One bite of our Toffee Cookies will leave you thinking OMG!! Where have you been all my life? Seriously I’ve been reflecting how truly delicious these little nuggets are and I’m feeling a little guilty for not sharing them sooner. Toffee Cookies are the absolute […]
Tag: fall baking
We are smack dab in the middle of Fall and I am absolutely loving it. Give me all the Fall things!!! I want the leaves, and the weather, and the sweaters, and the baking of all things pumpkin of course. Our Pumpkin Scones will give […]
I really, really, REALLY wanted to go apple picking this year! But it seemed like every weekend we were either traveling, or sick, or it was raining. BOO! Oh Fall I had such high expectations for you this year!! So I set my sights on some Fall baking instead. Apple Hands Pies are an easy to make dessert that’s sure to delight. These nostalgic little hand pies are sweet, comforting, and simply adorable. The tender, flaky pie crust is easy to work with and filled with delicious cinnamon-apple filling. And next year they’ll be made with hand picked apples from myself (promise!), but this time around we used the next best thing, locally grown NY State apples!
Here’s all you’ll need: cream cheese, butter, flour, salt, allspice, apples, sugar, cinnamon, egg, and water.
First in a large bowl, beat the cream cheese and 1 cup of butter until smooth. You can nuke it in the microwave for a few seconds to soften it up a bit if you need to. Just keep in mind, we want it to be soft, not melted. The addition of cream cheese makes this pie crust absolutely melt in your mouth fabulous!! So I’m not gonna lie, Apple Hand Pies are a little bit of work. But it’s all easy, I promise. And it’s totally worth it!
Next gradually add in the salt and the flour. Toss the salt in first and then using a hand blender, mix the flour in 1/2 cup at a time until well blended. The dough will be a bit sticky. Divide it in half, then shape each half into a ball and flatten slightly into a disc shape. Cover with plastic wrap and refrigerate for one hour to firm.
Once your dough is almost ready to use, start slicing up those apples. We don’t want to prep them too early otherwise they’ll get all brown and mushy. Peel and chop the apples and add them to a large bowl. Top with allspice, cinnamon and 1/3 cup of sugar and toss to coat. Be sure to use a good baking apple and not an eating apple. Yes, there’s a difference. Baking apples tend to be on the softer side while eating apples are more crisp and firm. Look for varieties like Granny Smith, Crispin, Cortland, 20 Ounce, Fortune, Idared, Northern Spy or Rome.
Next remove the dough from the fridge and divide each section into 12 portions. This recipe makes a pretty big batch, 2 dozen Apple Hand Pies to be exact. But trust me when I say you’ll be eating these babies two at a time. Shape each portion into a ball. Then on a lightly floured surface roll each ball into a round, 4-inch mini pie crust. Look how cute the minis are!! Or if you’re a perfectionist, roll the entire ball of dough out into one big pie crust and then cut it into circles using a 4-inch biscuit cutter. Either way will work just fine. I promise they’ll all get eaten!
Place a tablespoon of chopped apples on one side of the mini pie crust. Dot with butter. Basically that means we’re just adding a couple of teeny tiny pieces of butter on top of the apple mixture, because everything’s better with a little butter. Next in a small bowl, combine the egg yolk with 2 tablespoons of water to form an egg wash. Brush one edge of the pastry with the egg wash. The egg wash basically acts as a “glue” to hold everything together. Set aside any remaining egg wash. We’re not quite done with it yet!
To finish fold over half of the pie crust to cover the apples and press down to seal. Crimp down the edges with a fork. Place the finished apple hand pies onto a baking sheet lined with parchment paper. Most of you already know that I use parchment in just about ANY baking recipe, but it’s really essential here to prevent these little mini pies from sticking to the pan. Trust it. Live it. Love it.
In a small bowl, combine 2 tablespoons of sugar and 1/4 teaspoon of cinnamon. Brush the pie tops with the remaining egg wash and quickly sprinkle with the cinnamon sugar mixture. Lastly cut three itty bitty slits into the top of the apple hand pies so they have some room to breathe.
