Apple Blossoms {aka apple hand pies!}
Simple. Flaky. Perfectly Fall! These Easy Apple Blossoms are simple to prepare, filled with tender spiced-apple pieces, and paired with a rich caramel drizzle. By using my favourite simple caramel sauce, tart apples, and a butter based adaptation of the Perfect Pie Crust by Ina Garten – The Barefoot Contessa, this recipe is a fun and festive treat you’ll love to make!
Is there anything more comforting than the scent of spiced-apples baking in a buttery, flaky pastry?! Whether you’re new to baking or simply want a relaxing kitchen activity to share with your friends/family, these Apple Blossoms are the perfect dessert for you. Not only are they delicious, but the process of making these pastries can be a mindful and calming experience. Mindful baking isn’t just about the end result; it’s about enjoying each step along the way. So, let’s slow down, focus on the simple joys of baking, and create something beautiful together!
What is an apple blossom?
Apple Blossoms are delicious, mini, apple-filled pastries! I like to think of them as “hand-pies” as they shaped like cute little apple pies and are an easy, handheld treat on the go! They’re called “blossoms” because they’re shaped to resemble flower petals wrapping around the apple filling.
What kind of apples should I use for this recipe?
Any apples you have will work well! For the best flavour, I use a mix of tart (Granny Smith) and sweet (Honeycrisp) apples. In this recipe, I used Gravenstein apples, a sweet and tart baking apple that was the perfect fruity complement to the sweet caramel and buttery crust! At the end of the day, use whatever apple is your favourite and you’ll love the end product.
Can I use store-bought pastry dough?
Absolutely! While making your own dough can be a fun and therapeutic activity, it is certainly not necessary when you are in a pinch! Store bought pie crust definitely saves you time and results in the same warm, spiced-apple smell in your kitchen. Use whichever option makes you feel happiest!
To make this recipe you will need:
Equipment:
- Food processor
- Rolling Pin
- Large Bowl
Sofia’s Baking Tips:
Making Pie Crust – *without a food processor*
1. In a large bowl, combine the flour and salt.
2. Add the cold butter and use your fingers (or a pastry cutter) to gently mix until the mixture resembles coarse crumbs.
3. Slowly add the ice water, one tablespoon at a time, until the dough just comes together.
4. Shape it into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Ingredients:
- Apples (firm, tart, and sweet, apples – such as Crimson Crisp, Honey Crisp, Cortland, Granny Smith)
- Butter (unsalted, cold, cubed)
- Sugar (Brown sugar and coarse sugar)
- Flour (All-purpose)
- Egg
- Caramel (homemade – try my simple caramel sauce or store-bought)
- Spices (Cinnamon, Nutmeg)
- Lemon (fresh lemon juice)
- Pie crust essentials: Salt, Butter, Sugar, Egg
Sofia’s *Stress-free* Tips:
If making pastry seems daunting, don’t worry!! You can always use store-bought dough!
Don’t worry if the dough cracks or the blossoms look uneven—that’s part of their charm.
For an extra treat, you can replace the brown sugar with a drizzle of maple syrup!
Let’s make my Easy Apple Blossoms!
Spiced-Apple Filling
Peel and core 2 firm, sweet, and tart apples. Cut each apple into small pieces (small diced cubes or shredded apple pieces).
In a large bowl, combine apples with lemon juice, cinnamon, sugar, flour, and salt. Mix until evenly combined. Set aside while you make the crust.
Apple Blossom Crust
To the bowl of a food processor, add flour, sugar, and salt. Pulse together until well aerated (approx. 4-5 pulses)
Add cubed butter to the food processor. Pulse until butter pieces are the size of peas and interspersed in the flour mixture.
Add 3 tbsp of ice-cold water to the mixture. Pulse 4-5x or until dough is just barely moistened. Add another 3 tbsp ice-cold water. Continue to pulse until mixture becomes thick, you are looking to be able to form a ball. Add an additional 1-2 tbsp of ice-cold water, as needed, to achieve the correct consistency.
Invert dough ball onto floured work surface. Press dough together into a ball, cover in plastic wrap, and refrigerate for at least 30 min.
Sofia’s Baking Tips:
Have sticky dough?? Add a little more flour, a sprinkle at a time, until it holds together without sticking to your hands.
Assembly
Remove dough ball from the refrigerator and place onto a floured surface. Roll out dough to 1/8″ in thickness. Cut into 6″ circles using a cookie cutter, bowl, or cake pan. Place onto baking pan lined with parchment paper.
Sofia’s Baking Tips:
The colder the butter, the flakier the pastry. If your kitchen is warm, pop the butter into the freezer for a few minutes before you start.
Slit the sides of each circle, about 1 inch deep – making 8 pieces/pastry flaps (note: for easier folding, you can cut them into 6 pieces, for bigger flaps of overlap)
Brush the edges of each circle with egg wash.
Add 1 tbsp of diced apples into the centre of each.
