Home » Recipes » Apple Cinnamon Hand Pies Recipe

Apple Cinnamon Hand Pies Recipe

I love crafting sweet treats with bold flavors. These Hand Apple Pies showcase tart Granny Smith apples coated with cinnamon, nutmeg, and sugar nestled inside a golden, flaky crust handcrafted from all-purpose flour and cold butter with a dash of lemon juice to brighten every glorious bite for exceptional flavor.

A photo of Apple Cinnamon Hand Pies Recipe

I’ve got this awesome recipe for Apple Cinnamon Hand Pies that I can’t wait to share with you. This isn’t your typical treat; it’s a fresh twist on classic apple filled empanadas that I fell in love with the first time I tried them.

I mix together 2 cups all-purpose flour with 1/2 teaspoon salt and a stick of cold unsalted butter, then slowly add 1/4 cup ice water until my dough just comes together. The filling?

It’s made with 2 cups of peeled and diced Granny Smith apples tossed in 1/3 cup granulated sugar, 1 tablespoon ground cinnamon, a pinch of nutmeg and 2 tablespoons flour, finished off with a splash of lemon juice. I roll out the dough, stuff it with the apple mixture and brush with a beaten egg.

The result is a batch of hand apple pies that are baked to a beautiful golden perfection and full of tangy, fruity flavor. Enjoy!

Why I Like this Recipe

I really love this Apple Cinnamon Hand Pies recipe because:

1. I enjoy how simple it is to make, and even if I mess up a little, it still turns out yummy.
2. I love the mix of tart Granny Smith apples with cinnamon and nutmeg – it’s like a warm, cozy hug in every bite.
3. I appreciate how versatile the recipe is; sometimes I tweak it a bit and it still comes out amazing.
4. I get a kick out of making my own pastry from scratch; it feels really satisfying even when my dough isn’t perfect.

These Apple Cinnamon Hand Pies are, like, the perfect treat when I need something homemade and comforting. I start by chopping up fresh Granny Smith apples and tossing them with sugar, cinnamon, nutmeg, and a little flour, then a splash of lemon juice to brighten it up. I make a simple dough with flour, salt, butter, and ice water, and even though sometimes I overwork it a bit, it still comes out with that nice, crumbly texture. Rolling it out, cutting little circles, and filling them up is kinda fun, and even if I don’t shape them perfectly, the pies end up golden and delicious. Overall, this recipe always makes me feel like I can whip up something awesome even on a lazy day.

Ingredients

Ingredients photo for Apple Cinnamon Hand Pies Recipe

  • All-purpose flour provides carbohydrates and creates a tender dough structure for perfect pies.
  • Egg adds protein and richness, binding ingredients and ensuring a soft crumb texture.
  • Cold unsalted butter offers healthy fats contributing to flaky, crisp layers and rich taste.
  • Granny Smith apples bring fiber, vitamins, and a tart flavor balance against sweet elements.
  • Granulated sugar sweetens the mix, enhancing the natural flavors without overpowering taste.
  • Ground cinnamon offers a warm spice note and a slight health boost for this dessert.
  • Lemon juice adds a bright, tangy kick that balances the apple’s natural sweetness.

Ingredient Quantities

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 stick (1/2 cup) cold unsalted butter, cubed
  • 1/4 cup ice water (add a bit more if needed)
  • 2 cups peeled and diced Granny Smith apples
  • 1/3 cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons all-purpose flour (for tossing the apples)
  • 1 tablespoon lemon juice
  • 1 egg, beaten (for egg wash)

How to Make this

1. In a large bowl, combine 2 cups all-purpose flour and 1/2 teaspoon salt. Add the cold, cubed butter and work it in using your fingers or a pastry cutter until the mixture is crumbly.

2. Slowly add 1/4 cup ice water and mix until a rough dough comes together. If the dough feels too dry, add a bit more water a little at a time.

3. Wrap the dough in plastic wrap and chill it in the refrigerator for at least 30 minutes.

4. Preheat the oven to 400°F.

5. While the dough chills, prep the filling. In a medium bowl, toss 2 cups of peeled and diced Granny Smith apples with 1/3 cup granulated sugar, 1 tablespoon ground cinnamon, 1/4 teaspoon ground nutmeg, 2 tablespoons all-purpose flour, and 1 tablespoon lemon juice. Make sure the apples are evenly coated.

6. On a lightly floured surface, roll out the dough to about 1/8-inch thickness. Use a round cutter or a glass to cut out circles about 3 to 4 inches in diameter.

7. Spoon a generous amount of the apple mixture into the center of each circle, leaving about a 1-inch border around the edges.

8. Brush the edges with the beaten egg. Fold each circle in half to form a half-moon shape and press the edges firmly together; you can use a fork to crimp the edges if you like.

9. Transfer the hand pies to a baking sheet lined with parchment paper. Brush the tops lightly with the beaten egg.

10. Bake in the preheated oven for 20 to 25 minutes until the crust is golden brown. Let the pies cool for a few minutes before serving.

Equipment Needed

1. Large mixing bowl
2. Measuring cups and spoons
3. Pastry cutter (or use your fingers)
4. Plastic wrap
5. Refrigerator
6. Oven
7. Medium mixing bowl (for apple filling)
8. Knife (for dicing apples)
9. Rolling pin
10. Round cutter or a suitable glass
11. Fork (for crimping edges)
12. Baking sheet
13. Parchment paper
14. Pastry brush (for the egg wash)

FAQ

A: Sure, you can use Honeycrisp or Gala but Granny Smith gives a nice tart flavor that complements the cinnamon.