Bake in a 425 degree preheated oven for 11-14 minutes or until golden brown. Remove to wire racks to cool. Serve warm, or cold, or with caramel sauce for dipping. Apple Hand Pies will disappear quickly no matter how you serve ’em! Looking for more Fall baking ideas? Try our Over the Top Apple Pie Cheesecake!
Apple Hand Pies
- 1 package (8 ounces) cream cheese, softened
- 1 cup unsalted butter, softened
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/3 cup sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 2-1/2 cups finely chopped peeled apples
- 2 tablespoons cold unsalted butter
- 1 large egg yolk
- 2 tablespoons water
- 1/4 teaspoon cinnamon
- 2 tablespoon sugar
- Step 1 In a large bowl, beat the cream cheese and 1 cup of butter until smooth. Next gradually blend in the salt and flour until well blended to form a dough.
- Step 2 Divide the dough in half, then shape each half into a ball and flatten slightly into a disc shape. Cover with plastic wrap and refrigerate for one hour to firm.
- Step 3 Peel and chop the apples and add them to a large bowl. Top with allspice, cinnamon and 1/3 cup of sugar and toss to coat.
- Step 4 Remove the dough from the fridge and divide each section into 12 portions. Shape each portion into a ball. On a lightly floured surface roll each ball into a round, 4-inch mini pie crust.
- Step 5 Place a tablespoon of chopped apples on one side of the mini pie crust. Dot with butter. In a small bowl, combine the egg yolk with 2 tablespoons of water to form an egg wash. Brush one edge of the pastry with the egg wash.
- Step 6 Fold over half of the pie crust to cover the apples and press down to seal. Crimp the edges with a fork. Place on a parchment lined baking sheet.
- Step 7 In a small bowl, combine 2 tablespoons of sugar and 1/4 teaspoon of cinnamon. Brush the pie tops with the remaining egg wash and quickly sprinkle with the cinnamon sugar mixture. Cut slits into the top of the pastry.
- Step 8 Bake in a 425 degree preheated oven for 11-14 minutes or until golden brown. Remove to wire racks to cool. Enjoy!!
We’d love to hear from you! Leave us your comments and love down below!
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I love cooking and baking with whatever local produce is in season for a few reasons. It supports our local farmers, it’s usually a whole lot cheaper (who doesn’t love saving money), but most importantly, fresh food just tastes better. It really does. And since […]
Zucchini bread is great and all but aren’t Zucchini Cupcakes even cuter?!? I mean it just doesn’t get any better than these adorable hand held little bundles of joy. In fact, I’m already planning on growing zucchini in my garden next year just for this recipe! […]
Amish Cinnamon Bread is sure to be a hit! You’re gonna fall in love with this easy, no knead, quick bread. This sweet bread is tender and moist, loaded with cinnamon swirls and then topped with even more cinnamon and sugar. Soft in texture and dare I say, cake-like even, this delicately spiced bread is perfect for breakfast, dessert, or just about any time in our house! Our easy to follow instructions will have you cutting off a thick slab in no time.
Here’s all you’ll need: butter, sugar, egg, buttermilk, flour, baking soda, and cinnamon.
Let’s start by creaming the butter, 1 cup of sugar, and egg. In a large bowl blend with a hand mixer on medium low speed. I nuked my butter in the microwave for 30 seconds to soften. This girl never has the time to soften her butter! Maybe someday when I’m retired I’ll just sit around all day waiting for butter to soften.
Next mix in the baking soda, buttermilk, and flour. I added the milk first and then mixed in the flour 1/2 a cup at a time. The batter will be thick! If you don’t have buttermilk on hand, you can use this handy trick. Add a tablespoon of lemon juice or white vinegar to a cup of milk and let sit for 5-10 minutes. Voila! You now have a buttermilk substitute. And I promise you won’t taste the lemon juice or the vinegar. Really!
