Learn how to make Apple Hand Pies! Go to foodwishes.blog... for the ingredient amounts, more information, and many, many more video recipes! I hope you enjoy this Apple Turnovers Recipe!
I'm retired and I've gotten into cooking, I've tried some of your other recipes with great success. I like the way you explain each step in the preparation and cooking process, so easy to follow, you've helped me make my wife believe I'm a great cook.
Myron Anderson aww such a sweet husband your wife is lucky. I'm sure she cooked a lot for you over the years and she must be very happy now that you're cooking for her
Here's a tip. Cook your apples to the consistency he mentions in the video. Reserve about 1 cup to 1.5 cups of apple (so a little under half) then just before your apples are very soft you add the reserved apple. This will give you the apple jam texture along with a few slightly firm and tart firmer apple bites and BOOM! The best of both worlds.
I made these with the butterflies for my ladies bible study today. It knocked their socks off!! One lady even said she thought they came from a bakery. I was so flattered! I'm walking on air!!!Thank-you so much for posting the videos! The edge pinch is going to be my new signature on all my hand pies! That's one neck of a crust too!
I have to apologize, ..........Sometimes I forget to give you a,"Thumbs up". Chef John you are the very best instructor I have. For the past two years I have been taking instruction from you about the best way to do things. Sometimes I even laugh at your jokes. I look around my house to see if anyone is watching though. This weekend we are having 3 of your great dishes for our Saturday night dinner. Stuffed pork loin with a pork belly capp, your macaroni salad, with shrimp, and finally your recipe for cole slaw. Yes..............You do a wonderful job and I want you to know how much I appreciate all of your efforts to keep things fun! Blessings.
Well said. That's also a well planned meal. To add, I will say that out of all the recipes I've tried from countless other celebrity chefs, recipe books or even newspaper articles recipes, Chef's John's recipes have never been a dud. Not a single recipe from him has failed me. A truly excellent teacher.
I was 20 when this episode came out and 7 years later I still makes these to impress guests, friends and family. my dad just absolutely loves them, he asked me to make them today so I had to watch the video for old-time sake
Omg this is how my aunt made hers! She is now 93 and doesn’t do it anymore. I’ve been wanting this recipe! The only thing different is I think she fried them. Thank you!!!!!
I just made this with your buttercrust pastry dough and it is amazing. Between the taste (moan!) and the smell of butter, apples, and cinnamon wafting through my home, I am more serene than I've been in weeks. Many thanks!
(sorry this is long heh) I made this recipe last night (with the Buttercrust recipe!) and let me tell you, after making the first "test" one my husband goes "...are there any more?" He isn't a sweets guy, so this is a huge compliment! The crust was flakey and delicious (maybe a little dense, but I think thats my fault), and the filling was seriously amazing. I let the apple cubes cook/caramelize in the sugars and butter for a little while, but without squishing them, and it almost candied the outside of them! They were really soft and applesaucy on the inside, but they held their shape even after baking in the oven :D At first I was concerned about the buttercrust because it was cracking on the edges when I rolled it out, but with a little love the crimping went perfect and my first hand-pie ever was a great success!
hello! ive been having the same issue. ive made this twice now and the dough always comes out crumbly! i know this is from 8 years ago, so if youve tried this again and had any luck that would be very appreciated.
I’ve said it before and ill say it again - chef John is hilarious. I literally LOL at least once every video and I am not the type of person to laugh out loud at something I’m watching. I laugh more during chef Johns videos than I do when I’m watching actual stand specials. If chef John ever gets tired of cooking, he could certainly make a career in comedy.
Just to let you know I'm making these for Thanksgiving here in Colorado..I tried the recipe and everyone LOVED them! Keep sending great recipes with your humor!😆🥧
There was another video similar to this about how to make apple fritters, and that one also has the same method in the beginning with cooking cubed apples in butter. To say the truth, that can actually be the most basic professional way to start preparing to make an apple pie. Now that I've watched this tutorial, I think it's clear that you can learn how to cook very well from this channel, because the instructions aren't complicated or vague at all.
