Apple Hand Pies
Apple Hand Pies
Ingredients
For the Apple Filling
- 2 tablespoons butter
- 2 Granny Smith apples, peeled, cored, and diced into 1/4-inch pieces
- 1/4 cup light brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1 tablespoon cornstarch
- 2 tablespoons cold water
For the Hand Pies
- 1 puff pastry sheets, from a 17.3-ounce package, thawed according to package directions
- 1 large egg
For the Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/4 teaspoon vanilla extract
Instructions
- 1
Prepare the apple filling: In a medium saucepan over medium heat, melt the butter. Add the diced apples, brown sugar, and ground cinnamon. Cook, stirring occasionally, for 5-7 minutes, or until the apples have softened slightly but still retain some bite.
⏱️ 7 min
- 2
In a small bowl, whisk together the cornstarch and cold water until a smooth slurry forms. Pour the cornstarch slurry into the apple mixture in the saucepan. Continue to cook and stir for 1-2 minutes, until the filling thickens. Remove from heat and set aside to cool completely.
⏱️ 5 min
- 3
Preheat your oven to 400°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 4
Unfold the thawed puff pastry sheet on a lightly floured surface. Using a sharp knife or pastry wheel, cut the pastry into four equal squares.
⏱️ 3 min
- 5
Place about 2 tablespoons of the cooled apple filling onto one half of each puff pastry square, leaving a small border around the edges.
⏱️ 3 min
- 6
Fold the other half of the puff pastry over the filling, creating a rectangular hand pie. Use the tines of a fork to firmly crimp and seal the edges of each hand pie, ensuring no filling can escape during baking.
⏱️ 4 min
- 7
In a small bowl, whisk the large egg to create an egg wash. Brush the tops of the unbaked hand pies generously with the egg wash. This will give them a beautiful golden-brown color.
⏱️ 3 min
- 8
Carefully transfer the hand pies to the prepared baking sheet. Bake for 18-22 minutes, or until the puff pastry is golden brown and puffed.
⏱️ 20 min•🌡️ 400
- 9
While the hand pies are baking, prepare the glaze: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. If the glaze is too thick, add a few more drops of milk; if too thin, add a little more powdered sugar.
⏱️ 2 min
- 10
Once baked, remove the hand pies from the oven and let them cool on the baking sheet for 5-10 minutes. Drizzle generously with the prepared white glaze before serving warm.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Apple Hand Pies
Ingredients
For the Apple Filling
- 2 tablespoons butter
- 2 Granny Smith apples, peeled, cored, and diced into 1/4-inch pieces
- 1/4 cup light brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1 tablespoon cornstarch
- 2 tablespoons cold water
For the Hand Pies
- 1 puff pastry sheets, from a 17.3-ounce package, thawed according to package directions
- 1 large egg
For the Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/4 teaspoon vanilla extract
Instructions
- 1
Prepare the apple filling: In a medium saucepan over medium heat, melt the butter. Add the diced apples, brown sugar, and ground cinnamon. Cook, stirring occasionally, for 5-7 minutes, or until the apples have softened slightly but still retain some bite.
⏱️ 7 min - 2
In a small bowl, whisk together the cornstarch and cold water until a smooth slurry forms. Pour the cornstarch slurry into the apple mixture in the saucepan. Continue to cook and stir for 1-2 minutes, until the filling thickens. Remove from heat and set aside to cool completely.
⏱️ 5 min - 3
Preheat your oven to 400°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 4
Unfold the thawed puff pastry sheet on a lightly floured surface. Using a sharp knife or pastry wheel, cut the pastry into four equal squares.
⏱️ 3 min - 5
Place about 2 tablespoons of the cooled apple filling onto one half of each puff pastry square, leaving a small border around the edges.
⏱️ 3 min - 6
Fold the other half of the puff pastry over the filling, creating a rectangular hand pie. Use the tines of a fork to firmly crimp and seal the edges of each hand pie, ensuring no filling can escape during baking.
⏱️ 4 min - 7
In a small bowl, whisk the large egg to create an egg wash. Brush the tops of the unbaked hand pies generously with the egg wash. This will give them a beautiful golden-brown color.
⏱️ 3 min - 8
Carefully transfer the hand pies to the prepared baking sheet. Bake for 18-22 minutes, or until the puff pastry is golden brown and puffed.
⏱️ 20 min•🌡️ 400 - 9
While the hand pies are baking, prepare the glaze: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. If the glaze is too thick, add a few more drops of milk; if too thin, add a little more powdered sugar.
⏱️ 2 min - 10
Once baked, remove the hand pies from the oven and let them cool on the baking sheet for 5-10 minutes. Drizzle generously with the prepared white glaze before serving warm.
⏱️ 10 min