Now pour half of the batter into a greased loaf pan. This one’s an 8″ X 4″ size. You can use a 9″ X 5″ as well and adjust the baking time. Spread the batter so it’s nice and even.
Meanwhile combine the cinnamon and 1/3 cup of sugar in a small bowl. Mix it all up! Sprinkle about 3/4 of the cinnamon sugar mixture on top of the batter. Save the remainder of it. We used to sprinkle cinnamon and sugar on our toast at my Grandma’s house as kids. We loved it so much that she even gave us our own little cinnamon sugar shaker to use!
Top with the remaining batter. Spread with a spatula to smooth. You can easily double this recipe and make two loaves of Amish Cinnamon Bread. One to keep and one to share! Or both to keep…I’m not here to judge!
Sprinkle with the remaining cinnamon sugar mixture. Then very carefully swirl with a knife. Place the knife all the way into the batter. Don’t forget we’re swirling that middle layer too! I dragged my knife across short ways and long ways a bunch of times to get this little swirl pattern that I have going here. But you can get all twisty and silly if you want. March to the beat of your own drum! Don’t worry too much about how it looks. It will all blend together while baking.
Bake in a 350 degree oven for 45-55 minutes or until a toothpick inserted in the middle comes out clean. 8″ X 4″ pans will be more towards the 55 minute mark. If you’re using a bigger loaf pan like a 9″ X 5″ you’ll be more on the 45 minute end. Remove from the oven and cool in the pan for 20 minutes. Serve warm or cold. Slather with butter or eat it plain. Amish Cinnamon Bread is pretty fabulous any way you slice it!
Amish Cinnamon Bread
- 1/2 cup butter, softened
- 1 cups sugar
- 1 eggs
- 1 cups buttermilk
- 2 cups flour
- 1 teaspoons baking soda
- Cinnamon/sugar mixture:
- 1/3 cups sugar
- 1 teaspoons cinnamon
- Step 1 In a large bowl, cream butter, 1 cup of sugar and the egg.Mix in the baking soda, buttermilk, and flour.
- Step 2 Pour half of the batter into a greased 8″ X 4″ loaf pan.
- Step 3 Combine the cinnamon and 1/3 cup of sugar in a small bowl. Sprinkle 3/4 of the cinnamon sugar mixture on top of the batter.
- Step 4 Top with the remaining batter. Sprinkle with remaining cinnamon sugar mixture. Gently swirl with a knife.
- Step 5 Bake in a 350 degree oven for 45-55 minutes or until a toothpick inserted in the middle comes out clean. Remove from the oven and cool in the pan for 20 minutes. Enjoy!
We’d love to hear from you! Leave us your comments and love down below!
If you’re excited about this recipe, then you’ve gotta try our Big, Fat, Oeey, Gooey Cinnamon Buns!!!
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Guys!!! I don’t like to brag but…..I found it!!! These Chewy M&M Cookies are THE HOLY GRAIL of cookies. They’re the best!! Like buttery soft, deliciously chewy, eat the whole dang batch kind of cookies. That’s if you can even get the cookie dough into […]
My Brother and Sis in law gifted me the cutest little pie pan. It’s got a big ole pumpkin in the middle with the cute little saying “Pumpkin spice & everything nice”. They obviously know that I love me some pumpkin EVERYTHING!!! As soon as […]
So if October is for pumpkin, then November is for squash. At least in my mind it is anyways. In fact, my family doesn’t celebrate Thanksgiving with a pumpkin pie. We celebrate it with a squash pie. It’s really a thing if you haven’t heard of it, and it…is…..delicious!! Kind of like a pumpkin pie just less spicy. But pies aren’t the only place you can sneak in this wonderful Fall vegetable. I also sneak it into my dinner rolls. These hearty dinner rolls are perfect for Thanksgiving or any Fall meal for that matter. The squash gives them that beautiful golden color and the honey gives them just a touch of sweetness! Mmmm!!! So….SO….GOOD! If you’re making these for Thanksgiving you might as well just go ahead and double the recipe already. These will go fast!!
