies are pretty much individual Apple Pies. They are about the size of your hand, and so easy to make! Instead of a full crust covering or a typical lattice crust, I shaped the lattice to make them look like mummies, inspired by Halloween.
Pie Crust
For this Apple Hand Pie recipe, I am using the same pie crust recipe I use in my Apple Pie. The measurements are a little different to accommodate for the correct proportions of 6 hand pies. Making homemade pie crust is honestly so much easier than you think! It is only a few ingredients and is done in a large food processor. My pie crust recipe uses both butter and vegetable shortening. The combination of both makes for a both flaky and sturdy crust.
This pie crust recipe is also very freezer friendly. During this time of year when I know I’ll be baking quite a few pies, I will usually make a double batch and freeze half. When I need to use the frozen pie crust, I will take it out a couple hours before I need it to let it defrost a bit before using.
If you’re making a very large batch of these Mummy Apple Hand Pies or just want to take a short cut, feel free to use any store-bought pie crust instead of a homemade one.
Apple Pie Filling
The filling for these hand pies is similar to my Apple Pie filling but even easier. I chopped up the apples into little ½ inch size cubes so there could be more apples per bite. The “sauce” is made from a combination of butter, sugar, cinnamon, and flour. I added the chopped apple and cooked them for a few minutes before letting them fully cool before assembling the hand pies.
Mummy Lattice Crust
Inspired by Halloween, I crisscrossed a lattice crust to close the hand pies and left room for some eye-ball candies. I have included detailed pictures to try and make it easier to follow along to create the mummy-style crust.
These can also be made year-round without a lattice crust, but, with a more pop-tart style crust on top. To do so, cut out 12 rectangles and top each hand pie with the rectangular crust. Make a slit or X in the middle to release some air and bake for the same amount of time.
STEP 1
Measure out the flour, sugar and salt and place in your food processor.
Dice the cold butter and shortening and place in the food processor.
Pulse about 10 times just until the butter is about ½ inch in size.
STEP 2
Measure out a ½ cup of cold water and add a couple of ice cubes to keep it as cold as possible while working with it. Turn the food processor on and add the water with the processor running (without the ice.)
As soon as the dough forms into a ball, turn the food processor off.
STEP 3
Dump the dough onto a floured surface and form a ball.
Wrap in plastic wrap and refrigerate for at least 30 minutes before using. (Dough can be frozen at this point for later use.)
STEP 4
Peel the apples and dice into small ½-1 inch cubes.
STEP 5
In a small sauce pan, add the butter, sugar, flour, cinnamon and water. Turn the heat on medium-low and start whisking as soon as the butter begins to melt.
Once the butter has fully melted, higher the heat while whisking and bring to a boil. Keep whisking for about a minute then lower the heat and let simmer for 2 more minutes until thickened.
Add the diced apples and let cook for a few minutes. Turn off the heat and let the filling cool.
STEP 6
Remove the pie crust from the fridge and divide into 2 balls. Keep one ball in the fridge wrapped up in plastic wrap while you work with the other.
Roll out the pie dough into a large rectangle about ¼ inch. Sprinkle flour as needed to prevent the dough from sticking.
Cut six 3×5 inch rectangles out of the dough. Combine and reroll as needed.
STEP 7
Add about two tablespoons of the apple pie filling onto the middle of the rectangles.
STEP 8
Remove the second pie crust ball from the fridge and roll out into another large rectangle about ¼ inch thick. Using a pizza cutter, cut into thin ½ cm wide strips.
Using the pie strands, layer the strands to create a mummy look. Leave room for eyeball candies. Seal the edges so no filling comes out.
STEP 9
Bake on 350 degrees for about 30 minutes until the crust becomes a golden-brown.
Remove, allow to cool before topping with eyeball candies.
Mummy Apple Hand Pies (Apple Hand Pies)
Ingredients
Pie Crust
- 2 cups All Purpose Flour
- 1 tb. White Granulated Sugar
- ½ tsp. Salt
- 1 stick Unsalted Butter ½ cup
- ¼ cup Vegetable Shortening 4 tb.
- ¼ cup Ice Water
Apple Filling
- 3 Apples
- ½ stick Butter ¼ cup
- ½ cup White Granulated Sugar
- 1 tb. Flour
- ¼ cup Water
- ½ tsp. Cinnamon
- ½ tsp. Salt
Instructions
- Measure out the flour, sugar and salt and place in your food processor. Dice the cold butter and shortening and place in the food processor. Pulse about 10 times just until the butter is about ½ inch in size.
- Measure out a ½ cup of cold water and add a couple of ice cubes to keep it as cold as possible while working with it. Turn the food processor on and add the water with the processor running (without the ice.)As soon as the dough forms into a ball, turn the food processor off.
- Dump the dough onto a floured surface and form a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes before using. (Dough can be frozen at this point for later use.)
- Peel the apples and dice into small ½-1 inch cubes.
- In a small sauce pan, add the butter, sugar, flour, cinnamon and water. Turn the heat on medium-low and start whisking as soon as the butter begins to melt.Once the butter has fully melted, higher the heat while whisking and bring to a boil. Keep whisking for about a minute then lower the heat and let simmer for 2 more minutes until thickened. Add the diced apples and let cook for a few minutes. Turn off the heat and let the filling cool.
- Remove the pie crust from the fridge and divide into 2 balls. Keep one ball in the fridge wrapped up in plastic wrap while you work with the other. Roll out the pie dough into a large rectangle about ¼ inch. Sprinkle flour as needed to prevent the dough from sticking. Cut six 3x5 inch rectangles out of the dough. Combine and reroll as needed.
- Add about two tablespoons of the apple pie filling onto the middle of the rectangles.
- Remove the second pie crust ball from the fridge and roll out into another large rectangle about ¼ inch thick. Using a pizza cutter, cut into thin ½ cm wide strips. Using the pie strands, layer the strands to create a mummy look. Leave room for eyeball candies. Seal the edges so no filling comes out.
- Bake on 350 degrees for about 30 minutes until the crust becomes a golden-brown. Remove, allow to cool before topping with eyeball candies.
Nutrition
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