Apple Hand Pies
Apple Hand Pies
Ingredients
For the Pie Crust
- 1 1/2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold, cut into 1/2-inch cubes
- 1/4 cup ice water, plus 1-2 tablespoons, as needed
For the Apple Filling
- 2 baking apples, medium, such as Granny Smith or Honeycrisp, peeled, cored, and diced into 1/4-inch pieces
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon lemon juice
For Assembly and Topping
- 1 egg, large, beaten
- 2 tablespoons powdered sugar, for dusting
Instructions
- 1
Prepare the pie crust: In a large bowl, whisk together the all-purpose flour, 1 tablespoon granulated sugar, and salt. Add the cold, cubed unsalted butter and cut it into the flour mixture using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 5 min
- 2
Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. Form the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes.
⏱️ 5 min
- 3
While the dough chills, prepare the apple filling: In a medium bowl, combine the diced apples, 1/4 cup granulated sugar, cornstarch, ground cinnamon, ground nutmeg, and lemon juice. Toss gently to coat the apples evenly.
⏱️ 10 min
- 4
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 5
On a lightly floured surface, roll out the chilled pie dough to about 1/8-inch thickness. Using a 4-inch round cookie cutter or a knife, cut out 8 circles from the dough. You may need to re-roll scraps once.
⏱️ 5 min
- 6
Place about 1 1/2 to 2 tablespoons of the apple filling onto one half of each dough circle, leaving a small border around the edge. Avoid overfilling.
⏱️ 5 min
- 7
Fold the other half of the dough over the filling to create a crescent shape. Crimp the edges with a fork to seal them securely. Repeat with the remaining dough circles and filling.
⏱️ 5 min
- 8
Transfer the hand pies to the prepared baking sheet. Brush the tops of the pies with the beaten egg.
⏱️ 2 min
- 9
Bake for 18-20 minutes, or until the crust is golden brown and the filling is bubbly. Let the pies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
⏱️ 20 min•🌡️ 400 - 10
Once cooled, dust the apple hand pies generously with powdered sugar before serving.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Apple Hand Pies
Ingredients
For the Pie Crust
- 1 1/2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold, cut into 1/2-inch cubes
- 1/4 cup ice water, plus 1-2 tablespoons, as needed
For the Apple Filling
- 2 baking apples, medium, such as Granny Smith or Honeycrisp, peeled, cored, and diced into 1/4-inch pieces
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon lemon juice
For Assembly and Topping
- 1 egg, large, beaten
- 2 tablespoons powdered sugar, for dusting
Instructions
- 1
Prepare the pie crust: In a large bowl, whisk together the all-purpose flour, 1 tablespoon granulated sugar, and salt. Add the cold, cubed unsalted butter and cut it into the flour mixture using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 5 min - 2
Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. Form the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes.
⏱️ 5 min - 3
While the dough chills, prepare the apple filling: In a medium bowl, combine the diced apples, 1/4 cup granulated sugar, cornstarch, ground cinnamon, ground nutmeg, and lemon juice. Toss gently to coat the apples evenly.
⏱️ 10 min - 4
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 5
On a lightly floured surface, roll out the chilled pie dough to about 1/8-inch thickness. Using a 4-inch round cookie cutter or a knife, cut out 8 circles from the dough. You may need to re-roll scraps once.
⏱️ 5 min - 6
Place about 1 1/2 to 2 tablespoons of the apple filling onto one half of each dough circle, leaving a small border around the edge. Avoid overfilling.
⏱️ 5 min - 7
Fold the other half of the dough over the filling to create a crescent shape. Crimp the edges with a fork to seal them securely. Repeat with the remaining dough circles and filling.
⏱️ 5 min - 8
Transfer the hand pies to the prepared baking sheet. Brush the tops of the pies with the beaten egg.
⏱️ 2 min - 9
Bake for 18-20 minutes, or until the crust is golden brown and the filling is bubbly. Let the pies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
⏱️ 20 min•🌡️ 400 - 10
Once cooled, dust the apple hand pies generously with powdered sugar before serving.
⏱️ 3 min