After a fruitful day of apple picking and hay riding last weekend, we put our bounty to very good use by making hand pies. I got the recipe from my sister-in-law, and it's so easy: You just make a chunky apple sauce and bake it in store-bought puff pastry. The kids loved the whole process, from picking to pie eating.

I used a round tart cutter that seals the edges as it cuts the pastry. It's a nifty little tool that you can you find here, and also on eBay. But you can use any round cutter.

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1 A few of the Cortlands we picked.

2 I cored and peeled the apples, and my daughter chopped them.

3 To start the applesauce, melt a little butter.

4 Then add the apples and cook until they soften.

5 Mashing is always fun.

6 One of our kittens wanted to help.

7 Puff pastry comes ready to use.

8 These sets of round cutters come in handy often, and could be used for these little pies.

9 But we used this tart cutter made by Tart Master.

10 When you push down the handle, the edges get crimped and sealed.

11 The tart maker in action.

12 Brushing with egg wash.

13 Right out of the oven.

14 Mmmmm.

Here's the recipe:

Peel, core, and roughly chop 6 to 8 apples (this will leave you extra applesauce for snacking). We used Cortlands. Melt a couple tablespoons of butter in a saucepan and add the apples. Cook, stirring occasionally, until they soften. This took us about 15 minutes. Roughly mash the apples, then stir in some brown sugar and cinnamon to taste. Stir in raspberries or blueberries if you like. We had raspberries in the freezer, so we put in a few of those.

Heat the oven to 400 degrees. Unfold a sheet of thawed puff pastry on a floured work surface. Use a round cutter or tart cutter to make a circle about three or four inches across. Dollop some of the applesauce on it, dab the edges with a little beaten egg, and top with another pastry round. Seal the edges with your fingers or a fork. Place the pies on a baking sheet lined with a nonstick baking sheet or parchment. Brush the tops with a little beaten egg, cut a slit for steam to escape, and sprinkle on a little sugar. (Okay, I forgot the sugar, but it would have been good for a bit more sweetness and crunch). Bake until the pastry is golden brown, about 20 minutes.

Let them cool a bit before eating—that's the hardest part!