Apple Toffee Hand Pies

Apple Toffee Hand Pies
50 min.
12
195kcal

Suggestions


Indulge in the delightful flavors of fall with these scrumptious Apple Toffee Hand Pies! Perfectly portable and irresistibly delicious, these hand pies are a fantastic way to enjoy the classic combination of sweet apples and rich toffee in a flaky, buttery crust. Whether you're hosting a gathering, looking for a tasty snack, or simply craving a sweet treat, these hand pies are sure to impress.

With just a handful of ingredients and a quick preparation time of only 50 minutes, you can whip up a batch of 12 delightful servings that are perfect for sharing—or keeping all to yourself! The warm, spiced apple filling, combined with the crunchy toffee bits, creates a mouthwatering experience that will have everyone coming back for seconds.

These hand pies are not only a delicious addition to your antipasti or appetizer spread, but they also make for a charming dessert option. Serve them warm, and watch as the buttery aroma fills your kitchen, inviting everyone to gather around. So, roll up your sleeves and get ready to create a delightful treat that captures the essence of autumn in every bite!

Ingredients

  • cups apples finely chopped
  •  eggs slightly beaten
  • 0.5 teaspoon ground cinnamon 
  • 1.5 teaspoons juice of lemon fresh
  • box pie crust dough refrigerated softened
  • tablespoon sugar 
  • tablespoons toffee chips 
  • tablespoon butter unsalted cut into 12 cubes

Equipment

  • bowl
  • baking sheet
  • oven
  • cookie cutter

Directions

  1. Heat oven to 375F. Spray cookie sheet with cooking spray.
  2. In medium bowl, stir together apples, toffee bits, sugar, lemon juice and cinnamon.
  3. Remove pie crusts from pouches; unroll on lightly floured surface. Using 3-inch round cookie cutter, cut 12 rounds from each crust. On cookie sheet, place 12 of the dough rounds.
  4. Brush dough with half of the beaten egg. Spoon about 1 tablespoon apple mixture on each round to within 1/2 inch of edge; top each with 1 cube of butter. Top pies with remaining 12 dough rounds; press edges together with fork to seal.
  5. Brush with remaining beaten egg.
  6. Bake 25 minutes or until golden brown.
  7. Serve warm.

Nutrition Facts

Calories195kcal
Protein5.35%
Fat49.95%
Carbs44.7%

Properties

Glycemic Index
13.17
Glycemic Load
2.27
Inflammation Score
-1
Nutrition Score
3.0565217526063%

Flavonoids

Cyanidin
0.33mg
Catechin
0.27mg
Epigallocatechin
0.05mg
Epicatechin
1.57mg
Epigallocatechin 3-gallate
0.04mg
Eriodictyol
0.03mg
Hesperetin
0.09mg
Naringenin
0.01mg
Luteolin
0.03mg
Kaempferol
0.03mg
Quercetin
0.84mg

Nutrients percent of daily need

Calories:194.77kcal
9.74%
Fat:10.83g
16.67%
Saturated Fat:3.95g
24.67%
Carbohydrates:21.81g
7.27%
Net Carbohydrates:20.43g
7.43%
Sugar:4.76g
5.29%
Cholesterol:18.71mg
6.24%
Sodium:145.23mg
6.31%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.61g
5.22%
Manganese:0.17mg
8.52%
Folate:25.9µg
6.47%
Vitamin B1:0.1mg
6.47%
Fiber:1.38g
5.52%
Iron:0.96mg
5.36%
Vitamin B2:0.08mg
4.78%
Vitamin B3:0.92mg
4.62%
Selenium:3.07µg
4.38%
Phosphorus:34.72mg
3.47%
Vitamin K:3.08µg
2.93%
Vitamin B5:0.21mg
2.1%
Vitamin E:0.28mg
1.88%
Vitamin A:89.21IU
1.78%
Potassium:62.24mg
1.78%
Copper:0.03mg
1.7%
Magnesium:6.69mg
1.67%
Vitamin B6:0.03mg
1.61%
Vitamin C:1.21mg
1.46%
Zinc:0.21mg
1.41%
Calcium:11.64mg
1.16%