Nothing says, “I love you!” like a heart-shaped apple pie. This recipe from the US Apple Association help you use up leftover apples in sweet handheld pies.
1 hour 30 minutes
● 2-1/2 cups of all-purpose flour, plus 1 cup for rolling
● 1/2 teaspoon salt
● 1 cup butter, cold and cut into 16 slices
● 2/3 cup ice water
● 1/4 cup butter
● 4 apples, peeled, cored and diced into small pieces
● 1/2 cup sugar
● 1/2 cup apple juice
● 1/2 teaspoon cinnamon
● 1 tablespoon cornstarch
● 2 tablespoons water
● 1 egg, slightly beaten
● 1-1/2 cups powdered sugar
● 1/3 cup milk
● 1/2 teaspoon almond extract
● Sprinkles for garnish
Combine flour and salt in a large bowl or food processor. Add butter slices and either cut flour or pulse until it forms small pea-like clumps.
Add ice water and mix until dough forms a large ball. Do not over mix. This is best done manually so the dough is not overworked and will be flaky after baking.
Separate dough into two balls and gently flatten. Wrap disks in plastic wrap and refrigerate for at least an hour.
While your dough is chilling, make the filling. On medium heat, melt the butter. Add apples and sauté for about 3 minutes while stirring.
Pour in sugar, apple juice and cinnamon and allow to simmer until apples are soft on medium low heat, about 10 minutes.
Combine water with cornstarch to form a paste. Add paste to apple mixture and stir until thick.
Once the filling is thick, remove from heat and cool to room temperature.
Preheat oven to 350°F and line 2 baking sheets with parchment paper.
On a clean, floured surface roll out chilled dough to 1/4-inch thick. Cut out hearts.
Place 1 tablespoon of filling into the middle of the heart. Brush egg wash around the edge of the dough. Place another dough heart on top of the filling and pinch the edges of the heart together. Continue with the rest of the dough.
Place hearts on baking sheet and baste with remaining egg wash. Bake for 15 minutes or until the tops and edges are golden brown.
Place baked pies on a cooling rack and cool thoroughly.
To make the glaze, combine powdered sugar, milk and extract in a small bowl until smooth. Pour a spoonful of the glaze onto each pie and spread it slightly. Garnish with sprinkles.
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