It’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!
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?
- 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
- To make the crust, put the flour and ½ 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.
- Preheat the oven to 375°F. Line a large baking sheet with parchment paper.
- Combine the apples, ¼ cup sugar, brandy, Colman's Dry Mustard Powder, cinnamon, and the remaining ¼ 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 ½-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 ½-inch slits in the top of each pie to allow steam to escape.
- 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.
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