Fall has finally arrived! For many people, getting geared up for Fall means going Apple Picking and that is exactly how we spent our first day of Fall! We grabbed our rubber boots and headed out to Carluke Orchards. The weather was cool with a slight wind, but it was sunny and once we were bundled up it was a perfect Autumn Apple-Picking day.
We managed to pick one full basket of Apples of a few different types – and let us just tell you that it was NOT slim-pickings at Carluke. WOW! We could’ve got a full basket just on one tree.
With all those apples, of course we had to do some delicious Autumn baking. Given that we are heading up to the Apple Harvest Craft show next weekend in Meaford, we thought the fresh smell of apple pie would get us in the “harvest spirit”. We decided to get extra creative and baked some Apple Hand-Pies (we did ours on a stick) made with Greaves Jams & Marmalades* Pure Apple Jelly. We loved the outcome and thought we would share this yummy recipe:
Here’s the delicious recipe:
Apple Hand-Pies made with Greaves Pure Apple Jelly
(Makes enough for about 4 Hand-pies)
- ½ cup Chilled Butter
- 1 1/3 cups All Purpose Flour
- ¼ tsp Salt
- ¼ cup Ice water
- 4 Large Apples (We used Cortland)
- 1 ½ cup Water
- ¼ cup Sugar
- 1 tsp Nutmeg
- 1 tsp Cinnamon
- 1 jar Greaves Pure Apple Jelly
- 1 Egg
- 1 tsp Milk
- Sprinkling of Sugar
Preheat oven to 350F.
Dice butter into cubes. Place in a bowl and then place in the fridge or freezer.
Place flour in a large mixing bowl with salt.
Cut in Butter until mixture becomes coarse crumbs. Slowly add ice water, one tbsp at a time, mixing until the dough becomes a ball. Roll the ball up with plastic wrap and place in the fridge. Let chill for 3 hours or more.
Prep your apples. Peel and core apples, and chop into small cubes.
Add the 1 ½ cup water to a pot. Bring to a boil and add the sugar, nutmeg and cinnamon. Stir continuously until mixture comes to a boil.
Place the apples in the pot. Bring down the heat, cover and simmer on low for 4-5 minutes. Remove from heat, stir and let cool. Drain.
Cover a cutting board or smooth, clean surface with a dusting of flour. Take the dough out of the fridge. Roll the dough ball out until it is quite thin.
Using a cookie cutter, cut a few shapes out of the dough. Bring leftover dough together, roll out, and continue the cookie cutter process. Continue doing this until you can no longer get any more cookie cutters to fit on the dough.
Place half the cookie cutter shapes on a baking sheet lined with parchment paper.
*Optional* Add a bake-safe stick to the bottom half of the pie. Press it in about ½ way up.
Place a dollop (1 tsp) of Greaves Apple Jelly to each shape of dough.
Cover the Apple Jelly with the cooled, cooked apples. (Don’t overfill as you will have trouble getting the sides to close!)
Place the leftover dough shapes on-top of the others. Press around the edge with your finger to begin with, then use a fork to seal the edges shut.
Cut a small X shape in the top of the hand-pies to let any steam escape in the baking process.
Mix together egg and milk. Brush onto the tops of the Hand-Pies to give a nice glaze. Sprinkle with sugar (Mmm sugar…).
Bake until golden and cooked through (around 25-35 minutes).
Enjoy! Happy Fall!
*Greaves Jams and Marmalades, in Niagara-on-the-Lake, is one of our newest Christy’s Sweets retailers.