A Kid in the Kitchen: Kid-Sized Apple Pies

Matisse bakes a simple, portable version of the all-American classic.

Apple-Toffee Hand Pies

You can use other cookie-cutter shapes for the pastry, like hearts for Valentine's Day.

Photo: Johnny Autry

  • Matisse Reid

    Meet Matisse

    To read more of Matisse's remarkable story and cooking insights, see her blog: Matisse's Kitchen.

We asked Matisse Reid, our favorite 11-year-old foodie, to bake some bite-sized pies. Here's her report. —Phoebe Wu

"Tonight I made Apple-Toffee Hand Pies, and they were GOOD! I would suggest buying double the ingredients because you are going to want to make these again. If you can't find toffee chips (or maybe that's just my mother), you can buy toffee candy. Put the candy into a zip-top bag, place the bag on a chopping board, and carefully use a hammer to smash the candy into tiny pieces. This worked great for me in this recipe, and it was pretty fun to do. Rather than mixing it in with the other ingredients, I sprinkled the toffee on the pies right before I sealed them to make sure every pie got some candy. Be sure also to cut the apple into really tiny pieces—you don't want it too big because you can't get as much filling into each pie. You can serve these with vanilla ice cream or whipped cream, but they are delicious by themselves."


View Recipe: Apple-Toffee Hand Pies

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