How to Celebrate Pi Day!
April 22, 2020
Every year the world over, March 14 rolls around and math nerds celebrate because it’s Pi Day! At our Asheville bed and breakfast, we join in the fun by serving our guests Apple Hand Pies on the afternoon dessert tray. No fork required! While you can choose your favorite baking apple, we prefer to use Pink Lady apples from our local supplier Creasman Farms. No one grows them better!
Once again we rely on our favorite source Sally’s Baking Addiction to get our recipe started with her Apple Hand Pies. If you want to start from scratch, make enough pie dough for two crusts. It’s also fine to cheat and use a store bought pie crust from the refrigerator section too. Tweaks to the original recipe are less nutmeg and the addition of toffee chips.
Apple Toffee Hand Pies
Pie Crust (enough for a double crust pie)
2 medium apples, peeled and diced into small bite-size pieces (about 2 1/2 cups
1/3 c granulated sugar
2 T unsalted butter
1 t cinnamon
1/4 t allspice
1/8 t nutmeg
2 T toffee bits (optional)
egg wash: 1 large egg beaten with 1 T milk
Cinnamon sugar (optional)
1. Make the filling by combining diced apples, sugar, butter, cinnamon, allspice, and nutmeg in a medium saucepan over medium heat. Bring to a simmer while stirring occasionally. Allow to simmer for 2 minutes. Remove from heat and let cool to room temperature. Add 2 T toffee bits.
2. Preheat the oven to 375. Line a baking sheet with parchment paper. Roll out one pie crust and use a 3″ round cookie cutter to cut out circles; you should get about 9 and place them on baking sheet. Save the extra scraps of dough. Place approximately 1 tablespoon of apple mixture in the center of each crust. Roll out the other pie crust, cutting circles again and placing them on top of the apple filling. Now combine the two piles of scrap dough and reroll to get 6 more circles, for 3 more hand pies. Fill similarly so you have a dozen little pies. You may have extra apple filling which is good on yogurt or ice cream.
3. Press your fingers all around the edges to seal the crusts together, then crimp with a fork. Lightly brush the tops with the egg wash. Use the sharp tip of a paring knife to cut 5 or 6 small slits in the top crusts so steam can escape. Sprinkle with cinnamon sugar if desired.
4. Bake for 25-30 minutes or until the pies are golden brown on top and around the edges. Remove from the oven and let cool then enjoy!
Don’t wait for 3/14 Pi Day to try these apple hand pies. And don’t wait to make your reservations at Pinecrest Bed & Breakast where we do the baking for you!