These simple mummy apple hand pies are made with a buttery puff pastry dough and a basic, yet flavorful, apple pie filling. The perfect Halloween treat to make with kids, or bring to a party!
MUMMY APPLE HAND PIES
As a family we love Halloween, and so I’m always looking for fun treats that I can involve my kids in helping me make, without stressing too much over a more time consuming recipe.
These hand pies are so simple to make, but are so cute and perfect for Halloween. And the best part is they taste fabulous too. I love making these to take to a neighborhood or church party, for the kids to be excited about and the adults to be surprised how delicious they taste.
INGREDIENTS NEEDED
- Frozen Puff Pastry, or pie dough would work well too.
- Egg
- Water
- Butter
- Apples
- Brown Sugar
- Cornstarch
- Cinnamon
- Cloves
- Nutmeg
- Salt
- Vanilla
- Powdered Sugar
- Candy Eyes
STEP BY STEP INSTRUCTIONS TO MAKE
- Preheat oven to 400°F and line a baking sheet with parchment paper. Set aside.
- To make filling, add butter to a medium saucepan and heat over medium heat until melted. Add apples, brown sugar, cornstarch, cinnamon, cloves, nutmeg, salt and vanilla and stir to combine.
- Bring to a boil, then reduce heat to low and simmer until thickened, about 5 minutes.
- Once thickened, remove from heat and allow to cool completely.
- Flour a surface and place both thawed puff pastry sheets on top. Roll each of the sheets a bit to smooth and make slightly thinner.
- Using a pizza wheel or sharp knife, cut one sheet into 6 rectangles. Then cut the other sheet into a bunch of thin strips that will become the top of the mummies.
- Once filling has completely cooled, spoon apple filling in the center of the 6 rectangles, making sure to leave a 1/2 inch border on all sides.
- Whisk together egg and water and brush mixture around the border of each rectangle.
- Take the strips of pastry and place across the top of the apples. Once done, fold over the edge of the bottom rectangles and press to seal the strips into place.
- Bake for about 20 minutes, or until a light golden brown. Allow to cool.
- Combine powdered sugar and cream together to make the glaze. Drizzle the glaze onto cooled mummies and place 2 eyes on the apple pie or wet glaze to allow them to stick.
HOW TO STORE
These hand pies can be stored in an air tight container for about 3 days. If you want to prepare them ahead of time, they can be reheated at 350 for about 5 minutes, just make sure you don’t place the eyes on them until after reheating.
They can also be stored in the freezer for a few months, just allow to thaw before eating!
CAN I MAKE REGULAR HAND PIES WITH THIS RECIPE THAT AREN’T MUMMIES?
YES! Just roll out all puff pastry and cut into 12 rectangles. Once you place the top rectangle on the apple filling, make sure and seal all around it tightly so that the filling doesn’t seep out while baking.
If you like baking with apples, you should try my Apple Fritter Bread recipe or my Baked Apple Cider Donuts.
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment below if you make them and love them as much as I do.
Mummy Apple Hand Pies
Ingredients
Hand Pie Ingredients
- 2 sheets of puff pastry dough, thawed
- 1 large egg
- 1 tbsp water
Apple Pie Filling Ingredients
- 2 tbsp butter
- 3 medium apples, peeled and diced small I used granny smith, if apples are large 2 should be enough
- ¼ cup brown sugar
- 1½ tsp cornstarch
- 1 tsp cinnamon
- ¼ tsp cloves
- ¼ tsp nutmeg
- pinch of salt
- ½ tsp vanilla
Glaze Ingredients
- ½ cup powdered sugar
- 2 tbsp whipping cream or milk
- candy eyes for decorating
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper. Set aside.
- To make filling, add butter to a medium saucepan and heat over medium heat until melted. Add apples, brown sugar, cornstarch, cinnamon, cloves, nutmeg, salt and vanilla and stir to combine.
- Bring to a boil, then reduce heat to low and simmer until thickened, about 5 minutes.
- Once thickened, remove from heat and allow to cool completely.
- Flour a surface and place both thawed puff pastry sheets on top. Roll each of the sheets a bit to smooth and make slightly thinner.
- Using a pizza wheel or sharp knife, cut one sheet into 6 rectangles. Then cut the other sheet into a bunch of thin strips that will become the top of the mummies.
- Once filling has completely cooled, spoon apple filling in the center of the 6 rectangles, making sure to leave a 1/2 inch border on all sides.
- Whisk together egg and water and brush mixture around the border of each rectangle.
- Take the strips of pastry and place across the top of the apples. Once done, fold over the edge of the bottom rectangles and press to seal the strips into place.
- Bake for about 20 minutes, or until a light golden brown. Allow to cool.
- Combine powdered sugar and cream together to make the glaze. Drizzle the glaze onto cooled mummies and place 2 eyes on the apple pie or wet glaze to allow them to stick.
These are adorable! Can’t wait to make them with my little boy
Thanks Heather! They are definitely fun to make with kids!
Made these on Halloween morning for my family and they were a hit. And so easy! My 5 year old had fun helping make the mummy’s and putting the eyes on. I also used the apple filling to put over pancakes on thanksgiving and they were delicious. Will for sure make these again.