Apple Hand Pies

Hand pies are so much fun to make, and they are a great recipe to try with the kids. Let them practice rolling out the dough or forming the pie shapes. They can use small bits of dough to personalize their own little pie, as well, which is really fun for them.

This is a bit more for the advance baker, so, if you aren’t very confident with your baking skills, I recommend buying a pre-made pie dough, then jumping in on the recipe where you start making the filling. This way, you can be sure that your pie dough won’t break or fall apart during assembly or baking.

I hope you enjoy!


Pie Crust:

2 cups all purpose flour
1/4 tsp. salt
2/3 cups butter
4 tbsp. water


4 apples, peeled and sliced
2 tsp. cinnamon
1/2 cup butter
1 tsp. nutmeg
1/3 cup white sugar

1 egg for an eggwash


First, combine the flour and salt in a bowl. Then, using a pastry cutter, mix in the butter. It will be kind of lumpy, but that’s okay. Then, add the water. The goal is to ensure that all the flour gets wet, without making the dough overly moist. If you still have some dry flour, continue adding 1/2 a tablespoon until the problem is resolved. Cover your dough with plastic wrap, and refrigerate for one hour.

Then, in a pan, melt the butter with the cinnamon and nutmeg on a medium heat. Add the apples, and pour the sugar evenly over the tops. Saute them for about 8 minutes. You want to get the apples to be soft, but not mushy. To check, push a fork into one. It should go into the apple slice easily, but not slip out of the fruit’s flesh.

After your filling is ready, set it aside. Roll out your dough on a floured surface to about 1/2 an inch thick. Then, cut out circles approximately 5 inches in diameter. You can use a cookie cutter, a bowl, or even just a knife. Then, scoop a small amount of filling onto one half of the circle. Fold the other half of the dough over the top, and press the edges to seal it. Then, scramble an egg, and brush it over the tops of the pies. Cut three diagonal slits along the top.

Bake the pies at 375 for about 12-15 minutes, or until the dough is a golden brown color.


High-Altitude Pancakes

My family loves pancakes. I make a huge batch every Sunday morning, and it never fails to please. I like to serve pancakes with bacon because the sweet and savory combination works so well. Pancakes can also make a great dessert by adding chocolate syrup and whipped cream.

Getting the batter right is the key to a good pancake. A thicker batter means fluffier pancakes. However, if you like thinner pancakes, your batter should be a little more liquidy. You can also add a ton of mix-ins to make your pancakes more interesting. Things like bacon crumbs, coconut shavings, raisins, chocolate chips, sprinkles, and nuts can all add a little flair to your breakfast. Don’t mix the ingredients directly into the batter, though. Instead, for more even distribution, pour the batter into the pan, then sprinkle the extras on top. Flip, and finish.

To enjoy my family’s Sunday Morning Pancakes, here is the recipe:


1 1/2 cups all-purpose flour
1/4 cup white sugar
1 tbsp baking powder
1/2 tbsp cinnamon
1/4 tsp salt
2 eggs
1 1/4 cups milk
1/2 tbsp vanilla
1/4 cup melted butter


Preheat your griddle or skillet. The heat should be at a low-medium heat.

In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt. Set aside.

Then, in a smaller bowl, mix the eggs, milk, vanilla, and melted butter. Add the wet ingredients to the flour mixture in the large bowl. Whisk together, but be careful not to mix too much because it can make your pancakes tough and glue-like. Using a ladle or other pouring tool, pour about 1/3 cup of the mixture. Here is where you would add any extra ingredients. When the batter begins to bubble, it’s time to flip. You can check to make sure by slipping a spatula under the pancake, lifting slightly, and peeking underneath. If the pancake is a golden brown color, you are good to flip it. Finish cooking, and remove from heat.

A great way to tell if the pancake is completely done is to touch the center. If the center dents, then rises back to the original shape, you know that the liquid is gone, and the pancake is cooked through.

I hope you enjoy!

This recipe yields about 8 six-inch pancakes.