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Apple Hand Pies

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Apple Hand Pies are portable pockets of flaky pastry filled with tender apples, brown sugar, cinnamon, and warm spices. A golden egg-washed crust and optional vanilla glaze make them an easy individual alternative to classic apple pie.

Ingredients

  • 3 medium apples, peeled, cored, and finely diced
  • 2 tablespoons unsalted butter
  • 1/3 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon cornstarch
  • 1 tablespoon water
  • 1 teaspoon vanilla extract
  • 1 small pinch of salt
  • 2 refrigerated pie crusts or enough homemade pie dough for a double-crust pie
  • 1 large egg
  • 1 tablespoon water, for egg wash
  • 2 tablespoons coarse or granulated sugar
  • 1/2 teaspoon ground cinnamon, optional, for topping
  • 1 cup powdered sugar, optional, for glaze
  • 1–2 tablespoons milk, optional, for glaze
  • 1/2 teaspoon vanilla extract, optional, for glaze

Instructions

  1. Melt the butter in a large skillet over medium heat. Add the diced apples, brown sugar, cinnamon, nutmeg, lemon juice, and salt.
  2. Cook for 5–7 minutes, stirring occasionally, until the apples are slightly tender but still hold their shape.
  3. Stir together 1 teaspoon cornstarch and 1 tablespoon water until smooth. Add to the apples and cook for 1–2 minutes, until the juices are thick and glossy.
  4. Remove from the heat, stir in the vanilla, and transfer the filling to a bowl. Cool completely before assembling the pies.
  5. Preheat the oven to 400°F (205°C) and line a large baking sheet with parchment paper.
  6. Roll the chilled pie dough on a lightly floured surface to about 1/8 inch thick. Cut out approximately eight 4–5-inch circles, gently rerolling scraps as necessary.
  7. Place 1 1/2–2 tablespoons of cooled apple filling on one half of each dough circle, leaving a clean border around the edge.
  8. Lightly brush the pastry edges with water. Fold each circle over the filling to form a half-moon and press the edges together. Crimp securely with a fork.
  9. Transfer the hand pies to the prepared baking sheet and refrigerate for 10–15 minutes.
  10. Whisk the egg with 1 tablespoon water. Brush the chilled pies with the egg wash.
  11. Combine 2 tablespoons sugar with the optional 1/2 teaspoon cinnamon and sprinkle over the pies. Cut 2–3 small vents in the top of each pie.
  12. Bake for 18–22 minutes, until the pastry is puffed and deeply golden around the edges.
  13. Cool on the baking sheet for 10 minutes, then transfer the pies to a wire rack.
  14. For the optional glaze, whisk the powdered sugar, 1 tablespoon milk, and vanilla until smooth. Add additional milk as needed for a drizzling consistency, then drizzle over cooled hand pies.

Notes

  • Firm baking apples such as Granny Smith, Honeycrisp, Braeburn, or Pink Lady work especially well. Combining tart and sweet varieties creates a balanced filling.
  • Keep the filling completely cool and avoid overfilling the pies to reduce leaking during baking.
  • For Caramel Apple Hand Pies, add about 1 teaspoon thick caramel sauce to each pie with the apple filling.
  • For extra crunch, stir 1/3 cup finely chopped toasted pecans or walnuts into the cooled filling.
  • For Apple Cranberry Hand Pies, add 1/3 cup dried cranberries while cooking the apples.
  • Puff pastry can replace pie dough for a lighter, more layered pastry.
  • Add a small pinch of ginger, cloves, cardamom, or allspice for additional warmth.
  • Store completely cooled hand pies in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
  • Reheat at 325°F (165°C) for 8–10 minutes to help restore the pastry’s crisp texture.
  • Baked hand pies can be frozen for up to 2–3 months. Unbaked assembled pies can also be frozen and baked from frozen with additional baking time as needed.

Nutrition

Find it online: https://thefamilycooking.com/apple-hand-pies-2/