Apple Hand Pies and Crepes

All American Apple Hand Pies featuring tons of apples, spices and Stella Artois Cidre for a rich Apple cinammon flavor. Savory crepes loaded with ham, gouda and apple slices. Perfect brunch recipe. Ingredients

Course Dessert

Cuisine American

Keyword Pineapple

Prep Time 20

Cook Time 20

Total Time 40

Servings pies

Calories 474kcal

Author Darcey Olson

Cost $10

Ingredients

Apple Hand Pies

1 package Pre-made Pie Crust (Contains Qty: 2)
2 2 Small Apples Diced (Approx. 3 cups)
¼ cup Stella Artois Cidre
¼ cup Brown Sugar
¼ cup White Sugar
¼ Ground Cinnamon
⅛ Ground Nutmeg
½ tsp Lemon Juice
1 tbsp Lemon Juice
1 tbsp Butter
2 tbsp flour
½ cup Powered Surgar For Glaze
1 tbsp Milk

Ham and Smoked Gouda Crepes

2 Count Large Eggs
½ cup Milk
½ cup Stella Artois Cidre
2 tbsp Butter Melted
1 ⅓ cup All-purpose Flour
⅔ cup Sugar
¼ tsp Salt
⅔ cup Sugar
½ lb Deli Ham Thinly Sliced
4 oz Smoked Gouda
2 Granny Smith Large

Instructions

Apple Hand Pies

Remove the pie crust from the refrigerator to thaw while you make the filling.
Add the diced apples, Stella Artois Cidre, brown sugar, white sugar, cinnamon, nutmeg, lemon juice and butter to a medium saucepan and heat over medium.
Once the sugar is melted, turn the heat up slightly so the mixture is simmering. Simmer for 10 minutes with the lid off.
Sprinkle the flour over the top of the mixture and stir for 1 minute. Remove from the heat and set aside.
Roll out the pie dough and cut out the circles using a 5" biscuit cutter (see note).
Move the dough circles to a parchment lined cookie sheet.
Add 1 tablespoon of the Apple mixture to the center of each circle.
Fold over and pinch the dough edges together. We fold over the edges to ensure a tight seal.
Pierce the top of each hand pie with a fork, to let the steam out.
Bake for 15-17 minutes.
Prepare the glaze by mixing the powdered sugar and milk together. Set aside.
Once the tops of the pies are golden brown, remove from the oven and immediately drizzle the glaze over each pie.
Let cool for 5 minutes before serving.
* If you don't have a biscuit cutter, you can use the top of a large wine glass.

Ham and Smoked Gouda Crepes

Mix eggs, milk, Stella Artois Cidre and melted butter in a medium size bowl until fully combined.
Add flour, sugar and salt and combine until smooth.
Pre-heat a 9″ or 10″ non-stick skillet on medium heat.
Spray heated skillet with Cooking Spray or Olive Oil.
Scoop 1/3 cup of batter in skillet and swirl around until batter is slightly up the sides of the skillet and evenly spread.
Cook for about 1 minute, then flip.
Cook the second side for about 45 seconds to 1 minute.
Transfer the cooked crepes to a large plate. Repeat until you run out of batter.
To prepare the filling, slice the apple and cheese to your desired thickness.
Add the cheese to one side of the crepe followed by the apple and ham. Fold in half.
Return the crepe to the skillet and heat for approx. 2 minutes per side to melt the cheese.
Repeat until all the crepes have been prepared.
Serve immediately.
Enjoy!
* This recipe makes 8 crepes in a small skillet or 6 crepes in a large skillet. Play around with the amount of batter you use for thicker or thinner crepes.

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