Description
These delicious Apple Hand Pies feature a flaky pie crust filled with a sweet and spiced apple mixture, baked to golden perfection. Perfectly portioned for easy sharing or a portable treat, these hand pies combine classic autumn flavors like cinnamon and nutmeg in a convenient pastry pocket.
Ingredients
Units
Scale
Crust
- 2 pie crusts (homemade or store-bought)
Filling
- 2 cups chopped apples (240 grams)
- 1/4 cup granulated sugar (50 grams)
- 2 tablespoons all-purpose flour (15 grams)
- 1/2 teaspoon pure vanilla extract
- 1/2 to 1 teaspoon ground cinnamon (adjust to your personal preference)
- 1/8 teaspoon ground nutmeg
For Assembly and Topping
- 1 large egg, lightly beaten
- 1 tablespoon milk (15 ml)
- 1 tablespoon butter (15 grams), cubed into small pieces (optional)
- Coarse sugar for sprinkling on top (optional)
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 400°F (204°C). Line one or two large baking sheets with parchment paper or silicone baking mats and set them aside to use later.
- Roll and Cut Pie Crust: On a lightly floured surface, roll out the pie crusts to approximately 1/8-inch thickness. Using a 3.5-inch cookie cutter or a cup, cut out as many circles from the dough as possible, rerolling any scraps as needed. You should yield about 18 to 20 circles. Place these cut-out circles on the prepared baking sheets and refrigerate to chill while you prepare the filling.
- Prepare Apple Filling: In a mixing bowl, combine the chopped apples, granulated sugar, all-purpose flour, vanilla extract, ground cinnamon, and ground nutmeg. Stir until all the apples are thoroughly coated with the mixture, ensuring an even flavor distribution.
- Make Egg Wash: In a separate small bowl, whisk together the lightly beaten egg and milk until fully combined. Set aside to use later for sealing and brushing the pies.
- Assemble the Hand Pies: Remove the pie crust circles from the refrigerator. Spoon the apple filling evenly onto half of the circles, leaving space around the edges. Optionally, add one or two small cubes of butter on top of the filling in each pie for added richness.
- Seal the Pies: Place the remaining pie crust circles over the filled ones. To ensure a tight seal, slightly dampen the edges with water or some of the egg wash, then gently press and crimp the edges together using a fork.
- Apply Egg Wash and Add Toppings: Brush the tops of each pie generously with the reserved egg wash. Sprinkle coarse sugar on top for a crunchy, sweet finish. Use a knife to cut 2 to 3 small slits in the tops of each hand pie to allow steam to escape during baking.
- Bake: Place the pies in the preheated oven and bake for 18 to 22 minutes, or until the crust is golden brown and the filling is bubbling hot.
- Cool and Serve: Remove the hand pies from the oven and transfer them to a cooling rack. Let them cool slightly before serving to allow the filling to set and prevent burns.
Notes
- You can adjust the amount of cinnamon according to your taste preference, starting from ½ teaspoon up to 1 teaspoon.
- Chilling the pie crust circles before assembling helps prevent shrinking during baking.
- Adding small cubes of butter on top of the filling is optional but adds a richer flavor and a moist interior texture.
- Ensure to cut slits on the top crust to let steam escape and prevent the pies from bursting.
- Coarse sugar on top adds a pleasant crunch and sparkle but can be omitted if unavailable.
- These hand pies can be stored in an airtight container for up to 2 days or frozen for longer storage.
Nutrition
- Serving Size: 1 pie
- Calories: 240
- Sugar: 14g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 35mg
