Apple Hand Pies
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 161.6
- Total Fat: 8.6 g
- Cholesterol: 7.8 mg
- Sodium: 5.6 mg
- Total Carbs: 23.0 g
- Dietary Fiber: 3.0 g
- Protein: 2.2 g
View full nutritional breakdown of Apple Hand Pies calories by ingredient
Introduction
No forks needed! These sweet, crunchy and buttery hand pies will have you licking your fingers. No forks needed! These sweet, crunchy and buttery hand pies will have you licking your fingers.Number of Servings: 4
Ingredients
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1 tablespoon unsalted butter
2 large Granny Smith Apples (about 1 pound)
1 tablespoon brown sugar
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1 teaspoon lemon zest
1 tablespoon lemon juice
1/4 cup chopped walnuts, toasted
4 sheets phyllo dough, thawed
Tips
Only the outside layer is brushed with browned butter to give a deep butter flavor that your taste buds crave without many added calories.
Some larger supermarkets carry whole wheat phyllo dough, but don't worry if you can't find it.
Choose hard crisp apples like Granny Smith or Rome Beauty so they don't get mushy in the pies.
Don't leave the browned butter in the saucepan--you'll have burned butter!
We did the math: A popular fast-food apple pie has 250 calories and 13 g fat, while the supermarket glazed variety has 470 calories and 20 g fat! Ours is a calorie bargain for sure!
Directions
Preheat the oven to 375 degrees. Line a baking with a silicone liner or parchment paper.
Melt the butter in a small saucepan over medium heat, and simmer until golden brown, about 2 minutes. Transfer the butter to a metal or glass dish to stop the cooking process, and set aside. (See tips.)
Peel and core apples then chop into small cubes. Combine the chopped apples in a medium bowl with the brown sugar, nutmeg, cinnamon, zest and juice.
Place a medium skillet over medium heat. Once the pan is hot, pull it away from the burner and coat with nonstick spray. Return the pan to the heat, and add the apple mixture. Cook, stirring often, for five minutes, until the apples are soft and the sugar starts to bubble. Remove from heat, and add the walnuts.
Place a single sheet of phyllo dough onto a cutting board and coat with nonstick spray. Fold the sheet in half. Spoon 1/2 cup of the apples onto the bottom edge of the dough, leaving 1" space on all sides. Fold the dough over twice to form a packet and fold the edges under to secure the pie. Transfer to the prepared baking sheet and brush with browned butter.
Repeat the process with the remaining ingredients. (You'll make four pies.) Bake 6-8 minutes until golden brown.
Serve warm or cold.
Serving Size: Makes 4 hand pies
Melt the butter in a small saucepan over medium heat, and simmer until golden brown, about 2 minutes. Transfer the butter to a metal or glass dish to stop the cooking process, and set aside. (See tips.)
Peel and core apples then chop into small cubes. Combine the chopped apples in a medium bowl with the brown sugar, nutmeg, cinnamon, zest and juice.
Place a medium skillet over medium heat. Once the pan is hot, pull it away from the burner and coat with nonstick spray. Return the pan to the heat, and add the apple mixture. Cook, stirring often, for five minutes, until the apples are soft and the sugar starts to bubble. Remove from heat, and add the walnuts.
Place a single sheet of phyllo dough onto a cutting board and coat with nonstick spray. Fold the sheet in half. Spoon 1/2 cup of the apples onto the bottom edge of the dough, leaving 1" space on all sides. Fold the dough over twice to form a packet and fold the edges under to secure the pie. Transfer to the prepared baking sheet and brush with browned butter.
Repeat the process with the remaining ingredients. (You'll make four pies.) Bake 6-8 minutes until golden brown.
Serve warm or cold.
Serving Size: Makes 4 hand pies
Member Ratings For This Recipe
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GENDUN
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TUBLADY
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GGMOM06
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ARRINGTONT13
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CD13071599
