Fall Recipe: Spiced Brandy Apple Hand Pies

appleIt’s Fall ya’ll, and a favorite fall activity here in the Midwest is apple picking! My parents used to have a huge yard full of apple trees, and I just loved picking apples with my family there. It was so fun! There’s truly nothing like garden-to-table eating, and growing your own food.

Did you know that you can freeze your extra apples? I learned this from my mom back in the apple tree days, when we always had apples coming out our ears. I still do it today when I stock up on the juicy seasonal fruit, and it couldn’t be easier. Just peel, core, dice, and brush with a mixture of lemon juice and water. Add to a freezer bag or vacuum sealer bag, and voila! Apples all year long!

apple pie

I love having apples in the freezer through the holidays for things like apple pie and apple crisp. As delicious as those desserts are, they can get a little monotonous. That’s why I was excited to stumble upon a unique spin on Fall apple recipes: Spiced Brandy Apple Hand Pies! These treats are sweet and spicy with an unexpected secret ingredient, Colman’s Dry Mustard Powder! Who would’ve thought?


Fall Recipe: Spiced Brandy Apple Hand Pies
Recipe Type: Dessert
Author: Colman’s Mustard
A Fall delight that everyone is sure to love. Bake them as an after-dinner dessert for the family or an easy treat for the office, either way they’re as sweet and as satisfying as can be.
  • 1 ¼ cups all-purpose flour
  • ¾ tsp. kosher salt
  • 1 stick (1/2 cup) chilled unsalted butter, cut into ½ inch pieces
  • ¼ cup ice water
  • 2 Granny Smith apples, peeled and diced
  • ¼ cup plus 4 tsp. granulated sugar
  • 1 – 2 tbsp. apple brandy
  • 1 ½ tsp. Colman’s Dry Mustard Powder
  • ½ tsp. ground cinnamon
  1. To make the crust, put the flour and 1/2 teaspoon of salt in a food processor and pulse until blended. Add the butter and pulse until the mixture resembles coarse crumbs. Slowly pour the water through the feed tube, pulsing just until a dough forms. Divide the dough into 4 equal pieces. Shape each piece into a disk. Wrap each disk in plastic wrap and refrigerate until chilled, about 20 minutes.
  2. Preheat the oven to 375°F. Line a large baking sheet with parchment paper.
  3. Combine the apples, 1/4 cup sugar, brandy, Colman’s Dry Mustard Powder, cinnamon, and the remaining 1/4 teaspoon salt in a large bowl. On lightly floured surface, roll out each disk of dough into a 6-inch round. Place the rounds, 1-inch apart, on the baking sheet. Spoon one-fourth of the filling on half of each round, leaving 1/2-inch border. Fold dough over filling to make half-moon shape. Crimp edges of dough to seal. Brush tops of each pie with 1 tablespoon of water; sprinkle each evenly with the remaining 1 teaspoon of sugar. Cut three 1/2-inch slits in the top of each pie to allow steam to escape.
  4. Bake until the filling is hot and the crust is golden, about 25 minutes. Serve warm or at room temperature.

I received a free sample of Colman’s for review purposes, but have not been paid for this blog post and thoughts here are my own.
This post contains affiliate links, which can earn me a few cents if clicked, paid by the advertiser, at no cost to you.

If you like this recipe, you’ll LOVE my Ebook, 1 Month of Dirt Cheap Dinners! An entire month of budget meals with weekly meal plans & shopping lists!

1 Month of Dirt Cheap Dinners by Kelli Brink

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