Print

Apple Hand Pies

Print Recipe

These Apple Hand Pies are a delightful twist on classic apple pie, offering a portable and mess-free treat for any occasion. With a flaky, buttery crust and a warm, spiced apple filling, these hand pies are perfect for picnics, lunch boxes, or simply enjoying as a sweet snack. This recipe includes tips for a perfectly sealed crust, creative variations, and storage instructions to keep your pies fresh and delicious.

Ingredients

Scale

For the Pie Crust:

  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 cup unsalted butter, chilled and cubed
  • 6–8 tablespoons ice water

For the Apple Filling:

  • 2 medium apples (Granny Smith, Honeycrisp, or a mix), peeled, cored, and diced
  • ¼ cup granulated sugar
  • 2 tablespoons light brown sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon fresh lemon juice
  • Pinch of salt

For Assembly:

  • 1 large egg, beaten (for egg wash)
  • 2 tablespoons raw sugar (optional, for topping)

Instructions

  • Prepare the Pie Crust:

    • In a large bowl, whisk together flour, salt, and sugar.
    • Cut in the chilled butter using a pastry cutter or food processor until the mixture resembles coarse crumbs.
    • Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together.
    • Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour.

  • Prepare the Apple Filling:

    • In a medium bowl, toss diced apples with granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, lemon juice, and a pinch of salt. Let the mixture sit for 10-15 minutes to release natural juices.

  • Roll Out the Dough:

    • Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
    • On a lightly floured surface, roll out the chilled dough to 1/8-inch thickness. Cut into 4-inch rounds using a cookie cutter or small bowl.

  • Assemble the Hand Pies:

    • Place about 2 tablespoons of apple filling in the center of each dough round.
    • Fold the dough over the filling to create a half-moon shape.
    • Press the edges with a fork to seal and transfer to the prepared baking sheet.

  • Finish and Bake:

    • Brush each pie with beaten egg and sprinkle with raw sugar for a golden finish.
    • Cut small vents on the top of each pie to release steam.
    • Bake for 20-25 minutes, or until the crust is golden brown. Cool slightly before serving.

Notes

  • Storage Tips: Keep at room temperature for up to 2 days or refrigerate in an airtight container for up to 5 days. For longer storage, freeze for up to 3 months.
  • Reheating Instructions: Reheat in a 350°F oven for 10 minutes to restore crispiness.
  • Creative Variations: Add caramel sauce to the filling, or try mixing in dried cranberries or toasted pecans for added texture and flavor.
  • Pro Tip: Chill the hand pies in the refrigerator for 15 minutes before baking to prevent the crust from spreading.

Find it online: https://www.tastyfrontier.com/apple-hand-pies/