Fold up edges of the dough onto the apples in the centre, overlapping sides slightly and repeating.
Seal edges of pastry, again with egg wash (egg and water), and sprinkle with Turbinado sugar (Note: its also a good idea to gently squeeze the apple blossoms so that dough is well sealed before refrigeration). Return your unbaked apple blossoms to the refrigerator for at least 30 minutes. Preheat oven to 400F (375F convection bake).
Bake Apple Blossoms for ~35 min or until pastry crust is golden brown and apples have reduced in size. Allow to cool on baking sheet.
Optional: While hot, brush the apricot jam dilution on top of your apples for a glazed apple appearance.
Drizzle your Apple Blossoms with additional caramel sauce, as desired, and enjoy!
I can’t wait for you to try these Apple Blossoms! Be sure to leave a comment below and let me know how yours turn out. Tag me on Instagram with #themindfulmeringue so I can see your creations!
Also check out:
French Apple Tart
Apple Crisp Bars
Simple Caramel Apple Galette
Easy Apple Blossoms {aka apple hand pies!}
Equipment
- 1 Food Processor bowl fitted with steel blade
- 1 large bowl
- 1 Baking Pan (large)
- 1 Rolling Pin
- 1 6" circle cookie cutter or bowl
Ingredients
Crust
- 2 cups All-purpose Flour + additional for work surface/rolling pin
- 2/3 cup Unsalted Butter Cold, cubed
- 1 tbsp Granulated Sugar
- 1 tsp Kosher Salt
- 7 tbsp Cold water (Ice-cold) 3 separate additions: 3 tbsp, 3 tbsp, 1 tbsp (+ more as needed)
Spiced-Apple Filling
- 2 Medium Apples (firm, sweet, tart) such as Grannysmith, Cortland, Honey Crisp
- 3 tbsp Brown Sugar
- 1 tsp Cinnamon ground
- 1 tbsp All-purpose Flour
- pinch of salt
- 1/2 Lemon Add the juice to water with apples (browning prevention)
Assembly
- 1 tsp Water
- 1 Egg large
- 1 tbsp Turbinado Sugar for decorating
- 2 tbsp Apricot Jam (+1 tbsp water) optional – for a glazed tart appearance
Topping
- 1/3 cup Caramel sauce homemade or store bought, optional for the drizzle
Instructions
Spiced-Apple Filling
- Peel and core 2 firm, sweet, and tart apples. Cut each apple into small pieces (small diced cubes or shredded apple pieces).
- In a large bowl, combine apples with lemon juice, cinnamon, sugar, flour, and salt. Mix until evenly combined. Set aside while you make the crust.
Apple Blossom Crust
- To the bowl of a food processor, add flour, sugar, and salt. Pulse together until well aerated (approx. 4-5 pulses)
- Add cubed butter to the food processor. Pulse until butter pieces are the size of peas and interspersed in the flour mixture.
- Add 3 tbsp of ice-cold water to the mixture. Pulse 4-5x or until dough is just barely moistened. Add another 3 tbsp ice-cold water. Continue to pulse until mixture becomes thick, you are looking to be able to form a ball. Add an additional 1-2 tbsp of ice-cold water, as needed, to achieve the correct consistency.
- Invert dough ball onto floured work surface. Press dough together into a ball, cover in plastic wrap, and refrigerate for at least 30 min.
Assembly
- Remove dough ball from the refrigerator and place onto a floured surface. Roll out dough to 1/8" in thickness. Cut into 6" circles using a cookie cutter, bowl, or cake pan. Place onto baking pan lined with parchment paper. Slit the sides of each circle, about 1 inch deep – making 8 pieces/pastry flaps (note: for easier folding, you can cut them into 6 pieces, for bigger flaps of overlap)
- Brush the edges of each circle with egg wash.
- Add 1 tbsp of diced apples into the centre of each
- Fold up edges of the dough onto the apples in the centre, overlapping sides slightly and repeating.
- Seal edges of pastry, again with egg wash (egg and water), and sprinkle with Turbinado sugar. Return your unbaked apple blossoms to the refrigerator for at least 30 minutes. Preheat oven to 400F (375F convection bake).
- Bake Apple Blossoms for ~35 min or until pastry crust is golden brown and apples have reduced in size. Allow to cool on baking sheet.
- Optional: While hot, brush the apricot jam dilution (1 tbsp apricot jam with 1-2 tsp water) on top of your apples for a glazed apple appearance.
- Drizzle your Apple Blossoms with additional caramel sauce, as desired, and enjoy!
Notes
- Crust not coming together? Add additional ice-cold water, a tablespoon at a time, and gently pulse until the dough comes together in a ball
- Remember to keep your apple blossoms crust cold!! Your crust should be cold prior to baking to allow for the steam of the melting butter to create air pockets for a flaky crust.
- Unsure what kind of apple to use? Any baking apple will do! I recommend Granny Smith, Cortland, Crimson Crisp, or Honey Crisp.
