I hear you and I get it, you are busy and need some simple recipes. I know takeout and eating out can get expensive. So this week I am  sharing recipes with 10 ingredients or less. Yes you read that right 10 ingredients or less. I have 4 recipes for you plus a new drink recipe for you.

Let’s talk about this first recipe, apple hand pies. I love these little pockets of deliciousness. To make this recipe easy and less than 10 ingredients, I am using the Pillsbury pie crusts. Two come in the box and you will use both of them.

Start by peeling and dicing your apples. I like to pull my pie crusts from the refrigerator at this time. You need to let them start to warm up so you can unroll them. Once I pull them I make the apple filling. Once the apple filling is made, let it cool while you roll out the crusts. I personally like to sprinkle cinnamon on the pie crust before I roll it out.

You will use the egg wash twice. First time is to brush the edges of the pie crust before you add the filling. Then you will brush the top after you fold them over and press them together with a fork. After you brush them with egg wash, make 2 tiny slits on the top of them.

These are one of my favorite fall treats. I like having them with or without ice cream. You can microwave them for 20-30 seconds to warm them up if you want.

 

Happy Fall and Baking 💕

Billie

 

Ingredients

• 2 medium to large Granny Smith apples peeled and diced. (2-2 ½ cups)
• ½ cup brown sugar
• 2 tbsp unsalted butter
• 1 tsp cinnamon
• 1 tsp apple spice
• Dash of salt
• 1 large egg
• 1 tbsp milk
• Store bought pie crusts.

 

Directions

1. Preheat the oven to 350. Line 2 cookie trays with parchment paper, set aside.
2. Peel, core and dice 2 apples.
3. Pull pie crusts from the refrigerator, let it start to come to room temperature. (don’t let it sit out for more than 15 minutes. I find 10 minutes to be the best)
4. In a medium pot add apples, brown sugar, cinnamon, apple spice, butter and dash of salt, cook over medium heat. Bring to a low simmer and let simmer for 2 minutes. Set aside to cool.
5. Make egg wash by mixing egg and 1 tbsp of milk.
6. While the filling is cooling, roll out the pie crusts. Use a 3’ circle pie cutter to cut out circles. Roll scrapes out to cut out additional circles. I was able to get 14 circles from both pie crusts. Bruch the edges of each circle with the egg wash. 
7. Place about 1 ½ tbsp of filling in the center of each pie circle. 
8. Fold over the crust to make a half moon. Use a fork to press the edges down and together. Brush the tops of each hand pie with the egg wash, make 2 tiny slits on the top.
9. Place trays in the refrigerator for 8-10 minutes to chill up. 
10. Bake for 22-25 minutes.

Ready in 45 minutes Makes 12-14 pies

 

Tips & Recommendations

I prefer granny smith, they don’t get mushy when baking. If you don’t have apple pie seasoning, you can use all spice. You also don’t have to chill them up, but I think they bake a little bit better when they have a chill to them. Store leftovers in the refrigerator for 3 days or you can freeze them up to 2 months.