Easy Apple Hand Pies
Easy Apple Hand Pies are a delightful treat. Which combines the classic flavors of apple pie with the convenience of a handheld snack. These mini pies are perfect for any occasion. It features a golden, flaky crust filled with a sweet and spiced apple filling. They’re simple to make and even easier to enjoy, making them a favorite for novice bakers and seasoned chefs. Whether you’re looking for a quick dessert. Or to whip up a charming addition to your next gathering. Easy Apple Hand Pies are sure to impress with their delicious taste and lovely presentation.
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TIPS ON MAKING EASY APPLE HAND PIES
- Use Store-Bought Dough: To save time, use pre-made pie crust or puff pastry. This eliminates the need for making dough from scratch and simplifies the process.
- Pick the Right Apples: Choose firm apples like Granny Smith, Honeycrisp, or Fuji. These varieties hold their shape well during baking and provide a nice balance of sweet and tart flavors.
- Prepare a Simple Filling: Peel, core, and dice the apples into small cubes. Mix them with sugar, cinnamon, and a pinch of nutmeg. Add a splash of lemon juice, and a bit of flour or cornstarch to thicken the filling.
- Cut Even Circles or Squares: Roll out the dough. Use a cookie cutter or knife to cut even circles or squares. This ensures that your hand pies are uniform in size and bake evenly.
- Seal Properly: Place a spoonful of apple filling in the center of each dough piece. Fold the dough over and press the edges with a fork to seal. This prevents the filling from leaking out during baking.
- Brush with Egg Wash: Brush the tops of the hand pies with a beaten egg. This gives them a beautiful golden-brown color and a shiny finish.
TIME TO BAKE
- Vent the Hand Pies: Cut small slits or poke holes in the top of each hand pie. This will allow steam to escape. This helps to prevent the pies from becoming soggy.
- Bake on Parchment Paper: Place the hand pies on a baking sheet lined with parchment paper. This makes for easy cleanup and prevents the pies from sticking to the pan.
- Cool Before Serving: Allow the hand pies to cool slightly before serving. This helps the filling to set and makes them easier to handle.
- Optional Glaze: For an extra touch, drizzle a simple glaze. Made from powdered sugar and a bit of milk over the cooled hand pies.
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INGREDIENTS YOU NEED
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Refrigerated Pie Crust
For convenience and ease, this recipe uses a package of refrigerated pie crusts. They provide a flaky, buttery base for the hand pies without the need for making dough from scratch.
Apples
Fresh and crisp apples are the star of the filling. Choose a variety like Granny Smith or Honeycrisp for a balance of tartness and sweetness.
Granulated Sugar
This sugar helps to sweeten the apple filling, enhancing the natural sugars found in the apples.
Light Brown Sugar
Light brown sugar adds a hint of molasses flavor and a deeper sweetness, complementing the granulated sugar.
Cinnamon
Ground cinnamon brings warmth and spice to the filling, a classic pairing with apples.
Nutmeg
A pinch of nutmeg adds a subtle, nutty depth to the filling, rounding out the spice profile.
Lemon Juice
Freshly squeezed lemon juice prevents the apples from browning and adds a touch of acidity to balance the sweetness.
Butter
Butter adds richness to the filling, making it luscious and flavorful.
Cornstarch
Cornstarch acts as a thickening agent, ensuring the filling is not too runny and holds together well inside the crust.
Egg
Beaten egg is used for an egg wash, which gives the pies a beautiful golden-brown finish when baked.
Turbinado Sugar
Sprinkling turbinado sugar on top of the pies before baking adds a delightful crunch and a touch of extra sweetness.
If you like to make these Apple Hand Pies making the dough from scratch, I have a recipe for you. Here’s the Pie Crust recipe for you.
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HOW TO MAKE EASY APPLE HAND PIES
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Here’s the instructions if you’re cooking the apple filling:
- In a medium saucepan over medium heat, melt the butter.
- Add the diced apples, granulated sugar, light brown sugar, ground cinnamon, ground nutmeg, and lemon juice. Stir to combine.
- Cook the apple mixture for about 5-7 minutes, stirring occasionally, until the apples have softened slightly.
- In a small bowl, mix the cornstarch with water to create a slurry. Pour the slurry into the apple mixture and stir well.
- Continue to cook for another 2-3 minutes, until the mixture has thickened. Remove from heat and let the filling cool to room temperature.
Here’s the instructions if you’re not cooking the apple filling:
Prepare the apple filling: In a medium bowl, combine the diced apples, granulated sugar, brown sugar, ground cinnamon, ground nutmeg, and flour. Mix well until the apples are evenly coated.
For the hand pies:
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Roll out the refrigerated pie crusts on a lightly floured surface. Using a round cutter or a glass (about 4 inches in diameter), cut out circles from the dough. You should get about 8 circles.
- Place a spoonful of the cooled apple filling in the center of each dough circle.
- Fold the dough over the filling to create a half-moon shape. Press the edges together with a fork to seal.
- Transfer the hand pies to the prepared baking sheet. Brush the tops with the beaten egg and sprinkle with turbinado or granulated sugar, if using.
- Cut a small slit on the top of each hand pie to allow steam to escape.
- Bake in the preheated oven for 20-25 minutes, or until the pies are golden brown.
- Allow the hand pies to cool slightly before serving.
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RECOMMENDED RECIPES
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Easy Apple Hand Pies
Equipment
- baking sheet pan
- Rolling Pin
- Saucepan
- Spatula
- Bowls
- Fork
Ingredients
- 2 large apples, peeled, cored, and diced
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 egg beaten (for egg wash)
- Turbinado sugar (optional, for sprinkle)
Instructions
FOR THE FILLING:
- In a medium saucepan over medium heat, melt the butter. See note if you're not cooking the apples.
- Add the diced apples, granulated sugar, light brown sugar, ground cinnamon, ground nutmeg, and lemon juice. Stir to combine.
- Cook the apple mixture for about 5-7 minutes, stirring occasionally, until the apples have softened slightly.
- In a small bowl, mix the cornstarch with water to create a slurry. Pour the slurry into the apple mixture and stir well.
- Continue to cook for another 2-3 minutes, until the mixture has thickened. Remove from heat and let the filling cool to room temperature.
FOR THE HAND PIES:
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Roll out the refrigerated pie crusts on a lightly floured surface. Using a round cutter or a glass (about 4 inches in diameter), cut out circles from the dough. You should get about 8 circles.
- Place a spoonful of the cooled apple filling in the center of each dough circle.
- Fold the dough over the filling to create a half-moon shape. Press the edges together with a fork to seal.
- Transfer the hand pies to the prepared baking sheet. Brush the tops with the beaten egg and sprinkle with turbinado sugar, if using.
- Cut a small slit on the top of each hand pie to allow steam to escape.
- Bake in the preheated oven for 20-25 minutes, or until the pies are golden brown.
- Allow the hand pies to cool slightly before serving. Enjoy!
Notes
- Prepare the apple filling: In a medium bowl, combine the diced apples, granulated sugar, brown sugar, ground cinnamon, ground nutmeg, and flour. Mix well until the apples are evenly coated.
- Fill the hand pies: Place a spoonful of the apple filling in the center of each dough circle. Be careful not to overfill.
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