Apple Hand Pie
Make delicious homemade apple hand pies with this easy recipe. Flaky pastry filled with spiced apples - perfect portable dessert.
Equipment
- mixing bowl
- pastry blender
- whisk
- measuring cups
- measuring spoons
- knife
- cutting board
- Rolling Pin
- round cutter
- fork
- baking sheet
- parchment paper
- oven
- wire rack
Ingredients
Pie Dough
- 2.5 cups all-purpose flour, plus more for dusting
- 1 tsp salt
- 1 tbsp granulated sugar, divided, plus more for sprinkling
- 1 cup unsalted butter, very cold, cut into 1/2-inch cubes (2 sticks)
- 0.5 cup ice water, plus more if needed
Apple Filling
- 3 medium tart apples, such as Granny Smith or Honeycrisp, about 1 1/2 pounds, peeled, cored, and finely diced
- 0.25 cup granulated sugar
- 2 tbsp light brown sugar, packed
- 1 tbsp all-purpose flour
- 0.5 tsp ground cinnamon
- 0.25 tsp ground nutmeg
- 1 tbsp fresh lemon juice
Egg Wash
- 1 large egg
- 1 tbsp water
Instructions
- In a large mixing bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon salt, and 1 tablespoon granulated sugar. Add the 1 cup of very cold, cubed unsalted butter and cut it into the flour mixture using a pastry blender or your fingertips until the butter pieces are about the size of small peas. Gradually add 1/2 cup ice water, one tablespoon at a time, mixing gently until the dough just comes together into a shaggy ball. Be careful not to overmix. Divide the dough into two flat discs, wrap each tightly in plastic wrap, and refrigerate for at least 30 minutes.
- While the dough chills, in a medium bowl, combine the finely diced apples, 1/4 cup granulated sugar, 2 tablespoons packed light brown sugar, 1 tablespoon all-purpose flour, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1 tablespoon fresh lemon juice. Stir gently until the apples are evenly coated.
- Lightly flour a clean work surface and a rolling pin. Take one disc of chilled dough from the refrigerator and roll it out into a 1/8-inch thick circle or rectangle. Use a 4-inch round cutter or a knife to cut out desired shapes. Gather any dough scraps, gently re-roll them, and cut more shapes as needed. Repeat with the second disc of dough.
- Place about 1 to 2 tablespoons of the apple filling onto the center of half of your dough cut-outs, leaving a 1/2-inch border around the edge. Lightly moisten the edges of the filled dough with water using your finger. Place a second dough cut-out directly over the filling and gently press down to seal the edges. Use the tines of a fork to crimp all around the sealed edges, ensuring a tight seal that will prevent the filling from leaking out during baking.
- In a small bowl, whisk together the large egg and 1 tablespoon water to create an egg wash. Place the assembled hand pies onto baking sheets lined with parchment paper, leaving a little space between each. Brush the top of each hand pie evenly with the egg wash. Using a sharp knife, make 2-3 small slits on the top of each pie to allow steam to escape during baking. Sprinkle the tops with the remaining granulated sugar.
- Preheat your oven to 400°F (200°C). Bake the hand pies for 18 to 22 minutes, or until the crust is deeply golden brown and the filling is bubbling slightly through the vents. The exact time may vary slightly depending on your oven.
- Carefully transfer the baked hand pies from the baking sheets to a wire rack. Let them cool for at least 15-20 minutes before serving. This allows the hot filling to set properly, ensuring a better texture and preventing burns when enjoyed.
Notes
Let the pies cool to allow the filling to set properly, preventing a runny texture and potential burns.