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Brown Butter Brandy Apple Hand Pies

  • Author: Living the Gourmet
  • Total Time: 30 minutes
  • Yield: 8 1x


  • 4 apples – peeled, cored and chopped
  • 1/4 cup brown sugar
  • 2 teaspoons Autumn Spice Mix
  • 3 tablespoons butter
  • 1 tablespoon brandy, cognac or calvados
  • 1 sheet puff pastry
  • 1/4 cup cinnamon sugar
  • 1 beaten egg, diluted with a tablespoon of water
  • 1 cup icing sugar
  • 23 tablespoons cream


  1. In a large bowl, toss together apples, spice mix, and brandy. Let sit and set aside.
  2. In a small saucepan, melt butter until it bubbles to a golden color, about 7-8 minutes. DO NOT BURN! Pour over the brandied apples and toss.
  3. Preheat oven to 350 degrees F. and line two baking sheets with parchment paper.
  4. On a well floured surface roll out puff pastry. Using a pizza wheel, cut 8 even squares.
  5. Brush the edges of each square with the egg wash. Add a heaping tablespoon of the brown butter brandied apples on one half of the pastry square. Fold the other half of tough over and pinch the edges with a fork. Brush each hand pie with the egg wash and sprinkle liberally with cinnamon sugar. With a sharp knife, poke two holes on the top of each pie and place in the oven.
  6. Bake for 20-25 minutes, or until the fruit filing oozes and the crust is golden.
  7. Let the hand pies cool slightly before transferring them to a wire rack.
  8. In the meantime, whisk together icing sugar and cream. Drizzle over each of the hand pies and allow enough time for the icing to set before serving.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dessert


  • Serving Size: 1
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