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Cider - Stella - wine glass - pour
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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
Author: Darcey Olson

Ingredients

Apple Hand Pies

  • 1 package Pre-made Pie Crust (Contains Qty: 2)
  • 2 2 Small Apples Diced (Approx. 3 cups)
  • 1/4 cup Stella Artois Cidre
  • 1/4 cup Brown Sugar
  • 1/4 cup White Sugar
  • 1/4 Ground Cinnamon
  • 1/8 Ground Nutmeg
  • 1/2 tsp Lemon Juice
  • 1 tbsp Lemon Juice
  • 1 tbsp Butter
  • 2 tbsp flour
  • 1/2 cup Powered Surgar For Glaze
  • 1 tbsp Milk

Ham and Smoked Gouda Crepes

  • 2 Count Large Eggs
  • 1/2 cup Milk
  • 1/2 cup Stella Artois Cidre
  • 2 tbsp Butter Melted
  • 1 1/3 cup All-purpose Flour
  • 2/3 cup Sugar
  • 1/4 tsp Salt
  • 2/3 cup Sugar
  • 1/2 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.