These are absolutely fantastic. I've made them a dozen or more times now. Started with apple filling, then tried cherry and pineapple and they were just as good. They are a little large if you make them by folding the dough circle over and crimping that way, so I've been rolling two smaller circles and making one the base and the other the top...crimping with same method, etc. This makes a smaller, round version of the pies and seems to give you a higher ratio of filling to crust. Wonderful recipe anyway you make them. THANK YOU!! This one's a keeper and now my favorite pastry crust recipe of all time too.
kenley I like your edits. I used to make a bite-sized version like this with cranberries and cream cheese. I'd like to add raisins to the apples like my grandma's apple strudel.
Marilyn, both of your ideas sound good, I'll have to try them. Raisins in the apple ones is something I hadn't thought of, but nice! I've got to say this dough handles like a dream. No breaking or tearing and crust is golden brown gorgeousness when baked.
Just made my first batch, although assembly definitely showed my learning curve. The first was a little odd looking, the second a little better, but the last was just like Chef John's. Even I had to stand back and admire that I actually did it. Thanks Chef John. You truly inspire me to try.
Chef John, I just made your recipe for these Apple pie turnovers, I also used your Butter Crust Pastry dough as well as your crimping technique, They look magnificent and are in the Oven baking as I speak!! I did add a teaspoon of ground ginger and the juice of one lime to the apple mix but all else was to your recipe!~ Can't wait to try them, thank you so much for your inspiration!!!
The filling was amazing! The crust was a bit dense and not as flaky as yours, but tasty. I think it was because I doubled the recipe and perhaps overworked the dough in the processor! I will do it again in smaller batch one at a time. Loved the pies!
Thanks so much for this recipe, it is by far the best best apple pie I've ever made! The pie crust was spectacular, and the filling divine. This is a keeper, and I'll never go back to making traditional apple pie, lovvvve it!!
I watched this video lastnight and cut the butter and put it in the freezer. I got up this morning and made these. I added 2 ounces extra butter...not focused. I also used an extra apple because I wanted the make the dough go further. But let me tell you these were amazing THAT CRUST, BUTTERY, LIGHT & FLAKY, just amazing. I was able to make 8 hand pies with this recipe... same size as the ones in this video just a thinner crust which I love. Thanks for sharing. Its a keeper!
I have only been baking for a month and thanks to Chef John am eating one of these suckers right now and it is so good am already planning my next batch, you are a really good teacher sir and plan on trying many more of your recipes :)
I love the narration. Just discovered you and I have a free weekend so why not watch all your videos til I pass out. Free weekend and being sick, what better way to spend my time than watching your videos.
Just made these, took 4 hours.. though I did double the recipe to make 8 turnovers. Totally worth the feet and back pain. 10 out of 10 would do again...
I don't care for apple pie but I do like the cross. You are an amazing cook they look really good even I would want to beat one and I don't even like apple pie. You're an awesome chef. I love each and every one of your recipes. They are easy and quick for anyone to make
Love your enthusiasm and humour! Easy to follow recipes and very encouraging that it doesn't have to be perfect. Will try the apple turnovers soon. Thanks and take care Chef John.
Just made 'em. I overfilled the dough and they split during baking. No problem though as it actually improved the appearance of the final outcome. Served with two scoops vanilla ice cream. I wished I could add a picture to this comment. So good...!
I bet this would be good with some leftover roastery chicken for some individual chicken pot pies, or even something with some ground beef, onions and cheese...something similar to a Jamaican meat pie or pirogie. I want to try it with peaches too.
I halfed the recipe to do a trial bake and used gluten free flour. They turned out really tasty! Only that they didn't puff up as much perhaps because of the flour. I definitely recommend trying it! This coming from a person who fails at baking all of the time lol
Hi Chef John. Just re-discovered your videos and have been making several recipes. These apple hand pies were a huge hit with us, hitting the spot on a cold winter day! That crust was so easy and very flaky, crunchy, and tasty (with all the butter). Added raisins as I didn't have tart apples. Utterly delicious and will be on my regular desert rotation. Thank you for sharing!