A: Just be sure to seal the edges firmly with a bit of water and press them together well. That helps a lot.

A: Yep, you can freeze them before baking. Just wrap them tightly in plastic wrap and pop them in a freezer bag.

A: Preheat your oven to 400°F and bake for about 20-25 minutes until golden brown.

A: You can use a vegan butter but it might change the texture a bit. Just make sure it’s cold when you use it.

Apple Cinnamon Hand Pies Recipe Substitutions and Variations

  • If you don’t have all-purpose flour, you can use pastry flour for a lighter texture though the crust might come out a bit more tender.
  • You can swap cold unsalted butter with equally chilled shortening or margarine but keep in mind the flavor may vary slightly.
  • If Granny Smith apples aren’t available, try using tart alternatives like Honeycrisp or Braeburn apples which give similar tanginess.
  • Instead of an egg wash, a light brushing of milk or cream works just fine to give the pies a nice golden finish.

Pro Tips

1. Make sure your butter is extra cold so that when it melts, it leaves little air pockets in your crust; letting it warm up can mess with the flakiness, trust me on this one.

2. Don’t overwork the dough – mix just until it comes together; overdoing it can make your pies tough instead of delightfully crumbly.

3. When tossing the apples with the spices and flour, really mix ‘em well so every bite gets that perfect kick of cinnamon and nutmeg.

4. Keep an eye on the dough’s moisture – if it looks too dry when you add the ice water, add a splash more, bit by bit, until you see it coming together nicely without being sticky.

Apple Cinnamon Hand Pies Recipe

Apple Cinnamon Hand Pies Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I love crafting sweet treats with bold flavors. These Hand Apple Pies showcase tart Granny Smith apples coated with cinnamon, nutmeg, and sugar nestled inside a golden, flaky crust handcrafted from all-purpose flour and cold butter with a dash of lemon juice to brighten every glorious bite for exceptional flavor.

Servings

8

servings

Calories

250

kcal

Equipment: 1. Large mixing bowl
2. Measuring cups and spoons
3. Pastry cutter (or use your fingers)
4. Plastic wrap
5. Refrigerator
6. Oven
7. Medium mixing bowl (for apple filling)
8. Knife (for dicing apples)
9. Rolling pin
10. Round cutter or a suitable glass
11. Fork (for crimping edges)
12. Baking sheet
13. Parchment paper
14. Pastry brush (for the egg wash)

Ingredients

  • 2 cups all-purpose flour

  • 1/2 teaspoon salt

  • 1 stick (1/2 cup) cold unsalted butter, cubed

  • 1/4 cup ice water (add a bit more if needed)

  • 2 cups peeled and diced Granny Smith apples

  • 1/3 cup granulated sugar

  • 1 tablespoon ground cinnamon

  • 1/4 teaspoon ground nutmeg

  • 2 tablespoons all-purpose flour (for tossing the apples)

  • 1 tablespoon lemon juice

  • 1 egg, beaten (for egg wash)

Directions

  • In a large bowl, combine 2 cups all-purpose flour and 1/2 teaspoon salt. Add the cold, cubed butter and work it in using your fingers or a pastry cutter until the mixture is crumbly.
  • Slowly add 1/4 cup ice water and mix until a rough dough comes together. If the dough feels too dry, add a bit more water a little at a time.
  • Wrap the dough in plastic wrap and chill it in the refrigerator for at least 30 minutes.
  • Preheat the oven to 400°F.
  • While the dough chills, prep the filling. In a medium bowl, toss 2 cups of peeled and diced Granny Smith apples with 1/3 cup granulated sugar, 1 tablespoon ground cinnamon, 1/4 teaspoon ground nutmeg, 2 tablespoons all-purpose flour, and 1 tablespoon lemon juice. Make sure the apples are evenly coated.
  • On a lightly floured surface, roll out the dough to about 1/8-inch thickness. Use a round cutter or a glass to cut out circles about 3 to 4 inches in diameter.
  • Spoon a generous amount of the apple mixture into the center of each circle, leaving about a 1-inch border around the edges.
  • Brush the edges with the beaten egg. Fold each circle in half to form a half-moon shape and press the edges firmly together; you can use a fork to crimp the edges if you like.
  • Transfer the hand pies to a baking sheet lined with parchment paper. Brush the tops lightly with the beaten egg.
  • Bake in the preheated oven for 20 to 25 minutes until the crust is golden brown. Let the pies cool for a few minutes before serving.

Notes

  • Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

  • Serving Size: 100g
  • Total number of serves: 8
  • Calories: 250kcal
  • Fat: 12g
  • Saturated Fat: 7g
  • Trans Fat: 0.5g
  • Polyunsaturated: 1g
  • Monounsaturated: 3.5g
  • Cholesterol: 30mg
  • Sodium: 150mg
  • Potassium: 150mg
  • Carbohydrates: 30g
  • Fiber: 2g
  • Sugar: 12g
  • Protein: 4g
  • Vitamin A: 200IU
  • Vitamin C: 4mg
  • Calcium: 20mg
  • Iron: 1mg

Please enter your email to print the recipe:




Leave a Comment

Your email address will not be published. Required fields are marked *

*