Print

Apple Hand Pies

Apple Hand Pies
Print Recipe

Homemade Apple Hand Pies featuring flaky, buttery crusts filled with warm, spiced apples seasoned with cinnamon and nutmeg. These portable treats are perfect for snacks, desserts, or gifts, customizable for sweetness and dietary preferences.

Ingredients

Scale

For the Dough

  • 2 1/2 cups all-purpose flour
  • 1 cup cold unsalted butter, cubed
  • 1 teaspoon salt
  • 6–8 tablespoons cold water
  • 1 tablespoon granulated sugar (optional, for slight sweetness in crust)

For the Apple Filling

  • 3 cups tart apples (such as Granny Smith), peeled, cored, and finely chopped
  • 1/3 cup granulated sugar (adjust to taste)
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon fresh lemon juice
  • Pinch of salt

For the Egg Wash

  • 1 large egg
  • 1 tablespoon water or cream

Instructions

  1. Prepare the Dough: Mix the cold, cubed butter into the flour, salt, and sugar until the mixture resembles coarse crumbs. Gradually add cold water, 1 tablespoon at a time, until the dough just comes together. Wrap the dough in plastic wrap and chill in the refrigerator for at least one hour to develop flaky layers.
  2. Make the Apple Filling: Peel, core, and finely chop the apples. In a bowl, toss the chopped apples with sugar, cinnamon, nutmeg, lemon juice, and a pinch of salt. Let the mixture sit for a few minutes to blend flavors and slightly soften the apples.
  3. Roll and Cut the Dough: On a floured surface, roll out the chilled dough into a rectangle about 1/8 inch thick. Using a round or square cutter, cut out evenly sized pieces for the pies.
  4. Assemble the Pies: Place a spoonful of the apple filling onto the center of each dough piece, leaving edges clear to seal. Fold the dough over to form a pocket and press edges firmly with a fork to seal the pies.
  5. Apply Egg Wash and Bake: Beat the egg with water or cream to make egg wash. Brush each pie generously with the egg wash for a golden shine. Place pies on a parchment-lined baking sheet and bake in a preheated oven at 375°F (190°C) for 20-25 minutes or until golden brown and bubbly.

Notes

  • Keep butter cold to ensure a flaky and tender crust.
  • Do not overfill the pies to prevent filling from spilling out during baking.
  • Use sharp cutters for neat edges that seal well.
  • Make small slits or vents on top of each pie to allow steam to escape.
  • Chill assembled pies for 10-15 minutes before baking to maintain shape.
  • Dough can be prepared up to 2 days in advance and stored refrigerated or frozen for longer.
  • Substitute milk, cream, or melted butter for egg wash if needed, though egg wash provides best color and shine.
  • Leftover pies store best in an airtight container at room temperature for 2 days or refrigerated up to a week.
  • Freeze unbaked pies wrapped tightly for up to 3 months; bake directly from frozen, adding extra baking time.
  • Reheat pies in a 350°F oven for about 10 minutes to restore crispness; avoid microwaving.

Nutrition

Keywords: apple hand pies, homemade apple pies, portable dessert, flaky pie crust, spiced apple filling

Find it online: https://dailydishez.com/apple-hand-pies/