Apple Hand Pies
These portable delights offer all the comforting flavors of a traditional apple pie but in a convenient, personal-sized package. Apple hand pies combine the nostalgic taste of cinnamon-spiced apples with buttery, flaky pastry that crumbles perfectly with each bite.
Equipment
- Baking Sheets
- Parchment Paper
- Pastry Cutter
- 4-inch Round Cutter
- Medium Saucepan
Ingredients
For the Pastry
- 2½ cups all-purpose flour substitute with gluten-free flour blend if needed
- 1 tbsp granulated sugar
- 1 tsp salt
- 1 cup cold unsalted butter cubed (or plant-based butter for dairy-free option)
- ⅓ cup ice water
- 1 tbsp apple cider vinegar enhances flakiness
For the Apple Filling
- 4 medium-sized apples preferably Granny Smith or Honeycrisp
- ½ cup brown sugar packed (coconut sugar works as a less refined alternative)
- 2 tbsp fresh lemon juice
- 1 tbsp cornstarch
- 1½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground allspice
- 1 pinch salt
For Finishing
- 1 egg for egg wash
- 1 tbsp water
- 2 tbsp coarse sugar for sprinkling (optional)
Instructions
Prepare the Pastry Dough
Mix the flour, sugar, and salt in a large bowl. Using your fingertips or a pastry cutter, work the cold butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining.- Combine the ice water and apple cider vinegar, then drizzle over the flour mixture, stirring with a fork until the dough just begins to come together. Don't overwork it!
- Gather the dough, divide it into two discs, wrap in plastic, and refrigerate for at least 30 minutes.
Prepare the Apple Filling
Peel, core, and dice the apples into small, uniform cubes (about ¼-inch pieces).- In a medium saucepan, combine the diced apples, brown sugar, lemon juice, cornstarch, cinnamon, nutmeg, allspice, and salt.
- Cook over medium heat for about 5-7 minutes, stirring frequently until the apples are slightly softened but still maintain some texture. Remove from heat and let cool completely.
Assemble the Hand Pies
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.- On a lightly floured surface, roll out one disc of dough to about ⅛-inch thickness. Using a 4-inch round cutter (or a bowl as a template), cut out circles from the dough.
- Place about 1½ tablespoons of the cooled apple filling in the center of each circle, leaving a ½-inch border around the edges.
- Brush the edges lightly with water to help seal the pies. Fold the dough over to create a half-moon shape and press the edges firmly to seal. For a decorative touch, crimp the edges with a fork.
Finish and Bake
Arrange the hand pies on the prepared baking sheets, spacing them about 2 inches apart. Using a sharp knife, cut a small slit or decorative vent in the top of each pie to allow steam to escape during baking.- Whisk together the egg and 1 tablespoon of water to create an egg wash. Brush each pie with the egg wash and sprinkle with coarse sugar if desired.
- Bake for 22-25 minutes, rotating the pans halfway through, until the pies are golden brown and the filling is bubbling. Allow to cool for at least 10 minutes before serving.
Notes
Keep your hand pies fresh by storing them at room temperature in an airtight container for up to 2 days, or refrigerate for 4-5 days. For longer storage, freeze unbaked pies and bake from frozen, adding 5-7 minutes to the baking time.
For a healthier version, try using whole wheat pastry flour for half the all-purpose flour, reduce the sugar by 25%, or use naturally sweet apples to reduce added sugar.
Serve warm with vanilla ice cream, a drizzle of caramel sauce, or paired with sharp cheddar cheese for a delightful sweet-savory combination.
Nutrition
Calories: 265kcalCarbohydrates: 32gProtein: 3gFat: 14gSaturated Fat: 8gCholesterol: 45mgSodium: 220mgFiber: 2gSugar: 13g
Tried this recipe?Let us know how it was!