Make-Ahead Thanksgiving Desserts: Apple Hand Pies With Rum Raisins (Recipe)
This recipe from guest blogger Sarah De la Cruz
These delicious hand pies are a wonderful dessert to bring to a party or for hosting dinner. These can be stored overnight at room temperature in a seal container. Alternatively, you can freeze the unbaked pies—the crusts are slightly less fluffy, but equally delicious. When you are ready to serve, simply put the frozen pies directly into a 400 degree oven for 20-25 minutes, until the filling is bubbling and the crust is golden brown.
- 1 cup rum (dark rum would be good, I used Captain Morgans Spiced Rum. If you don’t want to use alcohol you could use apple juice or even water).
- 2/3 cup raisins
- 4 heaping cups of apples, peeled and diced to match the size of the raisins
- 2 Tbsp coconut oil
- 2 Tbsp dark brown sugar
- 1 tsp cinnamon
- ¼ tsp salt
- 1 Tbsp cornstarch mixed with 1 Tbsp cold water
- 1 package (2 9×9 squares) of Aussie Bakery Puff Pastry or other vegan puff pastry (can be found in Whole Foods, PCC)
- 1 Tbsp non dairy milk or other dairy alternative
- a few Tbsp of coarse granulated sugar for sprinkling on top
- Remove puff pastry from packaging and allow to sit at room temperature on a lightly floured surface for 45 minutes to thaw. Do not try to unfold until it has completely thawed or it will break.
- Meanwhile, heat rum in a small saucepan over medium high heat and add raisins. Let simmer until raisins have absorbed all of the rum. Remove from heat.
- Peel apples and cut into a small dice. Heat coconut oil in a large skillet until it melts and add the apples. Mix in the brown sugar, cinnamon, and salt. Allow to cook for 4 minutes to release the juices. Mix the cornstarch slurry in to the apples to thicken the sauce a bit. Add raisins and mix well. Remove from heat.
- Once the puff pastry has thawed, unfold 1 sheet. Lightly coat both sides with flour. Use your rolling pin to roll the dough out to about 12×12 inches. If you are making the larger size pies, cut into 4 pieces. If you are making the mini pies, cut into 8 pieces. Place a small amount of filling on one half of each square, leaving a small border on the three outside edges (about 3-4 T for the large pies, 1-2 T for the mini pies).
- Fold each piece of dough over the filling, stretching it a bit to make sure all edges are flush. Then use a fork to crimp the edges, pushing down and making sure the two layers of dough really meet. Set on a pan lined with parchment paper and continue until all pies are assembled.
- With a sharp paring knife, cut small vents into the top of each pie. Pour almond milk into a small bowl and use a pastry brush to brush the tops of all pies. Sprinkle liberally with coarse sugar.
- Preheat oven to 400 degrees. Place sheet of pies into the refrigerator for 30 minutes to chill, allowing the dough to firm back up. Once chilled, place in the oven for 30-40 minutes, until the tops are golden and the filling is bubbling. Remove from oven and let cool for a few minutes before serving.
These can be stored overnight at room temperature in a seal container. Alternatively, you can freeze the unbaked pies—the crusts are slightly less fluffy, but equally delicious. When you are ready to serve, simply put the frozen pies directly into a 400 degree oven for 20-25 minutes, until the filling is bubbling and the crust is golden brown.
Sarah De la Cruz lives in the Seattle area with her husband and almost 2 year old son. She is a busy mom, a former art teacher, and loves to show her creativity in the kitchen. She and her son are vegan, and she makes family-friendly recipes that keeps her whole family—even her non-veg husband—satisfied! She loves seeing the surprise on her friends’ and family’s faces when she tell them that the dish they are enjoying is vegan! Check out more of her recipes at FriedDandelions.com.