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The Monk's Kettle Apple Hand Pie

The Monk’s Kettle Apple Hand Pie

  • Author: The Generalissimo


  • frozen puff pastry sheets (defrosted)
  • 2 each Granny Smith apples (peeled)
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1/2 tablespoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 cup cornstarch
  • Splash of lemon juice
  • Salt to taste
  • 1 pint water
  • ***
  • Whipped Cream:
  • 1 cup heavy cream
  • Cinnamon to taste
  • Powdered sugar to taste
  • Thin slices of unpeeled Granny Smith Apple for garnish


  1. Dice apples, mix filling ingredients in a bowl.
  2. Add to a pot and put over low heat.
  3. Slowly add water until consistency is right, it should be like caramel. Cook until the apples are tender, then allow to cool.
  4. Scoop apple filling into puff pastry, seal them into hand-sized parcels and fry in peanut oil at 350 degrees F until golden brown and crispy, turning occasionally, 4-5 minutes.
  5. For the whipped cream, whisk heavy cream until stiff peaks appear and fold in sugar and cinnamon. Garnish hot hand pies with whipped cream, fan slices of apple across top as garnish and serve immediately.