Apple Butterscotch Hand Pies
Have I bothered to tell you that I'm obsessed with canning? Yep, it's true. One of the very reasons why Wesley calls me his elderly wife. It's okay though, I don't mind. By the way he was scarfing down a pie before he had to go back to work, he doesn't mind either.
So, what I'm getting at is that I canned my own apple pie filling. We started going to a flea market last summer; they sold fresh fruit and vegetables there. Apples, peaches, hot peppers, sweet pototaoes and most everything else your little heart will desire, except for pears. We waited for weeks for pears and guess what. We ended up empty handed. Moral of that story is don't trust flea market farmer's market people.
I started making canned apple pie filling when I got the cookbook Sweet and Simply by Gooseberry Patch. This recipe is to die for. It's so much better than the store-bought pie filling, in my opinion. I suggest you give it a try. You'll love it too, I'm pretty positive.
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Apple Butterscotch Hand Pies
Ingredients
- 1 Quart Jar or 1-2 cans of Apple Pie Filling
- ½ cup butterscotch chips
- 1 egg , whisked
- 1 pie crust recipe
Apple Pie Filling
- 4 ½ cup granulated sugar
- 2 ½ tsp. ground cinnamon
- 4 T. lemon juice
- ¼ tsp. ground nutmeg
- 1 tsp. salt
- 1 cup cornstarch
- 10-12 cups water
- 7 quarts apples cored, peeled, and sliced.
Cream Cheese Pie Shell
- 4 oz. cream cheese room temperature
- 1 cup unsalted butter room temperature
- 2 cups all-purpose flour
Instructions
Apple Pie Filling
- Sterilize canning jars in a hot water bath. I leave mine in for about 5-10 minutes.
- Fill sterilized quart jars with sliced apples. Leave about 1 ½ to 2 inches of space at the top of the jar.
- In a large saucepan, add the sugar, cinnamon, lemon juice, nutmeg, salt, cornstarch and water. Let it come to a boil and boil on medium to low heat for a couple of minutes. I keep mine on low after the two minutes so it stays hot going into the jars.
- Funnel the juice into the apple filled jars until it reaches an inch from the top.
- Wipe rim of jar, place a hot lid on the jar and tighten down the ring.
- Repeat for all jars.
- Hot water bath for 25 minutes. Remove and place in a towel. Be sure to cover the jars so there isn't a draft on them. The jar's lid will pop when it seals. (This is my favorite part)
For the cream cheese pie crust
- Preheat the oven to 350 degrees.
- In a large bowl, add the butter, cream cheese and flour.
- With a pastry cutter, cut until the dough comes together. This took me about 5-7 minutes.
- I gave the dough a mix with my hands to make sure everything has come together.
- Now, roll out dough.
- Use a medium sized bowl to cut out a circle for the pie.
- Add 2-3 tablespoons of filling and about 10 butterscotch chips. Leave a bit of room from the sides so the dough can seal.
- Use whisked egg for egg wash. Use a brush and egg wash the entire circle.
- Fold over the circle to cover the filling. It'll look like a half moon.
- Use a fork to press all along the outer edge of the pie dough to seal it. Stab some holes in the top of the shell.
- Place on a cookie sheet, lined with parchment paper and egg wash the entire top.
- Repeat for the rest of the hand pies.
- Place in the oven and bake for 30 - 35 minutes. Remove from oven and let cool
Notes
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
Apple Butterscotch Hand Pies
Ingredients
- 1 Quart Jar or 1-2 cans of Apple Pie Filling
- ½ cup butterscotch chips
- 1 egg whisked
- 1 pie crust recipe
Apple Pie Filling
- 4 ½ cup granulated sugar
- 2 ½ teaspoon . cinnamon
- 4 T . lemon juice
- ¼ teaspoon . nutmeg
- 1 teaspoon . salt
- 1 cup cornstarch
- 10-12 cups water
- 7 quarts apples cored, peeled, and sliced.
Cream Cheese Pie Shell
- 4 oz . cream cheese room temperature
- 1 cup unsalted butter 2 sticks, room temperature
- 2 cups all-purpose flour
Instructions
Apple Pie Filling
- Sterilize canning jars in a hot water bath. I leave mine in for about 5-10 minutes.
- Fill sterilized quart jars with sliced apples. Leave about 1 ½ to 2 inches of space at the top of the jar.
- In a large saucepan, add the sugar, cinnamon, lemon juice, nutmeg, salt, cornstarch and water. Let it come to a boil and boil on medium to low heat for a couple of minutes. I keep mine on low after the two minutes so it stays hot going into the jars.
- Funnel the juice into the apple filled jars until it reaches an inch from the top.
- Wipe rim of jar, place a hot lid on the jar and tighten down the ring.
- Repeat for all jars.
- Hot water bath for 25 minutes. Remove and place in a towel. Be sure to cover the jars so there isn't a draft on them. The jar's lid will pop when it seals. (This is my favorite part)
For the cream cheese pie crust
- Preheat the oven to 350 degrees.
- In a large bowl, add the butter, cream cheese and flour.
- With a pastry cutter, cut until the dough comes together. This took me about 5-7 minutes.
- I gave the dough a mix with my hands to make sure everything has come together.
- Now, roll out dough.
- Use a medium sized bowl to cut out a circle for the pie.
- Add 2-3 tablespoons of filling and about 10 butterscotch chips. Leave a bit of room from the sides so the dough can seal.
- Use whisked egg for egg wash. Use a brush and egg wash the entire circle.
- Fold over the circle to cover the filling. It'll look like a half moon.
- Use a fork to press all along the outer edge of the pie dough to seal it. Stab some holes in the top of the shell.
- Place on a cookie sheet, lined with parchment paper and egg wash the entire top.
- Repeat for the rest of the hand pies.
- Place in the oven and bake for 30 - 35 minutes. Remove from oven and let cool
Notes
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
Makes you want to go out and make some apple butterscotch hand pies, doesn't it? Go, go make some and enjoy them too!
I love your pictures and recipes, they are mouth watering. Would love for you to share them with us at foodieportal.com. Over at foodieportal.com we are not photography expert snobs, we are just foodies.
awesome! I'll have to go check it out! I look forward to posting. 😀