Apple Hand Pies Recipe

I absolutely love this apple hand pies recipe because biting into that buttery, flaky crust filled with cinnamon-spiced apples feels like a warm hug on a cozy fall day. Plus, the process of making them from scratch is so satisfying, and it fills my kitchen with the most nostalgic, heartwarming aroma.

These delightful apple hand pies are perfect for any occasion. Their flaky pastry is made with 2 cups of all-purpose flour and 1 cup of chilled, cubed unsalted butter.

The sweet filling of diced apples is enhanced with 1/4 cup of light brown sugar, 1 teaspoon of ground cinnamon, and a hint of nutmeg.

Ingredients

• All-Purpose Flour: Provides structure, contains carbohydrates, builds the crust.
• Unsalted Butter: Adds richness, creates flaky layers, essential for pastry texture.
• Apples: Source of fiber and sweetness, adds juicy fruit filling, natural flavor.
• Light Brown Sugar: Sweetens filling, adds caramel notes, enhances apple flavor.
• Ground Cinnamon: Warm spice, complements apple taste, adds aromatic depth.
• Lemon Juice: Brightens flavor, prevents apple browning, adds slight tanginess.
• Egg (for wash): Provides shine, helps with browning, seals pastry edges.

Ingredient Quantities

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 tablespoon granulated sugar
• 1 cup unsalted butter, chilled and cubed
• 4-6 tablespoons ice water
• 2 large apples, peeled, cored, and diced
• 1/4 cup light brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon lemon juice
• 1 tablespoon all-purpose flour
• 1 large egg, beaten (for egg wash)
• Sugar for sprinkling (optional)

Instructions

1. In a big bowl, mix the cup of flour with the salt, sugar, and everything else for the dry ingredients.

2. Incorporate the chilled, cubed butter into the dry ingredients, using a pastry cutter or your fingers, until the mixture resembles coarse crumbs.

3. Slowly add 4-6 tablespoons of ice water, one tablespoon at a time, and stir until the dough barely holds together.

4. Place the dough onto a floured surface, and give it a ball shape. Flatten it into a disk, wrap it in plastic, and refrigerate for no less than 1 hour.

5. In a medium bowl, mix the diced apples with 1/4 cup of brown sugar, 1 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, 1 tablespoon of lemon juice, and 1 tablespoon of flour.

6. Heat your oven to 375°F (190°C) and prepare a baking sheet with parchment paper.

7. On a surface dusted with flour, roll out the chilled dough to approximately 1/8-inch thickness. Using a 4-inch round cutter, cut out circles.

8. In the middle of each circle, place a spoonful of the apple filling, fold over into a half-moon shape, and press the edges together to seal.

9. To crimp the edges, use a fork; for the top of each pie, use a fork to pierce it and allow steam to escape, then brush the pie with an egg wash that has been beaten.

10. If you want, you can sprinkle sugar on top, and then you put it on the sheet you already prepared. You stick it in the oven for 20-25 minutes or until it looks golden brown. Right before you eat it, you let it cool down a little. That’s pretty much it.

Equipment Needed

1. Large mixing bowl
2. Medium mixing bowl
3. Pastry cutter (or your fingers)
4. Measuring cups and spoons
5. Rolling pin
6. Plastic wrap
7. Baking sheet
8. Parchment paper
9. 4-inch round cutter
10. Fork
11. Pastry brush
12. Knife and cutting board
13. Oven

FAQ

• Can I use a different type of apple?Certainly! You can select any of the baking-friendly apples that stay firm, such as Granny Smith, Honeycrisp, or Fuji.
• Is there an alternative to the egg wash?Milk or cream can be used as an alternative to an egg wash to achieve a golden finish on the pies.
• Can I make the pastry dough in advance?Certainly. The dough may be prepared a day prior to when it is needed and stored in the refrigerator, or kept in the freezer for as long as a month.
• How do I prevent the filling from becoming too watery?Ensure the apples are diced evenly and don’t leave out the tablespoon of flour in the filling, as it helps to thicken the juices.
• Can I make these hand pies gluten-free?Certainly! Replace all-purpose flour with a gluten-free baking flour blend that measures 1:1 for both the crust and the filling.
• How do I store leftover pies?Keep the pies that have cooled in an airtight container at room temperature for no more than two days; refrigerate them if you want to keep them fresh for up to five days.
• Is it possible to freeze the hand pies?Indeed, hand pies that are not cooked can be put in the freezer after being placed on a baking sheet. Once they are frozen, you can store them in a freezer bag. If you bake them directly from the freezer, you will need to add a few extra minutes to the cooking time.

Substitutions and Variations

Substitute all-purpose flour with whole wheat flour or a gluten-free flour blend for a healthier or gluten-free alternative.
Butter, unsalted: Use coconut oil or margarine to make this a dairy-free option.
Brown sugar, light: Use coconut sugar or sugar in the raw for a different sweetness profile.
Ground cinnamon: Use pumpkin pie spice or allspice to create a different kind of flavor.
Juice from a lemon: Substitute lime juice or apple cider vinegar for the acidity.

Pro Tips

1. Chill the Ingredients and Tools For a flakier crust, ensure that your butter, mixing bowl, and even any tools you use, like the pastry cutter, are cold. This will help keep the butter from melting too soon and create steam pockets while baking, resulting in a tender, flaky crust.

2. Use a Food Processor for the Dough If you have a food processor, use it to combine the dry ingredients with the butter. Pulse until the mixture resembles coarse crumbs before adding the ice water. This can help achieve an even crumbly texture without warming the butter too much.

3. Add Water Gradually When adding ice water to the dough, start with the minimum amount and add extra only if needed. The dough should just come together without being sticky. A too-wet dough can result in a tough crust.

4. Fruit Filling Consistency Ensure your apple filling is not overly wet, as too much liquid can make the crust soggy. If your apples are particularly juicy, consider adding a bit more flour or even a little cornstarch to the filling to help absorb excess moisture.

5. Refrigerate Before Baking Once you have assembled your pies, refrigerate them for about 15 minutes before baking. This helps the dough relax, prevents it from shrinking during baking, and maintains its shape.