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Parve
Easy
1 Hour, 30 Minutes
Diets 
Looking to whip up a delightful dessert for Rosh Hashanah or any special occasion? These adorable apple-shaped hand pies are tasty pastries and as sweet as it gets.
For more great ideas, watch Sunny Side Up!
apple-shaped cookie cutter
4 cups Glicks Flour
1 teaspoon salt
1 teaspoon baking powder
4 sticks of margarine
1 cup parve sour cream
4 cups Granny Smith apples (diced into corn-sized pieces)
4 teaspoons Tuscanini Lemon Juice
1 teaspoon Gefen Cinnamon
1/2 cup sugar
4 teaspoons Glicks Flour
sprinkle of cornstarch
caramel chips (optional)
Maldon sea salt (optional)
1 beaten egg
clear crystal sugar (optional)
Whisk together the flour, salt, and baking powder in a large bowl.
Add the cubed margarine to the bowl and, using your fingers, work the margarine into the flour until the mixture is the consistency of wet sand.
Stir in the sour cream, and then turn out the dough onto a well-floured surface.
Knead the dough a few times until it comes together, adding more flour, one teaspoon at a time, if the dough is too sticky to handle. Roll the dough into a rectangle and dust both sides with flour before folding into thirds, similar to folding a letter. Rotate and repeat. Wrap in plastic wrap and refrigerate the dough for at least 30 minutes while you prepare the filling.
In a small bowl, combine the apples, lemon juice, cinnamon, sugar, flour and cornstarch. Stir until thoroughly mixed. Set aside.
Preheat the oven to 425 degrees Fahrenheit.
Remove dough from the refrigerator and roll it out on a well-floured surface.
Using an apple-shaped cookie cutter, cut out as many apple shapes as possible. You can re-roll and cut out more until the dough is finished. Remember you need an even number of apples.
Place dough apples on a silpat or Gefen Parchment-lined cookie sheets. Spoon a small portion of apple filling into the center of each apple shaped dough. Be sure to leave a border around the filling. Optionally, top the apple filling with caramel chips and a sprinkle of Maldon sea salt.
Place a second apple shaped dough on top and, using a fork, crimp the ages together to seal each pie.
Brush each pie with egg wash and, using a sharp knife, cut two or three vents on top of each pie. Optionally, sprinkle the top with clear crystal sugar.
Bake the pies for about 15 minutes or until golden brown.
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I made the dough with pareve pudding/ yoghurt and it worked really well. The dough is an amazing texture and the pies stay so neat as the dough hardly rises
do these freeze ok?
Yes~
Hi, I’m wondering how these are when served cold
Joy says you can definitely serve cold or room temperature.
These came out great! A couple of notes- I made the dough in the food processor, and the finished pies were perfect and flaky. The dough needed a lot of flour when rolling out though. Because it’s not a puff pastry, they don’t expand in the oven so crimping wasn’t necessary- just use your fingers to seal lightly, they looked prettier than the ones I crimped. For the same reason, you can really put more apple filling than they show in the video. I also baked them longer on 400 instead of 425 because I like the apples to be pretty soft and they were perfect!
Thanks for all your tips- they definitely helped me loads!
Looks yum! Am I able to half this recipe?
Sure!
No parve sour cream in my country! What can I use as a substitute? Or which dough recipe can I use instead?
Maybe parve buttermilk would work (it’s very easy to make at home, all you need is non-dairy milk and lemon juice). For every 1 cup of sour cream needed, you’d need 3/4 cup of buttermilk. I haven’t specifically tried it for this recipe so I’m not sure how exactly it will turn out.
I spoke to Joy and she said maybe parve yogurt would work if you have it. If not, there is an Isareli brand of pie dough (Maadanot) that would be a great substitute if you can’t make the dough.