Thank you. I started some and all the filling was flowing out. Then I learned I needed the air vents. Or whatever you called them. Now they are awesome
Of all the chefs, I’m captivated w your delicious dishes, your relaxing words of encouragement and your voice! Thanks for the fun recipes that my family loves. You make me look good 👀.
did it once with amazing results, did it again and was completely catastrophic even though im sure this is exactly the way i did it the first time. the dough would stick together but i couldnt spread it so i decided to bake them on the form of cup cakes, they are in the oven right now and lets hope it turns edible
"Nobody's Gonna Measure Your HAND PIE" !!!! LoL :-D Oh man I love you. Been watching for years, years years Watch over & over just for the fun. If Im stressed all I have to do is put a few episodes on & I get back to mellow. Cannot thank you enough for what you do
Thanks for this recipe. It was a big hit in my house. My pies turned out just like yours. We used the left over pie filling for apple pie pancakes and apple cinnamon rolls.
I just finished making these apple turnovers and I had a lot of fun making them, I watched what you were doing and I did it step by step while you were doing it, I made perfect circles, I just had to, it gave me some thing to do, and when it came to crimping, I couldn't do it as good as you did, but I tried my best, I found that it was easier with one hand, I played.around with it for a few minutes and got the hang of it, it didn't come out looking like yours but it was good enough, I worked at it differntly, , I like to think of my creations as my own works of art. I made the pie crust from scratch, and the filling is delicious, thank you, for showing me how to make apple pie turn overs I been wanting to make them.
I have used the small perogie maker for over 30 years to make my mince tarts at christmastime...the mince pie is too heavy.....I have filled them with lots of different fillings using the different sizes. I use the big one for meat pies, Medium and smallest for fruits...or mincemeat....sometimes I add apple to my mince, shredded so it takes some of the sweet down. Great video and love the recipe for the apples//will give it a try for certain...and make it in the big perogie maker....😊💖 Thanks!!
Made the Butter Crust Pastry Dough recipe last night, in the fridge now, just made the apple filling, waiting for it to cool. I also made a batch of the Butter Crust Pastry Dough this morning to make cherry hand pies tomorrow.
Thank you Food Wishes, I made these and my girlfriend and daughter was like "hmmm, how you make these? You bought them?" I was like yes I did make them and I'm not telling you how lol
I really enjoy your cooking methods since I started watching a few months ago... Great easy recipes for beginners or even old cooks like me. Fantastic Show.
Finally someone just shows and explain how to cook instead of people talkn soooo much like if they r a movie star, that is so annoying... Anyway I appreciate it 🤗 thx👍👍.
I made these, and they were *great*, but I’ll just mention one thing: What I found is that when you cook down the apples, they can lose a lot of size (this night depend on the variety of apple, but still...) So, the first time you make these (or until you are sure of your result) you might want to add some extra apples. It’s much better to have some left-over apple jelly/butter/filling (which you can use on, say, pancakes, or jam for biscuits, etc) than to have too-skimpy hand pies.
You can also use the frozen empanada pastry disks available in most supermarkets if you are lazy like me and don't want to make a crust. I fry them in oil and they come out crispy and good.
next time, you could deglaze with hard apple cider, if you drink, then have the rest of the hard apple cider for you. haha. looks delicious! thank you for the tutorial.
My husband has enjoyed making these delicious hand pies ... so much so that I bought him the Ball Automatic Jam & Jelly maker you facilitate making fresh fruit fillings ... this has worked out great ... we’ve made mixed berry with fresh raspberry, blackberry, & strawberries ... also dried fruit like apricot also works great ... we just increase the cooking time to produce a thicker or stiffer consistency
Fastest apple peeling I've ever seen (and tried) was using a drill. You put something in the chuck you can shove the apples onto. I used a 3/8 spade drill bit. You spin the apple while moving the peeler across it. You can go through 10 pounds of apples in a couple of minutes.
I have a potato peeler, not the hand peeler, and it works well on apples. I'll post a link on how it looks like. www.google.com/search?q=potato+peeler&client=ms-android-sprint-us&prmd=sivn&source=lnms&tbm=isch&sa=X&ved=0ahUKEwjcs7uJj7TPAhWDRyYKHflIDEEQ_AUICCgC&biw=360&bih=511#imgrc=UWykiPKq5Y_jwM%3A
My grandmother and my mother made what they called half apple pies and the peach. They used the dry fruit that came in a bag. They put them in water to rehydrate them. They used the spices they liked and added sugar to taste. Cooked them till they were cooked
