A Modern Twist on the Classic Apple Pie Recipe

As leaves begin to blanket the ground, geese begin sounding their trumpets for their journey south, and the air turns crisp, a new pallette emerges. We trade in bright greens, yellows, pinks, and blues for warm tones of mahogany brown, deep orange, and olive green. Our wardrobes and pantries start to reflect the color scheme of nature.

Most of us have autumn rituals that mark the change of the season. For me, it’s making a big pot of chili. The pot sits for a few hours on the stovetop sending warm aromas through the house. I like to bring in flavors of fall with the addition of cinnamon and honey balancing the assertive heat of the chilis. 

Whatever we make this time of year, it seems best flavored with earth-hued spices like cinnamon, nutmeg, ginger, allspice, and clove. A baked squash with a sprinkle of cinnamon and nutmeg finished with creamy butter and miso warms the spirit.  

This season’s iconic dish is a warm apple pie that draws us in like a magnet when scented with warm, nutty spices that take us back to mothers’, aunties’, or grandmothers’ kitchens.

Taking a bite of softened apple still slightly sweet and a whiff of warm spices can transport us back in time and take the edge off of any chill. 

Drawing on the tradition found across many cultures of wrapping warm, steaming fillings in dough, I've swapped the classic apple pie for a crispy apple hand pie recipe. These are simple to make and easy to customize with your favorite flavors. Close your eyes, hold one in your chilled hands, and let the steam warm your face as you breathe in its earthy, rich aroma—savoring the very best of autumn.

Invite the warm, rich colors of fall into your home with The Neighborgoods Pie Dish Towel. Use it as a charming accent for your table or as gift wrap for a homemade treat.

The 5-inch ring cutter creates small apple hand pies that are just two or three bites each—perfect for tailgates, as a warm treat for kids coming in from chilly outdoor play, or for a fun dessert at your next dinner party arrange them on a platter with miso caramel dipping sauce.

These little cuties also make a sweet gift presented in a box wrapped with a Neighborgoods dish towel, or placed in a basket next to the Yippee Pie Yay Towel Set for a little something extra.

All of The Neighborgoods dish towels double as sustainable gift wrap. So, you can wrap gifts of any shape beautifully and practically, while also giving your recipient a reusable, eco-friendly bonus they can enjoy long after the unwrapping.

Makes 20 5-inch pies

This recipe switches up the traditional spice combination for apple pie.  I’ve added some woody rosemary and white miso for a touch of umami to balance the sweetness of the apples. 

INGREDIENTS

Dough
- 2 and 1/2 cups (315g) all-purpose flour
- 1 teaspoon salt
- 6 tablespoons unsalted butter (Kerry Gold recommended)
- 2/3 cup (130g) vegetable shortening, chilled
- 1/2 cup (120ml) ice water

Filling
- 6 medium apples such as honeycrisp or gala, peeled, cored, and diced into small cubes, about 1/4”
- 1/2 cup (140g) sugar
- 4 tablespoons (56g) unsalted butter
- 2 teaspoons very finely minced fresh rosemary
- 2 teaspoon ground nutmeg
- 2 teaspoon ground ginger
- 1 teaspoon cinnamon
- 2 tablespoon white miso
- Zest of two unwaxed lemons

Miso Caramel Dipping Sauce
- 3/4 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 2 tablespoons white miso

PREPARATION

Dough

1. Whisk or sift the flour and salt together.
2. Place about 1/2 cup of water in a measuring cup and add ice cubes. Set aside.
3. Add the cold cubed butter and break up the shortening into piece about equal in size to the cubes of butter.  Using your fingers, a fork, or a pastry cutter, cut the butter and shortening into the flour until it is coarse and the fat is pea sized and fairly evenly distributed in the flour.  Do not overwork the flour; you’re just breaking down the clumps of fat into smaller pieces and getting it incorporated into the flour. 
4. Measure out 1/2 cup of the ice water (remove ice cubes). Add the cold water to the flour 2 tablespoons at a time stirring into the flour with a wooden spoon after each addition. You want to flour to begin clumping together so you can form a ball that is neither dry and crumbly nor sticky.  When you feel you’re at this point, form into a ball. The dough should be supple, but not sticky.  Add a bit more flour if it is too sticky.  Wet your fingers and form again if it is too dry until you’ve reached desired consistency. 
5. Wrap your smooth formed ball in plastic and stick in the refrigerator for at least 2 hours or in the freezer for 30 minutes.

