Apple Pineapple Hand Pies

A juicy mix of sweet and tart apples and pineapple in single serving hand pie size for easy portability. Perfect packed in lunches!

Ingredients:

2 Granny Smith apples, 2 1/2 cups diced

1 cup diced fresh pineapple

1/4 cup brown sugar

2 tbsps flour

1 tsp cinnamon

1 egg

1 tbsp cold water

coarse sugar 

1 - 9" pie dough 

Use my Easy Flaky Pie Crust recipe here:

https://www.hotandcoldrunningmom.ca/2025/07/easy-flaky-pie-crust.html  

Line 2 baking sheets with parchment paper or silicone. Toss the diced apple, pineapple, brown sugar, flour and cinnamon together. Roll half the dough into a 10" square then cut it into 4 squares. Repeat with the other half of the dough. Divide the filling equally onto the center of each square. Wet the corners of the dough with water then bring opposite corners together and pinch. Again bring opposite corners up over the first and pinch together. Mix 1 egg with 1 tbsp water and brush over pastries. Sprinkle coarse sugar on top if desired then bake at 400°F for 24-28 minutes. Makes 8 hand pies.

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Cut Out Chocolate Chip Cookies

Sorry to all you soft chocolate chip cookie lovers, but this recipe makes crisp cut out chocolate chip cookies. They're perfect for dipping in your morning coffee or hot chocolate.

 Ingredients:

1 cup butter, at room temperature

3/4 cup sugar

3/4 cup brown sugar

1 tbsp vanilla

1 egg, at room temperature

3 cups flour

1 tsp baking powder

1/2 tsp salt

3/4 cup mini chocolate chips

extra butter if dough is too dry 

 

Preheat oven to 375°F and line baking sheets with parchment paper or silicone.

Cream the butter together with both sugars and beat for 2 minutes. Then beat in the vanilla and egg. Mix the flour, salt and baking powder together and add the dry mix to the wet in 3-4 additions. If your dough is crumbly add a teaspoon at a time of extra butter just until it holds together. Fold in the chocolate chips. Divide batter into 4 balls. Then working with one ball at a time, roll out the dough between 2 pieces of wax paper to 1/4" thick. The heart cutter I used here is 2" wide. Place the cut-outs on the lined trays and chill in the fridge for about 30 minutes. This will help them keep there shape and not spread out. Bake at 375°F for 8-9 minutes.

Makes 42 - 2" cookies

Adapted from: yourbakingbestie.com

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Apple Stuffed Acorn Squash

Wouldn't these be cute for Valentine's Day? Brown sugar and cinnamon baked acorn squash filled with luscious caramelized apples!

Ingredients:

1 acorn squash

2 tbsps butter

1 tbsp brown sugar

1 1/2 tsps cinnamon

 

Caramelized apples:

1 1/2 - 2 apples (I used Gala here)

1 1/2 tbsps brown sugar

1/2 tsp cinnamon

1 1/2 tbsps lime juice

1 tbsp butter

1 1/2 tbsps honey

Fresh or dried thyme to garnish

Cut the squash in half horizontally and scoop out the seeds and strings. A grapefruit spoon does the trick! You may also have to take a thin slice off each bottom so they can sit flat.

Combine the butter, brown sugar and cinnamon and spread on the cut side and in the hollows. Turn cut side down on a parchment lined pan. I found a loaf pan fit them perfectly. Bake in a 400°F oven for 30 minutes or until the flesh is tender.

Core and slice the apples and place in a bowl with the brown sugar, cinnamon and lime juice. Toss to coat and let them sit for about 15 minutes to release some of their juice.

In a frying pan heat the butter on high then add the apple slices for 3-5 minutes. Keep them in a single layer as much as possible and flip to caramelize both sides. Remove from heat and add the honey.

Turn the squash halves over and divide the apples between each. You may need to let the apples cool somewhat if you want to handle them and stack them like this. Pour any accumulated juices from the pan over the apples.

If you make these ahead of time just pop them in a 350°F oven for 20-30 minutes. Then garnish with fresh or dried thyme and serve. Beautiful!

Serves 2

Adapted from: juliasalbum.com

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