Apple Hand Pies: Crisp Fall Flavors, Easy Bites (Print Version)

Apple Hand Pies: Capture falls best flavors in a portable, flaky crust. Our easy recipe brings you spiced apple perfection. Your ideal autumn treat!

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 55 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Pastry Base

01 - 2 ½ cups all-purpose flour, plus more for dusting
02 - 1 teaspoon salt
03 - 1 cup (2 sticks) unsalted butter, very cold and cubed
04 - ½ cup ice water, plus more if needed

→ Apple Filling

05 - 4 medium Granny Smith apples, peeled, cored, and diced (about 4 cups)
06 - ½ cup granulated sugar
07 - 1 ½ teaspoons ground cinnamon
08 - 1 tablespoon fresh lemon juice

→ Finishing Touches

09 - 1 large egg, whisked with 1 tablespoon water (for egg wash)
10 - 1 tablespoon granulated sugar (for sprinkling)

→ Optional Extras

11 - Pinch of nutmeg or cardamom (for filling)
12 - Caramel sauce or vanilla ice cream (for serving)

# Instructions:

01 - First things first, let's get that pastry ready. In a large bowl, whisk together your flour and a pinch of salt. Now, cut in that super cold butter. You want pea-sized pieces, not fully incorporated. I usually use my fingertips, but a pastry blender works too. Honestly, this is where I usually make a mess, with flour dusting everything! Slowly add ice water, a tablespoon at a time, until the dough just comes together. Don't overmix, or your Apple Hand Pies won't be flaky. Wrap it up and chill for at least 30 minutes. Trust me, patience here pays off.
02 - While your dough is chilling, peel, core, and dice your Granny Smith apples into small, uniform pieces. In a separate bowl, toss the apples with the granulated sugar, cinnamon, and that crucial splash of lemon juice. Give it a good mix. This is where the kitchen starts to smell absolutely divine, like autumn is settling in. I sometimes sneak a little taste of the raw filling; don't tell anyone! Just make sure the apples are evenly coated for maximum flavor in every bite of your Apple Hand Pies.
03 - On a lightly floured surface, roll out your chilled dough to about 1/8-inch thickness. This step is where I always get a little nervous about tearing the dough, but just go slow! Using a round or square cutter (about 4-5 inches), cut out an even number of shapes. Gather the scraps, re-roll, and cut more. You want enough for the tops and bottoms of your Apple Hand Pies. Keep your work surface floured, but not overly so, to prevent sticking.
04 - Place a tablespoon or two of the apple filling onto the center of half of your dough cut-outs. Make sure not to overfill, a mistake I've made many times, leading to a juicy, but leaky, mess! Moisten the edges of the dough with a little water, then place another dough cut-out on top. Gently press around the edges to seal. You can use a fork to crimp the edges, which not only looks pretty but also helps to secure your Apple Hand Pies during baking.
05 - Carefully transfer your sealed Apple Hand Pies to a baking sheet lined with parchment paper. This parchment paper is a lifesaver for easy cleanup, honestly. In a small bowl, whisk together an egg with a tablespoon of water for your egg wash. Brush the tops of each hand pie with this mixture. This gives them that beautiful golden-brown sheen. Then, sprinkle a little extra granulated sugar on top for a sweet, crunchy finish. Don't forget to cut a few small slits in the top of each pie to let steam escape!
06 - Pop your baking sheet of Apple Hand Pies into a preheated oven at 375°F (190°C) for about 20-25 minutes, or until they're gloriously golden brown and the filling is bubbly. The smell that fills your kitchen during this stage? Pure bliss, hon. Seriously, it's intoxicating. Let them cool on a wire rack for a bit before digging in. They're tempting when hot, but trust me, a little cooling time makes for a better bite. Enjoy your homemade Apple Hand Pies!

# Notes:

01 - Always keep your butter and water super cold for the flakiest pastry; I learned that the hard way with a greasy crust.
02 - Don't overfill the hand pies! A little less filling is better than a burst pie in the oven, a mistake I've made more than once.
03 - If you're making these ahead, you can freeze the unbaked pies and bake from frozen for a fresh treat later.
04 - Serving them with a scoop of vanilla ice cream or a drizzle of warm caramel takes them to another level.

# Equipment Needed:

01 - Large bowl
02 - pastry blender (optional)
03 - rolling pin
04 - 4-5 inch round or square cutter
05 - baking sheet
06 - parchment paper
07 - wire rack

# Nutrition (Per Serving):

Calories: 320
Total Fat: 18g
Total Carbohydrate: 38g
Protein: 4g

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