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Recipes to Try: The MOST Delicious Apple Pastry Pies

Recipes to Try: The MOST Delicious Apple Pastry Pies

So these apple pastry pies, let's get real, are INCREDIBLE! My husband devoured the filling right from the pan, I had to get him away so I would have enough filling for the pies. Silly man. I had been craving something light and flaky but wanted to utilize these gorgeous honeycrisp apples that I picked up at our farmer's market. I decided to make hand pies but wanted to make them with puff pastry, a delicious glaze, and of course a dainty maple leaf. Puff pastry is such a timesaver for me, baking with a one year old can be tough! I also prefer to create my apple pie filling on the stove or crock pot which softens the apples and allows the filling to develop a richer, tastier flavor. Combining all of these elements turned into a great success and you HAVE to try them. Recipe below! Don't forget to follow me on Facebook and Instagram! 



Pastry Pies:

  • 1/4 cup unsalted butter
  • 2 cup diced and peeled apples (about 24-30 slices or 2 large apples)
  • 1/4 tsp salt
  • 1/2 tsp nutmeg
  • 1/4 cup light brown sugar
  • 2 tsp cinnamon
  • 2 Tbsp flour
  • 1 package Puff Pastry 
  • 1 Large Egg
  • 2 tsp Milk 


  • 1 1/4 cup powdered sugar
  • 2 Tbsp milk

Preheat oven to 375°F. Keep your puff pastry in the refrigerator while you make the filling. Begin by peeling and chopping your apples into cubes. In a large pan, melt butter over medium heat- add brown sugar, cinnamon, nutmeg, apples, and salt. Cook for roughly 8-10 minutes or until your apples become soft. Once the apples have softened, add flour and stir. Remove apple mixture from heat. 

Begin laying out your puff pastry on a well-floured surface. Cut each sheet into 6 equal rectangles. Line a baking sheet with parchment paper and transfer 6 of the rectangles over, these will be the base of the pies. Mix together egg wash with your large egg and milk, lightly brush the rim of the pastry puff with egg wash. 

Spoon 2-3 spoonfuls of the apple filling onto the pastry pie bases. Transfer the leftover pastry rectangles to the tops of the bases. Crimp the edges of the pastry pies together to seal them shut. Brush remainder of egg wash onto the pies. Cut slits for venting. Bake for 25-30 minutes or until golden brown.

For the glaze, mix your powdered sugar and milk. Once the pies are finished cooking, drizzle this easy but delicious glaze on top and voilà, you're finished! 


Places to Go: Shelburne, Vermont

Places to Go: Shelburne, Vermont

You Know You Are A Vermonter If...

You Know You Are A Vermonter If...