Description
Delight in these homemade Apple Hand Pies featuring a flaky pie crust filled with a luscious cinnamon-spiced apple mixture. Perfectly portioned as individual treats, these hand pies are baked to golden perfection and make an ideal snack or dessert for any occasion.
Ingredients
Units
Scale
Pie Crust
- 2 pie crusts (homemade or store-bought)
Apple Filling
- 2 cups chopped apples (240 grams)
- 1/4 cup granulated sugar (50 grams)
- 2 tablespoons all-purpose flour (15 grams)
- 1/2 teaspoon pure vanilla extract
- 1/2 to 1 teaspoon ground cinnamon (adjust to your personal preference)
- 1/8 teaspoon ground nutmeg
Egg Wash and Toppings
- 1 large egg lightly beaten
- 1 tablespoon milk (15 ml)
- 1 tablespoon butter (15 grams), cubed into small pieces (optional)
- Coarse sugar for sprinkling on top (optional)
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 400°F (204°C). Line one or two large baking sheets with parchment paper or silicone baking mats to prevent sticking and set aside.
- Roll and Cut Pie Crust: On a lightly floured surface, roll out the pie crusts to about 1/8-inch thickness. Using a 3.5-inch cookie cutter or a cup, cut out approximately 18 to 20 circles. Reroll scraps as needed. Place the circles on the prepared baking sheets and refrigerate to chill while preparing the filling.
- Make Apple Filling: In a mixing bowl, combine the chopped apples, granulated sugar, all-purpose flour, vanilla extract, ground cinnamon, and ground nutmeg. Stir until all apple pieces are evenly coated with the mixture.
- Prepare Egg Wash: In a separate small bowl, whisk together the egg and milk until fully combined; this will be used to seal the pies and give them a golden glaze.
- Assemble Hand Pies: Remove the pie crust circles from the refrigerator. Spoon the apple filling evenly onto half of the circles, leaving space at the edges for sealing. Optionally, place 1 to 2 small cubes of butter on top of the filling for added richness.
- Seal and Shape Hand Pies: Place the remaining pie crust circles over the filling. Moisten the edges with water or some egg wash if necessary, then press the edges together and crimp with a fork to seal completely.
- Apply Egg Wash and Cut Vents: Brush the tops of the hand pies with the prepared egg wash. Sprinkle with coarse sugar if desired for a sweet, crunchy topping. Using a knife, cut 2 to 3 small slits in the top of each pie to allow steam to escape during baking.
- Bake: Bake in the preheated oven for 18 to 22 minutes or until the pies are golden brown and the filling is bubbly.
- Cool and Serve: Remove the pies from the oven and allow them to cool slightly on the baking sheet before serving to let the filling set a bit.
Notes
- You can substitute different apple varieties such as Granny Smith or Honeycrisp depending on your preferred tartness and sweetness.
- Butter cubes on the filling are optional but add a nice richness and help create a creamier filling.
- Chilling the pie crust before baking helps maintain its flaky texture and prevents shrinking.
- Store leftover hand pies in an airtight container at room temperature for up to two days or refrigerate for up to a week.
- To reheat, warm in a 350°F oven for 10 minutes or until heated through.
Nutrition
- Serving Size: 1 pie
- Calories: 280
- Sugar: 15g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 40mg
