Description
These classic Apple Hand Pies are a delightful handheld pastry filled with a cinnamon-spiced apple mixture baked until golden and bubbly. Perfect as a comforting dessert or snack, they feature flaky pie crusts encasing a sweet and warmly spiced apple filling, topped with a crunchy sugar sprinkle.
Ingredients
Scale
Pie Crust
- 2 pie crusts (homemade or store-bought)
Filling
- 2 cups chopped apples (240 grams)
- ¼ cup granulated sugar (50 grams)
- 2 tablespoons all-purpose flour (15 grams)
- ½ teaspoon pure vanilla extract
- ½ to 1 teaspoon ground cinnamon (adjust to your personal preference)
- ⅛ teaspoon ground nutmeg
Binding 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: Preheat your oven to 400°F (204°C) and line one or two large baking sheets with parchment paper or silicone baking mats. Set aside for use later.
- Prepare Pie Crust Circles: On a lightly floured surface, roll out the pie crusts to about 1/8-inch thickness. Use a 3.5-inch cookie cutter or cup to cut out 18 to 20 circles. Reroll scraps as needed. Place these circles on the baking sheets and refrigerate to chill while you prepare the filling.
- Make the Apple Filling: In a mixing bowl, combine the chopped apples, sugar, flour, vanilla extract, ground cinnamon, and ground nutmeg. Stir thoroughly to coat all the apples evenly with the mixture.
- Mix Egg Wash: In a separate small bowl, whisk together the egg and milk until fully blended. Set this mixture aside; it will be used for sealing and brushing the pies.
- Assemble the Pies: Remove the chilled pie crust circles from the refrigerator. Spoon the apple filling evenly onto half of the circles, leaving edges clear. Place 1 to 2 small cubes of butter on each filled circle if using. Moisten edges with water or egg wash as needed, then cover with the remaining pie crust circles. Crimp the edges firmly with a fork to seal the pies.
- Finish and Vent: Brush the tops of each pie with the egg wash to give a golden sheen after baking. Sprinkle coarse sugar on top for a crunchy finish. Use a sharp knife to cut 2 to 3 slits into the top crust of each pie to allow steam to escape during baking.
- Bake: Bake the assembled pies in the preheated oven for 18 to 22 minutes or until the crusts are golden brown and the filling is bubbling through the vents.
- Cool and Serve: Remove from the oven and allow the pies to cool slightly before serving to enjoy warm, flaky hand pies.
Notes
- Store pies in an airtight container at room temperature or refrigerate for up to 3 to 4 days.
- Freezing Instructions: After cooling, freeze pies on a lined baking sheet until solid (2 to 3 hours). Then wrap tightly with plastic wrap and store in freezer bags or containers for up to 3 months. Thaw at room temperature before serving.
- Adjust the amount of ground cinnamon according to your taste preference; 1 teaspoon enhances the warm cinnamon flavor beautifully.
Nutrition
- Serving Size: 1 hand pie
- Calories: 290 kcal
- Sugar: 14 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 45 mg
