This year I decided that Fall is my favorite season. The colors this Fall just knocked my socks off and it inspired me to cook so many things and explore new adventure. These Apple Rose Hand Pies were just one example that I’m excited to share with you. I think they would be a wonderful addition to your Thanksgiving or holiday party menu and they celebrate all of the amazing Fall apple flavors.
See what I mean about the Fall colors? This is our road at Tulipwood in the Hudson Valley on one of my afternoon walks.
After we finished our quince harvest at Tulipwood, my family went apple picking. I had to drag them a bit because the weren’t exactly excited to harvest someone else’s fruit after all the work we had on our hands, BUT I have a thing for apple picking and our heirloom apples weren’t as plentiful this year.
So they humored me and we went on a family excursion.
The orchard had an organic apple section which no one seemed to want to pick because they weren’t perfect looking. But I like imperfect looking fruit, it has more character and health in my opinion.
These yellow beauties were some of my favorite… the name of this variety is slipping my mind at the moment…
The taste of cool crisp fall apples completes me.
And I think one of the great tragedies of the universe is that we don’t have access to such a huge range of varieties in the grocery store. More reason to grow your own if you are in the right climate.
But back to my Apple Rose Hand Pies! This was a wonderful result after a bit of experiment. The key is thinly sliced apples, a mandolin is not necessary, you can slice it by hand, promise! And keeping the red skins on, lends itself to that ‘rose’ look.
Put the thicker slices on the outer layers.
Then work your way inward in concentric circles. Use medium ones in the middle if you can. But don’t make yourself crazy.
Your thinnest smallest apple slices should be used in the middle.
The apples will be more pliable because of the liquid you’ll soak the apples in first.
Do this until you fill up all of your muffin tins.
If you want to use mini muffin tins you could also try that. But these are the perfect single serving size if you ask me.
And the presentation is a show stopper, even though they are SO easy.
Set these on a doily on a beautiful platter and serve them at room temperature.
You will love looking at them and your dinner guests will think you’re a baking legend! Try these at home and let me know how you like them! Be sure to tag your creations on social media and use the hashtag #ModernPioneering so we can find you as part of the community.
And be sure to check out our other apple recipes on the site for our Fall inspiration!
- 1 roll of Store Bought Filo Dough
- Juice of 1 lemon
- 4 apples, thinly sliced
- 3 tablespoon butter
- 5 tablespoons seedless raspberry, strawberry or quince jelly + about 1 tablespoon for glaze
- Butter or spray a 12 cup muffin tin and place in the refrigerator to chill.
- Using a 4-inch cookie cutter, punch out rounds into 4 layers of filo dough.
- Remove muffin tin from refrigerator. Gently press rounds into each well. Transfer dough-lined muffin tin back to refrigerator to prepare filling.
- In a small bowl add the lemon juice.
- Using a very sharp knife, cut apples in half, then in quarters or eighths depending on how big they are. Cut the core piece off on an angle. Then slice the pieces into half-moon shapes 1/16-inch thin.
- Add the slices to the bowl as they’re ready and gently toss in lemon juice.
- Place butter, and jam into a small saucepan over medium-low heat. Stir and cook until ingredients are melted and combined. Remove from heat and pour mixture over apples slices. Toss to combine. Set aside for 5 to 10 minutes to allow apples to become pliable.
- To form roses, arrange apple slices in concentric circles in each muffin cup, with each slice overlapping one another to create a rosette. Use thicker slices on the outer layers and thinner ones as you spiral toward the center. Repeat until crusts are filled.
- Heat oven to 350°F. Transfer to oven and bake until apples have cooked, about 20-25 minutes. In a cup or small bowl mix 1 tablespoon jam with a dash of water, microwave and mix until smooth.
- Remove pies and brush with mixture. Let cool. Scoop out of muffin cups with the help of a fork. Serve room temperature.