Filling

1. Add butter to your pan and melt on medium high heat. Add the rosemary and spices to the melted butter and bloom them for 2 minutes.  Add the apples and sugar and stir until apples are fully coated in butter, sugar, and spices. 
2. Continue cooking and stirring for 2-3 minutes until the apples start to give off water and the sugar is melted.  Turn the burner down to medium low and simmer for 3-5 minutes. Do not allow to get dry.  
3. Remove the filling to a bowl and set aside to cool. 

Miso Caramel Dipping Sauce

1. Place sugar and water in a heavy saucepan over medium high heat and stir once. Bring to a boil without stirring again.  Keep a wet pastry brush nearby to wipe down any sugar crystals that form up the sides of the pan.  As soon as the sugar becomes deep golden brown and starts to emit a bit of smoke, quickly remove the pan from the heat. 
2. Add the cream very carefully to the hot sugar mixture.  Be careful as it will sputter. Immediately stir to combine.  Once the mixture is smooth, whisk in the white miso.  

NOTE: If your mixture seizes up after adding the cold cream, just return to low heat and stir constantly until it melts and become smooth. Add the miso at this point.

ASSEMBLE THE PIES

Preheat the oven to 375°

1. Roll out the chilled dough on a lightly floured work surface. Turn the dough a quarter turn after a couple of rolls to keep it from sticking. If it does begin to stick, just add a little more flour to the work surface.  Your finished rolled dough should be about 12 inches in diameter and 1/4-1/8 inch thick.  
2. Use a cookie cutter, an upturned jar, or a small bowl with a thin rim to form your circles.  Start at an edge and keep your circles close together.  Cut about 1/2 of the dough amount and use a paring knife to gently release each circle.  Place these circles on a lined baking sheet and refrigerate while cutting the rest of the dough. Re-roll dough scrapes to maximize the number of pies you make. 
3. Whisk 1 egg in a small bowl and add 1 tablespoon of room temperature water.  Mix well and set aside.
4. Remove the first batch of circles from the refrigerator and, leaving them on the lined baking sheet, add about 1 tablespoons of the filling to the center of the circle. Fold one half over to meet the the opposite edge forming a half moon.  Lightly wet one finger with the egg mix and moisten the edge.  Using the tines of fork, lean lightly into that edge with the point of the fork facing the belly of the hand pie.  This will seal your edge and add a decorative closure. 
5. Continue with the remaining circles.  If baking right away, lightly brush each hand pie with egg wash then puncture the belly lightly with a sharp pointed knife.  Sprinkle with sugar and place in the refrigerator for 10 minutes. 
6. Move the baking sheet with the hand pies to the oven and bake for 25-35 minutes.  The finished pies should be golden brown on top and around the edges.  For even baking, rotate the pans halfway through the bake. If baking two baking sheets at once, switch the racks halfway through, as well. 
7. Remove the finished pies from the oven and cool for 5 mintues before removing to a wire cooling rack. Allow to cool for about 20 minutes before eating.  These can be enjoyed while still warm or at room temperature.

A FEW THINGS TO KEEP IN MIND:

The dough and the filling can be made a day ahead and kept in the refrigerator. 

The assembled unbaked pies can be frozen for up to 3 months.  After assembling the pies, place on a baking sheet and freeze.  Once frozen, they can be placed in a baggie until ready to bake.  Bake straight from the freezer adding 2-5 minutes to baking time

If you don’t have a 5-inch cutter, use a 4 inch one; that will work just as well.  I would not go much smaller than that, however.  You can also easily increase your size to 6 or even 8 inches for a larger pie.

Enjoy!

- Cary, Guest Blogger 

Follow me for more recipes at Cary In The Kitchen