Here’s all that you’ll need: flour, yeast, salt, nutmeg, milk, butter, honey, frozen winter squash, an egg, and poppy seeds, pumpkin seeds, and sesame seeds for topping (optional).
In a large bowl, mix flour, nutmeg, salt, and yeast. Stir to combine. Easy enough!
In a small saucepan, heat milk, butter, and honey over medium low heat. Continue to heat until the butter is melted. Did you know that if you spray your measuring spoon with cooking spray the honey will just slide right out like magic? You don’t have to stand there for 5 minutes trying to let every last drop slooooooowly drop out or try to scoop it out with your finger only to make a big sticky mess! Some of us had to learn the hard way, I guess! Heat the mixture slowly, while stirring, and do not boil. We don’t want the milk to curdle! Add the wet ingredients to the dry ingredients. Beat on low with a hand mixer for 2 minutes. The mixture will be sticky.
Add the squash and continue to mix on medium for another 2 minutes. Stir in remaining flour (or more if needed) to form a soft, sticky dough. Knead by hand for 6-8 minutes. Basically you’re just pushing it around the bowl with your fist, trying to collect up any extra flour or other ingredients that are left in the bowl.
Place the dough in a greased bowl, cover with plastic wrap, and let rise for 1 hour. The dough will double in size.
Punch down dough and divide into 12 evenly shaped balls. Place balls into a 9 inch round baking pan. Cover and let rise in a warm place for an additional 45 minutes. When done rising, brush the tops of the rolls with a lightly beaten egg. Sprinkle with poppyseeds, sesame seeds, and pepitas, or leave them plain if you prefer. I think the seeds really make them look rustic! Bake in a 375 degree preheated oven for 25-28 minutes or until the tops are golden brown. If your rolls are browning too quickly you can cover the pan with foil for the last 5 minutes. Mine were just fine without the foil. Remove the from oven and serve warm! These rolls just scream Fall baking to me!! I love it!! The pepita topping is my all time favorite. Which is yours???
Honey Squash Dinner Rolls
- 1 packages active dry yeast (or 2 1/2 teaspoons)
- 1 teaspoons salt
- 1/8 teaspoon ground nutmeg
- 3 1/4 cups all-purpose flour
- 1/2 and 1/8 cups 2% milk
- 1/4 cup butter, cubed
- 1/4 cup honey
- 1 package (12 ounces) frozen mashed winter squash, thawed
- 1 large egg, lightly beaten
- Poppy seeds, salted pumpkin seeds or pepitas, or sesame seeds (optional)
- Step 1 In a large bowl, mix the salt, yeast, nutmeg, and 3 cups of flour.
- Step 2 Heat milk, butter, and honey in a small saucepan over medium low heat, stirring occasionally.
- Step 3 Add the wet ingredients to the dry ingredients. Beat on low with a hand mixer for 2 minutes. Add the thawed squash. Beat on medium for an additional 2 minutes.
- Step 4 Add remaining 1/4 cup of flour (or more if needed) to form a soft, sticky dough. Knead by hand for 6-8 minutes. Cover and let rise in a warm place for 1 hour.
- Step 5 Punch down dough. Shape into 12 balls. Place in a 9 inch round baking pan. Cover and let rise in a warm place for an additional 45 minutes.
- Step 6 Brush the tops of the rolls with a lightly beaten egg. Sprinkle with poppyseed, sesame seeds, and pepitas (optional).
- Step 7 Bake in a 375 degree preheated oven for 25-28 minutes or until golden brown. Remove from the pan and serve warm!
We’d love to hear from you! Leave us your comments and love down below!
Soooo….I wasn’t going to release this one til the weekend….BUT, when I found out that it was #NationalPumpkinDay, I couldn’t think of a better time to get this up on the blog! This is a big one for me! This is my BEST pumpkin recipe. […]