Apple Hand Pies
These little pockets of flaky, buttery pie crust are wrapped around a warm, spiced apple filling that you can eat right out of your hand. They taste like classic apple pie, only sized down into individual servings that bake up golden and crackly on the outside. Perfect for lunchboxes, potlucks, and road trips!
Equipment
- Food processor for cutting butter into flour
- Rolling Pin
- Large mixing bowl
- 3.5 to 4 inch round cutter or a small bowl to trace around
- Rimmed baking sheet
- Parchment paper
- Pastry brush for egg wash
- Fork for crimping edges
- Cooling rack
- Medium skillet
- Cast Iron Apple Corer and Slicer optional, for prep
- Silicone Pastry Mat with Measurements optional, for rolling dough
- Fluted Pastry Wheel Cutter optional, for decorative edges
Ingredients
- 2 1/2 cups all-purpose flour 315g
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup unsalted butter 2 sticks, cold and cubed
- 6 tablespoons ice water up to 8 tablespoons
For the Apple Filling
- 3 cups apples about 3 medium, peeled and diced (Granny Smith or Honeycrisp)
- 1/3 cup brown sugar packed
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon unsalted butter
For Egg Wash and Topping
- 1 large egg beaten
- 1 tablespoon water for egg wash
- 2 tablespoons coarse sugar or cinnamon sugar, for topping
Instructions
- In a food processor, pulse flour, sugar, and salt until combined. Add cold cubed butter and pulse until mixture resembles coarse crumbs with pea-sized butter pieces. Add ice water 1 tablespoon at a time, pulsing just until dough clumps. Divide into two discs, wrap in plastic, and chill for at least 30 minutes.
- Peel, core, and dice apples into 1/4-inch cubes. Melt butter in a skillet over medium heat. Add apples, brown sugar, lemon juice, cornstarch, cinnamon, and nutmeg. Cook 5-7 minutes until thickened. Cool completely to room temperature.
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment. Roll out one dough disc to 1/8 inch thickness. Cut out 3.5-4 inch circles. Repeat with second disc, rerolling scraps as needed. You should have about 20 circles.
- Spoon 1-1.5 tablespoons of cooled filling onto half the dough circles, leaving a 1/2-inch border. Brush edges with water, top with remaining circles, press to seal, and crimp with a fork. Cut small slits in the top of each.
- Arrange pies on the baking sheet. Whisk egg and water for egg wash, brush over tops, and sprinkle with coarse sugar. Bake 20-22 minutes until golden brown and filling is bubbling. Cool 5 minutes on the sheet, then transfer to a rack.
Notes
- Keep everything cold: Cold butter and dough are essential for a flaky, layered crust.
- Don't overfill: Too much filling makes pies hard to seal and increases the risk of leaking.
- Cool filling completely: Warm filling will melt the butter in the dough, making pies harder to seal.
- Cut apples small and uniform: This ensures they cook evenly and fit neatly inside the dough.
- Chill assembled pies: If your kitchen is warm, chill the unbaked pies for 10-15 minutes before baking to help them hold their shape.
- Fried variation: For a crispier crust, fry assembled pies in oil at 350°F for 2-3 minutes per side.
- Puff pastry shortcut: Swap homemade crust for store-bought puff pastry for an even flakier, faster version.
- Storage: Store baked pies in an airtight container at room temperature for 2 days, in the refrigerator for 5 days, or freeze for up to 3 months.
- Reheating: Reheat in a 350°F oven for 8-10 minutes to keep the crust crisp; avoid the microwave.
- Freeze unbaked: Freeze assembled, unbaked pies on a tray, then transfer to a bag. Bake straight from frozen, adding 5-7 minutes to the bake time.
Nutrition
Serving: 1hand pieCalories: 280kcalCarbohydrates: 36gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 190mgPotassium: 120mgFiber: 2gSugar: 15gVitamin A: 8IUVitamin C: 6mgCalcium: 2mgIron: 8mg
Tried this recipe?Let us know how it was!