Description
These Apple Hand Pies feature a sweet cinnamon-spiced apple filling tucked inside a buttery, flaky pie crust. They are easy to make, perfectly portioned, and ideal for fall gatherings, lunch boxes, holiday dessert tables, or a grab-and-go treat.
Ingredients
Scale
- 2 pie crusts, homemade or store-bought
- 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
- 1/8 teaspoon ground nutmeg
- 1 large egg, lightly beaten
- 1 tablespoon milk (15 milliliters)
- 1 tablespoon butter, cut into small cubes, optional
- Coarse sugar for sprinkling, optional
Instructions
- Preheat the oven to 400°F. Line one or two large baking sheets with parchment paper or silicone baking mats.
- On a lightly floured surface, roll the pie crusts to about 1/8-inch thick.
- Use a 3 1/2-inch cookie cutter or cup to cut 18 to 20 circles, rerolling the scraps as needed.
- Place the pastry circles on the prepared baking sheets and refrigerate them while preparing the filling.
- Combine the chopped apples, granulated sugar, flour, vanilla extract, cinnamon, and nutmeg in a mixing bowl until the apples are evenly coated.
- Whisk the egg and milk together in a separate bowl to make the egg wash.
- Remove the chilled pastry circles from the refrigerator and divide the apple filling evenly over half of them, leaving space around the edges.
- Place one or two small butter cubes over the filling on each pie, if using.
- Top each filled circle with another pastry circle.
- Lightly dampen the edges with water or egg wash, then press and crimp the edges with a fork.
- Brush the tops with egg wash, sprinkle with coarse sugar, and cut two or three small slits in each pie.
- Bake for 18 to 22 minutes, or until the crusts are golden brown and the filling bubbles.
- Let the hand pies cool slightly before serving.
Notes
- Dice the apples into small, even pieces so they soften during the short baking time.
- Use 1/2 teaspoon cinnamon for mild spice or 1 teaspoon for a stronger cinnamon flavor.
- Do not overfill the pies, or the filling may leak while baking.
- Store cooled pies in an airtight container at room temperature or in the refrigerator for 3 to 4 days.
- To freeze, place cooled pies on a parchment-lined baking sheet and freeze for 2 to 3 hours. Wrap tightly and store in a freezer-safe bag or container for up to 3 months.
- Thaw frozen pies at room temperature before serving. Warm them briefly in the oven for a crisper crust.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 268
- Sugar: 10
- Sodium: 235
- Fat: 14
- Saturated Fat: 6
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 2
- Protein: 3
- Cholesterol: 25