i immediately thought of these hand pies, since they would be much easier for him to eat than a slice of apple pie, and i got baking! i made these for the first time last night and they were so good. i was a little afraid of making the pastry but everything about this recipe was so darn easy! i would give this 10 out of 5 stars for the crust alone. i have never baked a pie and not much of a baker. i was a little hesitant about the addition of sour cream and lemon juice. i rolled out the dough and it was easier to handle than regular homemade pie crust. i also made four times the amount (i was a bit worried at first) and still it was delicious. the pastry was so flaky and delicious, i added a bit of butter, milk and brown sugar to the filling and it was so good! if it does, i just pop it back in the fridge for a bit to firm up and then continue. i added a bit of butter and flour to my apples to make a bit of a thick sauce which worked out well and made the apple insides nice and melty! i had to drain and cut my pie filling so that i could measure the filling for the pastries. i brushed the finished pies with cream and sprinkled with raw sugar for a little sparkle. overall, i was delighted with the recipe and can’t wait to use it again. though i added a few things to the apples (brown sugar, ground cloves and nutmeg) this recipe is great.
since apple are in season i want to make a big batch and put them in the freezer. i got impatient when it came to my peach filling, and the dough began to melt immediately. i want to attempt to make these for christmas, im not much of a baker, but want to learn, and your recipes look so easy to follow. i followed it exactly and the pastry was heavenly. any advice welcome 🙂 i have a tupperware of dough in the freezer right now… hi britt, i usually thaw dough in the refrigerator overnight and then set it out on the counter to bring to room temperature if necessary. i can’t wait to make the recipe. ???? made a double batch of these on a sunday afternoon and yeah, the crust really was everything the recipe promised! so i added the sour cream mix to the flour and butter and it was so wet and sticky and i had to throw away half of the dough. i tend to share my baking with the neighbors and were all addicted! i made them and they were everything promised in the recipe and more. the one i made was delicious and everyone loved it. these look great, and i really want to try them, but i have a question, when you say “remove the large lumps” after adding 1/2 of the liquid, do you literally mean remove them to a separate bowl?? the dough was just stickier to work with but for the effort, i still got great results. i tried making these and while the recipe was fantastic and easy, i found that 2 apples were not enough (maybe mine were smaller than the ones you used). i bet they’d make a really awesome just got home from work snack too – i’m on my way over.
i love to keep a batch or two of my puff pastry dough on hand so that i can make these quick apple turnovers whenever the craving arises. but homemade puff pastry is really easy to make and gives them the best flavors! that’s why i used my extra apples to make a homemade jam to fill it up, it was much more flavorful. you’re most welcome and really appreciate you taking the time to share your feedback. i used your puff pastry recipe to make these and they were delicious. hello i would like to know what size u make when u roll out the dough and the size of the square. julie, i’m so glad you enjoyed both of the recipes and that the puff pastry came out perfectly flakey!
i’m seeing lots of other recipes on here that i will have to try. and i came across this recipe and it was a big hit. i really appreciate you taking the time to leave a comment. but i am so happy the turn out was great and extra butter doesn’t hurt anyone ???? thank you for sharing your feedback! i think you are correct — i probably let the puff pastry unthaw too long. they have a bit of a crunch to them but if you like them softer you can precook them. i promise to make you fall in love with cooking.
ingredients 2 cups all-purpose flour 1 teaspoon salt 1 cup cold butter, cubed 1 tablespoon cider vinegar 1/2 cup milk filling: 3/4 cup packed brown sugar for the pastry 2½ cups (312.5 g) all-purpose flour ½ teaspoon (0.5 teaspoon) salt 1 cup (227 g) unsalted butter, chilled, cut into small pieces ½ cup (115 ingredients 2 1/2 cups all-purpose flour, spooned and leveled 1 teaspoon salt 1 teaspoon sugar 16 tablespoons (2 sticks) cold unsalted butter, cut into, pie crust recipe, pie crust recipe, apple pie recipe, sweet pastry for apple pie, simple pie dough recipe.
our favorite apple pie — perfectly cooked (not mushy) apples surrounded by a thickened and gently spiced sauce all baked inside a flaky, golden brown crust ingredients ; 2 1/2 cups all purpose flour ; 1 teaspoon salt ; 2 tablespoons sugar ; 3/4 cup unsalted butter ; 1/2 cup vegetable shortening. instructions gather all the ingredients. peel and slice the apples into 8-10 pieces and set them aside. roll out the pastry dough on a well-, different pie crust recipes, savory pie crust recipe, best pie crust recipe, 3 ingredient pie crust.
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