There is nothing better than a warm apple pie. But unfortunately I have a love/hate relationship with making it. I love the delicious outcome but hate how I end up eating the whole pie. Yup, if it’s in front of me I will eat the whole darn thing. BUT now I have found a much faster and appropriately sized way to get my pie fix; making Puff Pastry Apple Hand Pies with Pepperidge Farm Puff Pastry.
I mean just LOOK at it in all of it’s glory! Those fluffy layers are just calling my name. But what makes this Puff Pastry Apple Hand Pie different from others is the seasonings used with the Puff Pastry. These pies are seasoned with the normal apple pie seasonings BUT with the addition of sage. I find that sage and apple work extremely well together and sage also helps to balance out the flavor between apples and Puff Pastry.
After you’ve made the Puff Pastry Apple Hand Pies, you can dress them up however you like. I dusted mine with some cinnamon sugar but Tai opted for a caramel drizzle. Powdered sugar would also make a great topping too! No matter what topping, this Puff Pastry stands up to it. It didn’t lose its integrity even with tons of caramel sauce and was still light and fluffy!
So if you are looking for an easy fall dessert or perhaps your new Thanksgiving go-to, try these Puff Pastry Apple Hand Pies, I know you won’t be disappointed!
- 2 Sheets Pepperidge Farms Frozen Puff Pastry
- 2 Apples
- ½ Cup Sugar
- 1 Tbsp Cinnamon
- ½ Tsp Nutmeg
- ¼ Tsp Ground Cloves
- 1 Tbsp Tapioca
- 1 Tbsp Sage
- 1 Egg, Beaten
- Remove Pepperidge Farms Puff Pastry Sheets from freezer and let thaw for 45 minutes or until softened, but still cool to touch.
- Preheat oven to 400.
- Peel and slice apples into small chunks. Place in a medium mixing bowl and combine with sugar, cinnamon, nutmeg, cloves and tapioca. Let sit for 20 minutes.
- Slice each sheet of Puff Pastry into quarters. Spoon apple mixture onto center, top with sage and place a sheet of Puff Pastry on top. Seal hand pie by crimping the edges of the pie with a fork.
- Take a beaten egg and brush over the top of the pie.
- Bake for 20 minutes or until top has browned and pastry dough has cooked through. Enjoy!