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Fall Recipe: Spiced Brandy Apple Hand Pies

Fall’s favorite activity is back – Apple Picking! Making a trip to a nearby orchard with the family is always a...

Fall’s favorite activity is back – Apple Picking! Making a trip to a nearby orchard with the family is always a fun-filled seasonal tradition. But what do you do with the pounds of apples you have left over?

Put them to good use with the Colman’s Mustard Spiced Brandy Apple Hand Pies recipe! Dry Mustard Powder is a foodie’s secret weapon, and it adds an unexpected spicy kick to this fall delight that everyone is sure to love. Bake them as an after-dinner dessert for the family or an easy treat for the office, either way they’re as sweet and as satisfying as can be.


  • 1 1/4 Cup all-purpose flour
  • 3/4 Teaspoons kosher salt
  • 1/2 Cup chilled unsalted butter, cut into ½ inch pieces
  • 1/4 Cup ice water
  • 2 Granny Smith apples, peeled and diced
  • 1/4 Cup granulated sugar
  • 4 Teaspoons granulated sugar
  • 1-2 Tablespoon apple brandy
  • 1 1/2 Teaspoon Colman’s Dry Mustard Powder
  • 1/2 Teaspoon ground cinnamon


1. To make the crust, put the flour and 1/2 teaspoon of salt in a food processor and pulse until blended. Add the butter and pulse until the mixture resembles coarse crumbs. Slowly pour the water through the feed tube, pulsing just until a dough forms. Divide the dough into 4 equal pieces. Shape each piece into a disk. Wrap each disk in plastic wrap and refrigerate until chilled, about 20 minutes.

2. Preheat the oven to 375°F. Line a large baking sheet with parchment paper.

3. Combine the apples, 1/4 cup sugar, brandy, Colman’s Dry Mustard Powder, cinnamon, and the remaining 1/4 teaspoon salt in a large bowl. On lightly floured surface, roll out each disk of dough into a 6-inch round. Place the rounds, 1-inch apart, on the baking sheet. Spoon one-fourth of the filling on half of each round, leaving 1/2-inch border. Fold dough over filling to make half-moon shape. Crimp edges of dough to seal. Brush tops of each pie with 1 tablespoon of water; sprinkle each evenly with the remaining 1 teaspoon of sugar. Cut three 1/2-inch slits in the top of each pie to allow steam to escape.

4. Bake until the filling is hot and the crust is golden, about 25 minutes. Serve warm or at room temperature.