Description
Delightfully flaky and tender apple hand pies filled with a spiced apple mixture, these portable pastries are perfect for a cozy snack or dessert. The buttery crust pairs beautifully with sweet and cinnamon-kissed cooked apples, making them a timeless treat you can enjoy fresh from the oven.
Ingredients
Scale
For the Dough
- 2 cups (250g) all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 2/3 cup (155g) butter, chilled and cubed
- 1/3 cup (80ml) ice cold water (add more if needed)
For the Filling
- 3 apples, peeled and chopped
- 2 tablespoons (30g) butter
- 1/4 cup (50g) sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg (optional)
- 2 tablespoons (16g) cornstarch
Others
- Egg wash for brushing
- Sugar for sprinkling (optional)
Instructions
- Make the Dough: In a large bowl, whisk together flour, salt, and sugar. Add the cubed chilled butter and blend with your fingers or a pastry blender until the mixture resembles coarse crumbs. Alternatively, pulse in a food processor. Gradually add ice cold water and stir just until the dough starts to come together. Wrap the dough in plastic and refrigerate it for 1 hour to chill and rest.
- Prepare the Filling: Peel and chop the apples into small pieces. In a small heavy-bottomed saucepan, melt butter over medium heat. Add chopped apples, sugar, cinnamon, and nutmeg. Cook for 8 to 10 minutes, stirring occasionally, until the apples are tender. Remove from heat and stir in cornstarch to thicken the mixture. Let it cool completely.
- Assemble the Hand Pies: Preheat the oven to 375°F (190°C). On a floured surface, roll out the chilled dough to about 1/8 inch (3mm) thick. Using a 4-inch (10cm) round cutter, cut circles from the dough. Place 1 to 2 tablespoons of the cooled apple filling in the center of each circle. Brush the edges with beaten egg, fold the dough over to form half-moons, and seal the edges firmly with a fork. Refrigerate the assembled pies for 20 to 30 minutes to firm up.
- Bake: Brush the tops of the pies with egg wash. Using a sharp paring knife, cut a few small slits on the top of each hand pie to allow steam to escape. Optionally, sprinkle some sugar on top. Bake in the preheated oven for 20 to 25 minutes until golden brown. Remove from oven and allow to cool slightly before serving.
Notes
- Store leftover hand pies in an airtight container at room temperature or refrigerate for up to 3 days.
- If desired, use a mix of tart and sweet apples like Granny Smith, Honeycrisp, or Golden Delicious for the best flavor and texture.
- For a classic apple pie, refer to a dedicated apple pie recipe as this hand pie dough and filling are tailored for single-serving pastries.
- Adding nutmeg is optional but adds an extra warm spice note.
- Ensure the dough stays cold for a flaky crust; chilling between steps is important.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: apple hand pies, portable apple pies, hand pie recipe, baked apple pastry, cinnamon apple dessert
