Hand-Held Apple Pies

Name: Hand-Held Apple Pies
Prep time: 60 min
Cook time: 15 min
Total time: 1 h 15 min
Yield: 2 dozen.
Ingredients: 1 package (8 ounces) cream cheese, softened; 1 cup unsalted butter, softened; 2 cups all-purpose flour; 1/4 teaspoon salt; FILLING:; 1/4 cup sugar; 1/4 teaspoon ground cinnamon; 1/8 teaspoon ground allspice; 2 cups finely chopped peeled tart apples; 2 tablespoons cold unsalted butter; FINISHING:; 1 large egg yolk; 2 tablespoons water; Coarse sugar and cinnamon-sugar

When I was in high school, my best friend's mother baked this mini apple pie recipe every year. I was thrilled when she shared it with me—I finally felt like an adult! —Katie Ferrier, Houston, Texas

Ingredients

1 package (8 ounces) cream cheese, softened
1 cup unsalted butter, softened
2 cups all-purpose flour
1/4 teaspoon salt
FILLING:
1/4 cup sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
2 cups finely chopped peeled tart apples
2 tablespoons cold unsalted butter
FINISHING:
1 large egg yolk
2 tablespoons water
Coarse sugar and cinnamon-sugar

Directions

In a large bowl, beat cream cheese and butter until smooth. Combine flour and salt; gradually add to butter mixture until well blended. Divide dough in half. Shape each into a ball, then flatten into a disk. Wrap in plastic and refrigerate for 1 hour.
Combine the sugar, cinnamon and allspice; set aside. Divide each portion of dough into 12 balls. On a lightly floured surface, roll each ball into a 4-in. circle. Place a tablespoonful of chopped apples on one side. Sprinkle with 1/2 teaspoon sugar mixture; dot with 1/4 teaspoon butter.
In a small bowl, whisk egg yolk and water. Brush edges of pastry with egg wash; fold pastry over filling and seal edges well with a fork. Place 2 in. apart on ungreased baking sheets. Brush remaining egg wash over tops. Cut slits in pastry. Sprinkle with coarse sugar and cinnamon-sugar.
Bake at 425° for 11-14 minutes or until golden brown. Remove to wire racks to cool.

Test Kitchen Tips

Don't worry if your dough looks a little dry and crumbly before you pop it in the fridge. It will come together beautifully after it rests.

Avoid blowouts! Cutting slits in pastry allows steam to escape.

This dough isn't sweetened, so it works well with savory fillings, too. Use about a tablespoon of filling per pie, and finish with a grind of coarse pepper instead of sugar. Try it with these mini meat pies.

Make the pastry ahead! It can be prepared and rolled out a day in advance. Stack pastry rounds between floured sheets of waxed paper.

Nutrition Facts

1 pie: 162 calories, 12g fat (7g saturated fat), 40mg cholesterol, 56mg sodium, 12g carbohydrate (3g sugars, 0 fiber), 2g protein.

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